Keto Lemon Loaf
A fresh, moist and fluffy keto cake that doesn't have that horrible eggy aftertaste
Equipment
- Mixing bowl, oven
Ingredients
- 2 large eggs room temperature
- 1/4 cup Lakanto monkfruit sweetener
- 1/6 cup coconut oil
- 1.5 tbsp lemon juice
- 1/6 tsp lemon zest
- 3/4 cup fine almond flour
- 1/8 cup coconut flour
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350 F.
- Line baking tray with baking paper.
- Mix together eggs, Lakanto, coconut oil, lemon juice and zest.
- Add baking powder, almond flour, coconut flour and salt. Mix until smooth.
- Pour batter into baking tray. Bake for 30 minutes. Serve!
Notes
- I typically make portions for two persons (hubs and me), which is too little for any kind of conventional baking tray. How I solve this is by scrunching up some aluminium foil to fill up the gap at one end of my 8 x 4 in tray.
