Almond Flour Lemon Loaf
Almond flour and eggs make the loaf satisfying and add protein, while butter and olive oil keep the crumb moist. Lemon zest and juice bring a bright aroma and gentle acidity, and the warm soak carries the flavor through the loaf. Cool it completely before slicing and store it in a covered container.
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Inventory: Oven
606
Servings: 10 (1 serving ≈ 89 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Beat the eggs (200 g) with erythritol (25 g). Add melted butter (180 g), olive oil (50 g), lemon zest and juice (150 g), then fold in almond flour (220 g) and starch-free baking powder (10 g).
Transfer the batter to a loaf pan and bake at 180°C for about 40 minutes, until a skewer comes out clean.
For the soak, mix water (30 g), lemon juice from the measured amount, and the remaining erythritol (25 g). Pour it over the hot loaf, cool it in the pan, and slice only after it has cooled.
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