Fluffy Coconut Lemon Loaf
This coconut lemon loaf is so fluffy and moist! It’s made with almond flour, which gives it its light cake-like texture! It’s gluten free, dairy free, and paleo!
Optional - I topped it with a honey lemon glaze and sprinkled more shredded coconut!
Healthy Coconut Lemon Loaf
Healthy Num Num | Michelle
- prep time: 15 min
- cook time: 40 min
- total time: 55 min
Servings: 8-10 Slices
Ingredients:
- 2 cups almond flour
- 1/2 unsweetened shredded coconut
- 1 tsp baking soda
- 1/4 tsp salt
- zest from one lemon
- 1/2 cup lemon juice (from around 2 lemons)
- 3 eggs
- 1 tsp vanilla
- 1 tbsp melted coconut oil
- 1/4 maple syrup
Optional honey lemon glaze:
- 1 tablespoon honey
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- shredded coconut for sprinkling on top
Instructions:
Whisk all dry ingredients together in a medium bowl.
In a separate bowl, mix all wet ingredients together until combined.
Add wet ingredients to dry ingredients and mix - careful not to overmix!
Line a loaf pan with parchment paper and pour the mixture into it.
Bake at 350°F for 35-40 min and let cool for 10 min.
To make the honey lemon glaze - combine all the ingredients together in a bowl and spoon over top the cooled loaf. Then, sprinkle more coconut!
Enjoy!
Make sure to follow and tag me on Instagram @healthynumnumblog if you make this recipe!
