Moist Almond Flour Lemon Loaf (Gluten-Free, Dairy-Free)

With a moist, tender crumb, this almond flour lemon loaf has a bright lemon flavor, and is coated with a delicious lemon glaze. Naturally gluten-free, dairy-free and low-carb too, you’ll want to bake this easy lemon bread over and over again.

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Lemon Lovers, This Quick Bread is For You!

If you love citrus lemon, this easy almond lemon loaf is about to be a favorite – super easy to make, you’ll want to keep this recipe handy so you can bake it over and over again!

Why You’ll Love this Recipe:

• Simple Ingredients: The few ingredients required for making this easy almond flour lemon quick bread are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the batter for this lemon almond flour loaf is just a matter or mixing the dry ingredients with the wet ingredients and then baking until golden brown.
• Totally Gluten-Free, Dairy-Free & Low-Carb: The best part is that the this recipe is 100% gluten-free, dairy-free and low-carb, which means that even those with Celiac disease or gluten or lactose intolerances (or those simply on a low-carb diet) can enjoy this keto lemon loaf without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free almond flour lemon loaf recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Almond Flour: For best results, make sure to use blanched almond flour (blanched almonds which have been processed into a fine flour) instead of almond meal (which is processed whole almonds with their skins on). This is because blanched almond flour is lighter in color and has less oils compared to almond meal.
• Eggs: The eggs are necessary to bind the ingredients together, so make sure to add them in.
• Yogurt: I used unsweetened dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.
• Erythritol: I’m using erythritol as a low-carb alternative to sugar in order to keep this recipe lower in sugar and carbohydrates. However, if you prefer, you may use 1/3 cup regular sugar instead.
• Baking Powder: Baking powder is the only leavening agent used in this recipe to make the lemon loaf batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Vanilla Extract: I like adding a bit of vanilla extract to add extra flavor, and highly recommend you add it in. Alternatively, you may also use lemon extract to really highlight the citrus lemon flavor if you wish.
• Lemon Juice & Zest: For the best flavor, I recommend using freshly squeezed lemon juice and freshly grated lemon zest.
• Powdered Erythritol: Powdered erythritol is a low-carb alternative to powdered sugar, and is ground until super fine so it can easily dissolve in the lemon juice to form a smooth glaze.

How to Make Almond Flour Lemon Loaf:

Mix Wet Ingredients: In a bowl, beat the eggs with the erythritol for several minutes until pale, fluffy and airy. Add the dairy-free Greek-style yogurt, vanilla extract, lemon zest and lemon juice. Mix until fully combined.

Add Dry Ingredients: Add the almond flour, baking powder and salt. Mix until smooth.

Dish by Dish Tips:

• Storing: To store, wrap the cooled almond flour lemon bread in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 5 days.
• Freezing: Alternatively, you may wrap the lemon loaf cake in plastic wrap and freeze it for up to two months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing; or slice it before freezing so you can take out individual slices from the freezer.
• Optional Add-Ins: If you like, feel free to mix 2 tablespoons of poppy seeds into the batter.

Other Gluten-Free Lemon Recipes to Enjoy:

• Lemon Yogurt Cake (Gluten-Free, Dairy-Free Option)
• Lemon Crinkle Cookies (Gluten-Free, Dairy-Free)
• Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
• Moist Lemon Muffins (Gluten-Free, Dairy-Free)
• Lemon Ricotta Cookies (Gluten-Free)

Other Almond Flour Recipes to Make:

• Flourless Almond Cake (Gluten-Free, Dairy-Free)
• Easy Almond Flour Bread (Gluten-Free, Dairy-Free)
• Almond Flour Graham Crackers (Gluten-Free, Dairy-Free)
• Almond Flour Thumbprint Cookies (Gluten-Free, Dairy-Free)

Gluten-Free Breakfast Recipes:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Moist Almond Flour Lemon Loaf (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 12 slices 1x
• Diet: Gluten Free

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Description

With a moist, tender crumb, this almond flour lemon loaf has a bright lemon flavor, and is coated with a delicious lemon glaze. Naturally gluten-free, dairy-free and low-carb too, you’ll want to bake this easy lemon bread over and over again.

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Ingredients

Scale 1x2x3x

For the Batter:

• 2 cups blanched almond flour
• 4 eggs
• 1/2 cup unsweetened dairy-free Greek-style yogurt
• 1/2 cup erythritol
• 2 teaspoon baking powder
• 1/2 tablespoon vanilla extract
• 1/2 teaspoon salt
• Juice of 1 lemon
• Zest of 1 lemon

For the Lemon Glaze:

• 1/3 cup powdered erythritol
• 2 tablespoons lemon juice
• Lemon zest or sliced almonds for decoration

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat & Line: Preheat oven to 350F (175C). Line a 9 x 4 inch metal loaf pan with parchment paper.
2. Mix Wet Ingredients: In a bowl, beat the eggs with the erythritol for several minutes until pale, fluffy and airy. Add the dairy-free Greek-style yogurt, vanilla extract, lemon zest and lemon juice. Mix until fully combined.
3. Add Dry Ingredients: Add the almond flour, baking powder and salt. Mix until smooth.
4. Transfer Batter to Pan: Pour the batter into the loaf pan lined with parchment paper.
5. Bake Until Golden: Bake in the preheated oven for 40-45 minutes. Tent the loaf pan with aluminum foil (shiny side up) for the last 15 minutes to prevent the top from turning too brown.
6. Let Cool Before Glazing: Remove from oven and allow bread to cool completely before glazing.
7. Prepare Lemon Glaze: Mix the powdered erythritol with lemon juice until smooth. If the mixture is too thick, add a little more lemon juice or water to thin it out.
8. Drizzle Glaze Over Loaf: Drizzle the glaze in thin lines over the bread. Decorate with lemon zest or almonds.

Notes

Almond Flour: For best results, make sure to use blanched almond flour (blanched almonds which have been processed into a fine flour) instead of almond meal (which is processed whole almonds with their skins on). This is because blanched almond flour is lighter in color and has less oils compared to almond meal.

Eggs: The eggs are necessary to bind the ingredients together, so make sure to add them in.

Yogurt: I used unsweetened dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.

Erythritol: I’m using erythritol as a low-carb alternative to sugar in order to keep this recipe lower in sugar and carbohydrates. However, if you prefer, you may use 1/3 cup regular sugar instead.

Baking Powder: Baking powder is the only leavening agent used in this recipe to make the lemon loaf batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Vanilla Extract: I like adding a bit of vanilla extract to add extra flavor, and highly recommend you add it in. Alternatively, you may also use lemon extract to really highlight the citrus lemon flavor if you wish.

Lemon Juice & Zest: For the best flavor, I recommend using freshly squeezed lemon juice and freshly grated lemon zest.

Powdered Erythritol: Powdered erythritol is a low-carb alternative to powdered sugar, and is ground until super fine so it can easily dissolve in the lemon juice to form a smooth glaze.

Storing: To store, wrap the cooled almond flour lemon bread in plastic wrap and store it in the refrigerator for up to 5 days. Alternatively, you may wrap the loaf in plastic wrap and freeze it for up to two months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing; or slice it before freezing so you can take out individual slices from the freezer.

• Prep Time: 10 mins
• Cook Time: 45 mins
• Category: Breakfast
• Method: Baking
• Cuisine: Western