High Protein Lemon Bread (Better than Starbucks)
Made with almond flour and collagen peptides, this high protein lemon bread is a gluten free and dairy free version of Starbucks’ famous lemon loaf.
Servings: 10
Calories: 344kcal
Ingredients
Batter
- 2 cups almond flour
- 1 teaspoon baking powder aluminum free
- ½ teaspoon baking soda
- ½ teaspoon fine grain sea salt
- 4 eggs
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup Siggi's vanilla plant based yogurt see notes for alternatives
- Zest from 2.5 lemons
- 2 tablespoon chia seeds or poppy seeds
- ⅓ cup collagen peptides unflavored, optional
- ¼ cup hemp hearts
Glaze (you can skip this to avoid all processed sugar)
- Juice from 3 lemons
- 1 ¼ cup powdered sugar add more as needed for a thicker glaze
- Zest from 0.5 lemon
- ¼ cup collagen peptides unflavored
Instructions
- Preheat the oven to 350 degrees. Line a bread pan with parchment paper and lightly grease it (just to be sure, ya know?).
- Mix together the 2 cups almond flour, 1 teaspoon baking powder , ½ teaspoon baking soda, ½ teaspoon fine grain sea salt, 4 eggs, ⅔ cup maple syrup, 1 teaspoon vanilla extract, and ⅓ cup collagen peptides until well mixed.
- Fold in the ½ cup Siggi's vanilla plant based yogurt, Zest from 2.5 lemons, and 2 tablespoon chia seeds if using.
- Pour batter into prepared pan and bake for 35-45 minutes, or until a tooth pick inserted comes out clean. Remove from the oven and let cool for 15 minutes before removing from the bread pan. You can speed this up by placing it in the freezer (I wouldn't do the fridge as that can make it gummy from the moist environment). Then remove and place on a wire rack or tray to continue to cool in the freezer quickly or at room temperature overnight.
- While the cake cools, make the glaze by mixing together the Juice from 3 lemons, 1 ¼ cup powdered sugar, Zest from 0.5 lemon, and ¼ cup collagen peptides. It should be a pretty thick glaze so add more powdered sugar as needed.
- Top the cooled bread with the glaze and let it chill or set until the glaze has hardened. Again, the freezer is a great way to speed this up. Then slice and serve!
Video
Notes
The yogurt
Sigis yogurt has a high protein content and is plant-based, which is why I love it. If you don’t want to use it, though, or can’t find it, you can use plain Greek yogurt to keep it refined sugar-free or use vanilla Greek yogurt or olive oil for another dairy-free alternative.
*For more substitution options, swaps, and variations, scroll up above to the post for a full list.*
a few tips
- Line the pan and grease it! This bread can stick, especially if you try to take it out of the pan before it’s cool. It’s helpful to line it with parchment paper that extends over the edges of the pan so you can lift the loaf out.
- Let the bread cool for at least 15 minutes before attempting to remove from the pan. And let it cool completely before pouring the glaze on and slicing. If you try to slice it before it’s cool, it will crumble.
- To speed up cooling, I pop the cake in the freezer to chill, not the fridge!
- For the glaze, you can add more powdered sugar or lemon juice to achieve the desired thickness. I also recommend letting the glaze set before slicing (the freezer does this quickly!).
- When slicing, use a serrated knife for clean, beautiful slices.
Nutrition
Calories: 344kcal | Carbohydrates: 36g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 268mg | Potassium: 97mg | Fiber: 3g | Sugar: 29g | Vitamin A: 123IU | Vitamin C: 0.04mg | Calcium: 137mg | Iron: 2mg