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Sugar Free Lemon Loaf {Gluten Free}

Lemon Loaf, Sugar Free, Gluten Free, Healthy, Recipes, Nutritionist

Sugar Free Lemon Loaf {Gluten Free}

Lemon loaf lovers – where you at?! How about sugar free lemon loaf lovers – where are you at?! We all love our treats, but when we make them as guilt free as possible, it’s a good feeling, my friend!!

So, how exactly did I make it sugar free? I used pure monk fruit extract from Lakanto! They have one that blends together monk fruit and erythritol, which you can find at the store easily, but I wanted to try and steer clear from sugar alcohols.

Even though that type of monk fruit extract is pricer, you use less, as you’ll see in this recipe!

This is a perfect Easter/Spring recipe to serve to your family!

If you’re wanting to add a little bit of sugar to this lemon loaf, adding a sugar glaze topping is AHMAZING (as seen here in the picture)!!! All I did was mix 1 cup of organic powdered sugar with 2-3 Tbsp of cashew milk (or almond or oat milk, whatever tickles your fancy!).

Want to make this sugar free lemon loaf?

If you make this sugar free lemon loaf, tag us on social @thrivalnutrition, so we can see your deliciousness!

If you’re feeling our Easter feel, make our gluten free carrot cake muffins ASAP! Thank me later!

Sugar Free Lemon Loaf

Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Servings: 1 Loaf

Ingredients

  • 2 Cups Almond Flour
  • 1/2 Cup Tapioca Flour
  • 1 Tsp Baking Soda
  • 1 1/2 Tsp Monk Fruit Extract See notes above on brand
  • 2 Lemons Using juice AND zest
  • 1/2 Cup Butter Grass-Fed, Melted
  • 1 Tsp Vanilla Extract
  • 3 Eggs
  • 2 Tbsp Cashew Milk Or other non-dairy milk

Sugar Glaze (OPTIONAL!)

  • 1 Cup Powdered Sugar
  • 2-3 Tbsp Cashew Milk Or other non-dairy milk

Instructions

  • Preheat oven to 350 degrees F.
  • In a bowl, mix together the almond flour, tapioca flour, baking soda, and monkfruit powder. Mix it well!
  • Take your lemons and start zesting them before juicing them into the bowl. You'll take all the zest from 2 lemons and juice from those two lemons too! Next, mix all of the other ingredients into the bowl.
  • Line a bread pan with a piece of parchment paper.
  • Pour the batter into the bread pan and put in oven for 30 minutes.
  • Make sure it passes toothpick test (put a toothpick inside the center and it should come out clean).
  • When done, take it out of bread pan and place on cooling rack.
  • Feel free to make the optional glaze to top it with by mixing powdered sugar and some of the non-dairy milk together in another bowl!
Lahana Vigliano
lahana@thrivalnutrition.com

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Thrival Nutrition. She has her Bachelor's Degree in Nutrition Science and currently pursing her Masters Degree in Nutrition Science and Functional Medicine. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@thrivalnutrition).