Protein Lemon Coconut Loaf
Serves
12
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
For the dry ingredients:
8 oz (230 g) almond flour
1.8 oz (50 g) desiccated coconut
1 tsp baking soda
¼ tsp sea salt
8 oz (230 g) almond flour
1.8 oz (50 g) desiccated coconut
1 tsp baking soda
¼ tsp sea salt
For the wet ingredients:
zest of 1 lemon
juice from 2 lemons
3 eggs beaten
1 tsp vanilla extract
1 tbsp melted coconut oil
4 tbsp honey
zest of 1 lemon
juice from 2 lemons
3 eggs beaten
1 tsp vanilla extract
1 tbsp melted coconut oil
4 tbsp honey
Nutrition
(Per Serving)
Calories
188
Fats
15 g
Protein
6 g
Carbs
11 g
Instructions
- Preheat the oven to 350°F (180°C). Line a loaf pan with baking paper or use a silicone loaf pan.
- Combine all the dry ingredients together in a large mixing bowl and stir to combine. In another bowl, combine the wet ingredients and mix until combined.
- Add the wet ingredients to the dry ingredients and mix until combined. Then pour the mixture into the prepared loaf pan.
- Place the pan into the hot oven and bake for 35 to 40 minutes or until a toothpick inserted into the center of the loaf comes out clean and the edges of the loaf are golden.
- Remove from the oven and set onto a wire rack, allowing the loaf to cool fully before removing it from the loaf pan.