COCONUT FLOUR LEMON LOAF SLICE BRIGHT ZEST
The Coconut Flour Lemon Loaf Slice Bright Zest is a bright and uplifting bake that brings the taste of sunshine into a single portion. Light coconut flour creates a tender crumb, while melted coconut oil adds moisture and a hint of richness. The zest and juice of lemon infuse the loaf with fresh and citrusy vibrance, perfectly balanced by the gentle sweetness of erythritol. A single egg binds the batter, with baking powder ensuring lift and a fluffy texture that feels satisfying yet light. This loaf slices ready in less than 20 minutes, which is perfect for breakfast, an afternoon snack or a light dessert after dinner. It is naturally gluten-free, grain-free and free from refined sugar, which is a recipe that combines homely comfort with nourishing simplicity. The Coconut Flour Lemon Loaf Slice Bright Zest proves that wholesome ingredients can create a treat that feels both indulgent and refreshing.
RECIPE CATEGORY
Desserts
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Party, Fall, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten‑Free, Low/ No Sugar, Quick & Easy, Vegan
DISH TYPE
Cake
INGREDIENTS
There are following ingredients for the Coconut Flour Lemon Loaf Slice Bright Zest:
- 10.5 grams | 0.37 ounces | 1½ tablespoons coconut flour
- 50 grams | 1.76 ounces | 1 large egg
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon lemon juice
- 2 grams | 0.07 ounces | 1 teaspoon lemon zest
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon coconut oil, melted
- 12 grams | 0.42 ounces | 1 tablespoon erythritol
- 1 gram | 0.04 ounces | ¼ teaspoon baking powder
FULL NUTRITIONAL INFORMATION
- Calories: 148 kilocalories
- Fat: 11.3 grams
- Saturated Fat: 1.7 grams
- Carbohydrate: 4.0 grams
- Sugar: 0.8 grams
- Fibre: 1.9 grams
- Sodium: 807 milligrams
- Protein: 9.2 grams
- Calcium: 101 milligrams
- Potassium: 181 milligrams
- Iron: 0.7 milligrams
PREPARATION
These steps are followed for the preparation of the Coconut Flour Lemon Loaf Slice Bright Zest:
- Preheat Oven: Heat to 180 ° Celsius and line a small loaf tin or oven-proof ramekin with parchment paper.
- Whisk Coconut Flour And Erythritol: In a mixing bowl, combine 1½ tablespoons coconut flour, 1 tablespoon erythritol and ¼ teaspoon baking powder. Stir until evenly blended.
- Add Wet Ingredients: Crack in the egg, then stir in 1 tablespoon melted coconut oil, 1 tablespoon lemon juice and 1 teaspoon lemon zest until the batter is smooth and lump-free.
- Check Consistency: The batter should be thick but pourable. If too stiff, add a teaspoon of water or almond milk to loosen.
- Pour Into Tin: Transfer the batter into the prepared tin or ramekin, smoothing the top with the back of a spoon for even baking.
- Bake Until Set: Place in the oven and bake for 14 to 16 minutes or until the centre springs back when lightly pressed and a skewer inserted comes out clean.
- Cool Slightly: Remove from the oven and allow to rest in the tin for five minutes to firm up and prevent crumbling.
- Slice And Serve: Lift the loaf slice from the tin using the parchment paper, then slice into a single portion and transfer to a serving plate.
PREPARATION TIME
5 minutes
COOKING TIME
16 minutes
TIPS
Here are some helpful tips for the Coconut Flour Lemon Loaf Slice Bright Zest:
- Measure Precisely: Level off the coconut flour and erythritol for a consistent texture and avoid dryness.
- Use Fresh Zest: Grate only the yellow part of the lemon to prevent bitterness from the pith.
- Line Tin Well: Parchment paper ensures easy removal and clean edges.
- Avoid Overmixing: Stir just until ingredients combine to keep the crumb tender.
- Check Early: Begin testing at 14 minutes to prevent overbaking and dryness.
- Rest Before Slicing: Cooling slightly helps the loaf slice hold its shape.
VARIATIONS
- Berry Burst: Fold in 1 tablespoon of fresh or frozen raspberries for fruity pockets.
- Herbal Twist: Add ½ teaspoon chopped fresh thyme or rosemary for subtle herbal notes.
- Coconut Drizzle: Top with a thin glaze of coconut oil and powdered erythritol for extra sweetness.
- Vegan Swap: Replace the egg with 2 tablespoons of aquafaba and use melted coconut oil for an egg-free version.
- Nutty Crunch: Stir in 1 tablespoon chopped pistachios or almonds for texture.
PREPPING AND STORAGE
- Refrigerator: Store in an airtight container for up to two days. Reheat gently in the microwave for 10 seconds to restore softness.
- Freezer: Wrap tightly in cling film and freeze for up to one month. Thaw overnight in the refrigerator and warm briefly before serving.