Indulge in a slice of sunshine with this surprisingly moist and flavorful Lemon Ricotta Loaf! This recipe swaps conventional flour for almond and coconut flour to create a low-carb deal with it really is bursting with zesty lemon and creamy ricotta goodness. Perfect for breakfast, brunch, or a delightful afternoon snack.
Yields: 10 slices
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Ingredients:
1 1/2 cups almond flour
half cup coconut flour
1/4 cup granulated erythritol (or desired sweetener)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 2 massive lemons
half cup ricotta cheese
1/4 cup unsweetened applesauce
1/4 cup melted coconut oil
three large eggs
1/four cup lemon juice
1 teaspoon vanilla extract
For the Lemon Glaze (Optional):
half of cup powdered erythritol (or desired sweetener)
2 tablespoons lemon juice
Instructions:
Get Started:
Preheat oven to 350°F (one hundred seventy five°C). Grease and flour a 9×5 inch loaf pan.
Make the Batter:
In a big bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and lemon zest.
In a separate bowl, whisk collectively ricotta cheese, applesauce, melted coconut oil, eggs, lemon juice, and vanilla extract.
Pour the moist elements into the dry elements and blend until just blended. Do no longer overmix.
Bake the Loaf:
Pour batter into the organized loaf pan and unfold flippantly.
Bake for fifty-60 minutes, or till a toothpick inserted into the center comes out easy.
Let the loaf cool within the pan for 10 minutes earlier than moving it to a cord rack to chill absolutely.
Make the Glaze (Optional):
While the loaf is cooling, whisk collectively powdered erythritol and lemon juice till clean.
Once the loaf is absolutely cool, drizzle the glaze over the top.
Tips:
For a sweeter loaf, upload 2-three tablespoons greater of your selected sweetener.
If you do not have applesauce, you could alternative it with mashed banana or an equal quantity of plain yogurt.
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Enjoy this light, zesty, and coffee-carb Lemon Ricotta Loaf!
