Ingredients

The following ingredients have 8 Servings
  • 2 cups blanched almond flour
  • 1/2 cup unsweetened coconut flakes ((plus more for topping))
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Zest of one lemon
  • 1/2 cup lemon juice ((juice from about 2 lemons))
  • 3 eggs (beaten)
  • 1 tsp vanilla extract
  • 1 tbsp melted coconut oil
  • 1/4 cup honey
  • 2 tbsp honey
  • 1 tsp fresh lemon juice
  • 1/2 tsp lemon zest

Instruction

  • Preheat oven to 350 degrees F. Grease a loaf pan using coconut oil or cooking spray. Alternatively, you can line the pan with parchment paper.
  • In a large bowl, combine the dry ingredients and mix until there are no more lumps. In another bowl, combine the wet ingredients and mix until combined.
  • Next, add the wet ingredients into the dry ingredients and mix until combined.
  • Place mixture in greased loaf pan and smooth the surface with a spatula.
  • Bake for 35-40 minutes or until inserted tooth pick comes out clean and the edges of the loaf are golden.
  • If you choose to add the glaze, while the loaf is baking, combine all of the ingredients for the glaze in a small bowl and mix until combined.
  • Allow the loaf to cool fully before removing it from the loaf pan.
  • Either consume loaf as is, or spread the optional glaze lightly over the surface of the loaf and sprinkle with unsweetened coconut. Place in the fridge or serve at room temperature.