Description
This moist and flavorful almond flour lemon bread is perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix almond flour, coconut flour, baking soda, and salt.
- In a separate bowl, whisk eggs, honey, lemon juice, lemon zest, melted coconut oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until smooth.
- Pour the batter into the prepared loaf pan.
- Bake for about 45-50 minutes, or until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Store leftovers in an airtight container at room temperature for up to three days.
- This bread can be frozen for up to two months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 200mg