Low-carb lemon loaf slices with coffee

The sweet and tangy flavor of lemon glaze combined with rich, moist bread makes this lemon loaf a great option for your tea time, barbeque party, or leisurely breakfast. We use avocado oil and low carb flours instead of butter and wheat flour for a healthier alternative without compromising the taste.

Serving Size: 8-10 slices

Ingredients for low-carb lemon loaf:

  • Almond flour, blanched, 2 Cups
  • Coconut flour, ¼ Cup
  • Low-carb sweetener, ¾ Cup
  • Baking powder, 1 Tablespoon
  • Avocado oil, ½ Cup
  • Eggs, 5 large, at room temperature
  • Lemon juice, ¼ Cup

Ingredients for lemon glaze:

  • Low-carb powdered sweetener, 1 Cup
  • Water, 4 Tablespoon
  • Lemon juice, 2 Tablespoon
  • Vanilla extract, ¼ teaspoon
  • Lemon zest, ½ teaspoon

Instructions for low-carb lemon loaf:

1. Preheat the oven to 177˚C (350˚F). Make sure eggs are left at room temperature.

2. In a bowl, whisk together eggs and low-carb sweetener. Add avocado oil and lemon juice.

3. In a separate bowl, mix almond flour, coconut flour, and baking powder and make sure there are no lumps.

4. Pour the wet ingredients to dry ingredients and blend well to create a batter.

5. Line a 9×5 inch pan with parchment paper.  Grease the paper with a bit of avocado oil. Pour the batter into the pan.

6. Bake for 45-50 minutes or until the toothpick comes out clean.

7. Take out from the oven and cool down the bread completely.

8. In a small bowl, mix low-carb powdered sweetener, water, lemon juice, vanilla, and lemon zest to make lemon glaze.

9. Spread the glaze over the cooled bread. Slice the bread and serve.

Watch How to Make Lemon Loaf

Other Low-Carb, Gluten-Free Baking Recipes:

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Low-carb lemon loaf sliced and served on a plate

Low-carb Lemon Loaf


  • Author: Grace
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 8-10
  • Diet: Gluten Free

Description

The sweet and tangy flavor of lemon glaze combined with rich, moist bread makes this lemon loaf a great option for your tea time, barbeque party, or leisurely breakfast. We use avocado oil and low carb flours instead of butter and wheat flour for a healthier alternative without compromising the taste.


Ingredients

For Lemon Loaf:

  • Almond flour, blanched, 2 Cups
  • Coconut flour, ¼ Cup
  • Low-carb sweetener, ¾ Cup
  • Baking powder, 1 Tablespoon
  • Avocado oil, ½ Cup
  • Eggs, 5 large, at room temperature
  • Lemon juice, ¼ Cup

For Lemon Glaze:

  • Low-carb powdered sweetener, 1 Cup
  • Water, 4 Tablespoon
  • Lemon juice, 2 Tablespoon
  • Vanilla extract, ¼ teaspoon
  • Lemon zest, ½ teaspoon

Instructions

1. Preheat the oven to 177˚C (350˚F). Make sure eggs are left at room temperature.

2. In a bowl, whisk together eggs and low-carb sweetener. Add avocado oil and lemon juice.

3. In a separate bowl, mix almond flour, coconut flour, and baking powder and make sure there are no lumps.

4. Pour the wet ingredients to dry ingredients and blend well to create a batter.

5. Line a 9×5 inch pan with parchment paper.  Grease the paper with a bit of avocado oil. Pour the batter into the pan.

6. Bake for 45-50 minutes or until the toothpick comes out clean.

7. Take out from the oven and cool down the bread completely.

8. In a small bowl, mix low-carb powdered sweetener, water, lemon juice, vanilla, and lemon zest to make lemon glaze.

9. Spread the glaze over the cooled bread. Slice the bread and serve.

Notes

For low-carb sweetener, we use pure erythritol or a blend of erythritol and monk fruit or erythritol and stevia. 

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Low carb, gluten free lemon loaf