The Best Paleo Lemon Loaf

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This Paleo Lemon Loaf is simply divine! Packed with almond and coconut flour, it’s both grain-free and gluten-free, with a wonderfully light texture. And let’s not forget the burst of fresh lemon zest in every mouthwatering bite. A lemony glaze tops it off for the ultimate springtime indulgence!

Introducing your new go-to Paleo Lemon Loaf! Crafted with a blend of almond and coconut flour, this loaf is grain and gluten-free, bursting with zesty lemon goodness in every single slice! It’s a recipe you’ll want to keep in your repertoire for countless occasions!

I want to share a little secret with you all – perfecting this recipe took quite a few tries. It took about six attempts to get it just right. One batch was too dense, the next too airy, and then there was the issue of not enough lemony goodness. But after several tweaks, I finally struck the perfect balance of ingredients, resulting in the ideal texture, consistency, and lemony flavor. Get ready to have your taste buds amazed!

The Best Paleo Lemon Loaf

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Servings 12


  • 2 cups almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 very ripe bananas mashed (about 3/4 cup)
  • 1/4 cup melted coconut oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 teaspoons vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon dairy-free milk
  • 2 teaspoons lemon juice


  • Preheat your oven to 350°F.
  • Line a 9×5 loaf pan with parchment paper, greasing the inside first to help the parchment paper stick.
  • In a large bowl, combine the almond flour, coconut flour, baking soda, baking powder, and sea salt. Set aside.
  • In another bowl, mix together the eggs, maple syrup, melted coconut oil, mashed bananas, lemon zest, lemon juice, and vanilla extract.
  • Pour the wet mixture into the dry ingredients and stir until well combined.
  • Transfer the batter into the prepared loaf pan.
  • Bake for 25 minutes until the top is golden brown, then lightly cover with foil and bake for another 25-30 minutes until a toothpick inserted into the center comes out clean.
  • Allow the loaf to cool completely.
  • To make the glaze, whisk together powdered sugar, dairy-free milk, and lemon juice until thick. If it’s too runny, add more powdered sugar.
  • Once the loaf has cooled, drizzle the glaze over the top.
  • Slice and enjoy!


If you’re adding fresh blueberries, fold them into the batter at Step 5.

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