Introducing a delectable treat that marries the tangy zest of lemon with the rich, nutty flavor of coconut – the Protein Lemon Coconut Loaf. With a wholesome blend of almond flour, desiccated coconut, and a hint of honey, this loaf offers a delightful balance of flavors and textures. Perfect for a morning pick-me-up or a guilt-free indulgence, each slice is packed with protein and bursting with citrus goodness. Follow along as we guide you through the simple steps to create this moist and aromatic loaf that’s sure to become a staple in your kitchen.
Recipe
Serves 12
Dry Ingredients:
8 oz. (230g) almond flour
1.8 oz. (50g) desiccated coconut
1 tsp. baking soda
¼ tsp. sea salt
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
How to Prepare
Preheat the oven to 350°F. 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.
Now add the wet ingredients into the dry ingredients and mix until combined, and pour the mixture in the prepared loaf pan.
Place the pan into the hot oven and bake for 35-40 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.
