Ingredients
Scale
- 2 ½ cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs
- ½ cup honey or maple syrup
- ¼ cup melted coconut oil or butter
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon almond extract
- Optional: ½ cup blueberries, raspberries, or poppy seeds
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together almond flour, baking soda, and salt.
- In a large bowl, beat the eggs with honey or maple syrup. Add melted coconut oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Gradually fold in the dry ingredients until fully combined. Avoid overmixing to keep the bread tender.
- Optionally, stir in almond extract, berries, or poppy seeds for added flavor.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, checking at 35 minutes, until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Optional: Whisk ¼ cup powdered sugar with 1–2 teaspoons lemon juice and drizzle over the cooled bread.
Notes
For a stronger lemon flavor, increase the lemon zest slightly.
Ensure fresh baking soda is used for proper rising.
Store bread in an airtight container to maintain freshness.
- Prep Time: 15
- Cook Time: 50