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Delicious almond flour lemon bread served on a rustic wooden table

Almond Flour Lemon Bread

A delightful and refreshing lemon bread made with almond flour, perfect for breakfast or a sweet snack.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Provides nutty flavor and moisture.
  • 1/2 cup granulated sweetener (like erythritol or monk fruit) Adjust sweetness to taste.
  • 1 teaspoon baking powder For leavening.
  • 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1/4 cup coconut oil or melted butter Adds moisture and richness.
  • 4 large eggs Binding agent.
  • 1/4 cup lemon juice Freshly squeezed for best flavor.
  • 1 teaspoon lemon zest More zest equals more flavor.
  • 1 teaspoon vanilla extract Adds depth to the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, combine the almond flour, sweetener, baking powder, and salt.
  3. In another bowl, whisk together the eggs, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Transfer the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For variations, consider adding nuts or blueberries. Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.