This recipe is adapted from my friend Anna (Eat.Run.Cook on IG and FB). Now her recipe is divine but I just am no good at leaving a recipe alone! So with a few added ingredients, along with Annas original recipe I'm in lemon heaven– seriously guys when I first tasted these I couldn't believe the flavour explosion and the beautiful texture! I promise no one will know they are keto or sugar free!
Ingredients
- 1.5C Almond flour- available here
- 2T unflavoured protein powder or collagen powder
- 1/4C SweetNZ Classic blend- available here
- 2T SweetNZ Golden sugar- available here
- 3T desiccated coconut (optional)
- 1T baking powder
- Pinch of salt
- 2T melted cooled butter
- 1t vanilla
- 2T cream
- 4T water
- 2 eggs
- Juice and rind of one lemon
Added extras
- Fresh blueberries
- Sugar free blueberry Jam find recipe here
Method:
- Preheat the oven to 180 degrees. Melt butter and let cool
- Combine flour. Salt, Baking powder, sweetener, rind of lemon, protein powder and coconut. Mix well and create a well in the middle
- Combine vanilla, water, cream, butter and combine
- Add to dry mixture
- Add eggs and beat until combined
- Spoon into mini loaf silicone moulds (I got mine from Kmart) add fresh blueberries to two moulds and swirl blueberry jam through two, leave two with nothing added (please note you can do whatever here, you can add berries to all, or leave them all just lemon etc)
- Bake in the oven for 20 mins or until golden brown.
- While they are cooking add lemon juice and some sweetener to a pan to create a sweet syrup
- When you pull the loaves out of the oven and they are still in the moulds pour the syrup over each loaf, leave it in the mould for about 20 mins for the syrup to absorb an then remove and cool on a cooling rack
- Store loaves in an air tight container– loaves will last about 3 days
