This paleo lemon loaf is the perfect loaf, if you ask me! It's the right balance of lemon and sweetness while also being paleo, gluten-free, dairy-free, & refined sugar free. Its easy to make and I love to freeze the slices to have on hand whenever I please!
Here are the ingredients you'll need:
- almond flour
- coconut flour
- baking soda
- lemon juice & zest
- maple syrup
- coconut oil
- nondairy milk
See recipe card for quantities.
Store in the fridge for up to 4 days then transfer to the freezer.
Paleo Lemon Loaf
- 3 eggs
- ½ teaspoon salt
- 1 ½ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ¼ cup maple syrup can sub honey
- ½ cup lemon juice
- ¼ cup coconut oil melted
- 1 zest from 1 lemon
- ¼ cup nondairy milk I used almond milk!
For the optional icing (icing is not paleo!);
- ½ cup powdered sugar
- 2-3 tablespoon water
- Preheat oven to 350°F and line a loaf pan with parchment paper. In a large bowl, mix all ingredients until well combined.
- Pour the batter into the prepared loaf pan and bake for about 45 min. or until a toothpick comes out clean. Let cool completely before slicing and enjoying!