sweet and tangy goodness
this beauty is gluten, grain, dairy and refined sugar free
This is a great treat if you’re craving sweets. If you want something more lemony and tart, skip the frosting and add more lemon shavings to the mix.
For the frosting, I used the chocolate buttercream from my tahini chocolate chip cupcake recipe–I suggest halving this.
This recipe uses a paleo flour mix. You can always try to substitute your own all purpose flour mix and let me know how it goes. No guarantees, but I encourage creativity!
- 1 1/2 cup Bob’s Red Mill paleo flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup butter, softened (can sub vegan option)
- 1/2 cup monkfruit sweetener
- 2 eggs, room temp
- 2 tbsp fresh lemon juice
- 1 tbsp grated lemon peel
- 1/2 cup almond milk
- 1/4 cup chocolate chips
Preheat oven to 350F. Pull out your butter and eggs to bring to room temperature. Line bread pan with parchment paper and lightly grease it. In a medium bowl combine flour, baking powder and salt. Set this dry mix aside for now.
Add softened butter and monkfruit to a mixing bowl (I used a stand mixer, but a hand mixer would work fine). Beat at a medium speed until light and fluffy. Next, add your eggs and lemon shavings and juice. Mix on low until combined. Add almond milk and mix again. Slowly add in dry mix from the beginning. Once fully combined, fold in chocolate chips.
Pour mix into bread pan and spread out evenly with a spatula. Bake for 40-50 minutes. Once a toothpick (or fork, get creative!) comes out clean, take out of oven and let sit for 10 minutes. Afterwards, place loaf on drying rack and let cool. Make your frosting (steps here) and once the loaf is cool you can frost it! If you have extra, shave more lemon peel on top for a nice garnish.
Pro tip: let this sit in fridge for 4-8 hours before eating, the frosting holds up best when chilled