Lemon Loaf

This tastes so good, you don't realize you're eating a keto version of this staple Starbucks favorite.

Ingredients:

Loaf

2 cups almond flour

0.25 cups coconut flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

6 large eggs

1.25 cups coconut oil

1 cup confectioners sweetener

0.66 cup lemon juice

1 tbsp lemon extract

2 tsp vanilla extract

Lemon icing

0.5 cup coconut oil

0.5 cup confectioners sweetener

2 tbsp unsweetened almond milk

1 tsp lemon extract

Directions:

1. Preheat oven to 325 degrees and grease a 9 x 5 in loaf pan.

2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.

3. In a medium bowl, beat eggs and coconut oil until light and fluffy. Add sweetener, lemon juice lemon extract, and vanilla extract and combine well with hand mixer.

4. Pour wet ingredients into dry ingredients and use the hand mixer to blend until smooth. Pour batter into the greased loaf pan and cover with foil to prevent top from burning.

5. Bake for 55 minutes until toothpick inserted comes out clean. Let cool completely in pan.

6. While loaf is cooling, make the icing. Place all ingredients into a blender and blend until smooth.

7. When loaf is cooled, remove and top with icing. Place in refrigerator for at least an hour for the icing to set before slicing and serving.

Yields 16 servings

MACRO INFO:

319 Calories, 33g Fat, 2g net Carbs, 6g Protein