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.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Preheat & Line: Preheat oven to 350F (175C). Line a 9 x 4 inch metal loaf pan with parchment paper.
2. 2Mix 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. 3Add Dry Ingredients: Add the almond flour, baking powder and salt. Mix until smooth.
4. 4Transfer Batter to Pan: Pour the batter into the loaf pan lined with parchment paper.
5. 5Bake 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. 6Let Cool Before Glazing: Remove from oven and allow bread to cool completely before glazing.
7. 7Prepare 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. 8Drizzle Glaze Over Loaf: Drizzle the glaze in thin lines over the bread. Decorate with lemon zest or almonds.