Grain-Free Lemon Loaf (Low-Carb Quick-Bread)

Are you craving sweet comfort foods, but also trying to be more wise in your food choices in the new year? One of my goals this year is to enjoy the present, while also having a “forever” perspective. That means being wise about what I put into my body, while also finding joy in delicious flavors and in savoring those with the people in my life. This grain-free lemon loaf is a low-carb quick-bread that is perfect to serve as part of a brunch with girlfriends, or with afternoon tea and a good book.  

I often use honey or maple syrup as natural sweeteners, but when Pyure sent me some of their baking stevia to try, I decided to tweak an Allrecipes collaboration and make my own grain-free version.

One thing I’ve noticed about baking with stevia is that it has a definite taste and texture to it that needs a little adjusting. This quick-bread has a light and fluffy texture, almost like that of angel food cake. Combining that with the brightness of lemon keeps it airy and makes it a great complement to a heavier food like an egg dish (try my Paleo Huevos Rancheros for a spicy complement).

**For the grain-free baking flour blend, I make a big batch of Paleo baking flour based on a recipe I found at The Calculated Whisk.  I use a tightly sealed storage container to mix 3 cups almond flour, 2 cups tapioca starch, and 1 cup coconut flour at a time or even double the above measurements.  I store this at room temperature in a cool place and use it as a cup-for-cup Paleo flour.

Print

Low-Carb Grain-Free Lemon Loaf

Prep Time

5 mins

Cook Time

55 mins

Total Time

1 hr

 

A light and bright low-carb, grain-free loaf perfect for breakfast or an afternoon snack.

Author: Angela at Everyday Welcome

Ingredients

• 1 cup salted butter softened
• 1/2 cup baking stevia
• 4 eggs
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 3/4 cup grain-free cup-for-cup flour blend*
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 tablespoons unsweetened coconut or almond milk

For optional glaze

• 2 tablespoons butter softened
• 1/2 cup stevia baking blend
• 1/2 teaspoon vanilla bean powder
• 1/4 cup lemon juice

Directions

1. Preheat oven to 325 degrees.
2. Prepare a loaf pan by spraying with cooking oil and lining with parchment.
3. In a large bowl with an electric mixer, beat together butter and stevia until light and fluffy.
4. Add eggs and beat an additional minute or until light and fully combined.
5. Add remaining ingredients and continue mixing until fully mixed.
6. Pour into prepared loaf pan and bake 50-55 minutes or until a tester inserted into center of loaf comes out clean.
7. If desired, poke holes and glaze baked loaf while still warm.

For optional glaze

1. Beat together butter and powdered stevia with vanilla.
2. Beat in lemon juice.

Recipe Notes

I use a 3-2-1 grain-free, gluten-free, Paleo baking flour blend from A Calculated Whisk blog (see my blog post notes).

Adapted from Allrecipes.com

Do you enjoy breakfast recipes?  Do you look for grain-free breakfast ideas or allergy-friendly desserts?  Let me know what you think of this one, and what kinds of recipes you’d like to see more of!

creating welcome,

-angela