This is great recipe that screams SPRING to me. It can be made into a loaf or muffins. It is my original Grain Free Banana Bread recipe transformed into LEMON. It is delicious cold, straight from the fridge, or even with a bit of coconut butter on top. The addition of the berries adds a punch of flavor and pop of color as well. This recipe is gluten/grain free and dairy free as well!

Ingredients:

1/2 cup coconut flour
2 scoops (60g) vanilla grass fed whey or bone broth collagen protein

1/2 cup baking granulated erythritol sweetener
2 tsp baking powder
2 whole eggs (free range)
2 egg whites
1/4 cup unsweetened applesauce or unsweetened plain coconut yogurt (could sub plain nonfat Greek yogurt)
Juice from 1 large lemon
Zest from 1 whole lemon
1-2 tsp pure lemon or vanilla extract (optional)
2/3 cup unsweetened almond/cashew milk (or sub water)
Optional: 1/3 cup berries

Directions:

Pre heat oven to 350F. Line a loaf pan with parchment paper or fill muffin liners with parchment cups.

Mix all dry ingredients together in a large bowl. Then add all wet ingredients (using half of lemon zest) except milk. Mix well and add the milk 1/4 cup at a time. It should be a smooth & manageable batter; not super thick but not runny either.

Pour evenly into a loaf pan OR muffin tin. Drop berries into batter & press them lightly down. Sprinkle remaining lemon zest on top.

Bake at 350F for approximately 35-40 minutes (check at 30 min). The sides of the pan should be brown/pulled away from the edges & a toothpick will come out clean from the center. The coconut flour holds in a lot of moisture, so make sure to let it completely cool before cutting. Store in the fridge or freezer.

Nutrition Info: (Makes 10 Slices, 50 grams each)
1 slice: 75 cals/7.5protein/5.5carbs/2g fat (2g fiber & 1g sugar)