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.
- 1 cup (2 sticks) salted butter
- 1/2 cup cup-for-cup stevia baking blend
- 4 eggs
- 1 teaspoon vanilla bean powder (may use vanilla extract)
- 3 tablespoons milk
- zest from 1 lemon
- 1 cup almond flour
- 2/3 cup arrowroot starch
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons lemon juice
- 3 tablespoons cup-for-cup stevia baking blend
- 1 tablespoon butter, melted
- Preheat oven to 325 degrees F.
- Spray or butter an 8 x 4-inch loaf pan and line with parchment paper.
- Using an electric mixer, cream together butter and stevia blend.
- Add eggs, one at a time, blending after each addition.
- Beat in vanilla powder, milk, and lemon zest.
- Whisk together flours, baking powder, baking soda and salt.
- Gradually beat flour mixture into butter mixture.
- Pour batter into prepared pan.
- Bake for 50 to 55 minutes or until tester inserted into center comes out clean.
- Whisk together lemon juice with stevia, then whisk in butter until fully combined.
- Use a fork to poke holes evenly across the warm loaf, then drizzle with glaze.
- Let cool at least fifteen minutes before removing from pan and serving.
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).
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!
Like what you're reading?
Get Sal et Lux updates and resources in your inbox and get my "3 Tips for Meaningful Hospitality" as my gift to you!