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!
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Ingredients
Here are the ingredients you'll need:
- eggs
- almond flour
- coconut flour
- baking soda
- lemon juice & zest
- maple syrup
- coconut oil
- nondairy milk
See recipe card for quantities.
Storage
Store in the fridge for up to 4 days then transfer to the freezer.
Paleo Lemon Loaf
This lemon loaf is simple to make and absolutely delicious while also being paleo, gluten-free, dairy-free, and refined sugar free!
Ingredients
Method
- 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!
Kate
This was good but mine came out a bit wet inside
Sami Smith
Hi Kate! I'm glad you liked it but am sorry it was wet inside! I haven't had this happen before, but I would recommend maybe letting the batter sit for 5-10 min. before baking to allow the coconut flour to absorb some moisture and/or baking it a bit longer until a toothpick comes out clean. Thank you for your feedback! 🙂
Sol
Recipe is easy, mine came dry and very soft lemon flavour. Taste is good, not sure if I needed to add extra lemon juice or what to make it more wet and with a strongest lemon flavour. Do you have any Paleo lemon drizzle recipe to share??
Lisa
My batter was just complete crumbles and I had to try and pat it down in the pan to get it to come together in any way. It unfortunately came out dry with zero lemon flavor and crumbles apart. Maybe try mixing the dry ingredients and wet ingredients separately first THEN combine the two? Sorry!