Coconut Lemon Drizzle Loaf Recipe

Love to bake but sometimes pure almond flour limits creativity sometimes. The new Keto Flour and Allulose have enabled this coconut lemon drizzle loaf recipe to be ketofied. And that's why it's so so good! Allows you to just swap out the flour and sugar in standard recipes and it was delicious. 

Serving size: Makes 1 loaf 

Loaf Ingredients (* = available here at Keto Store NZ):
2 Large Eggs
2/3 Cup light tasting Oil of Choice
3/4 Cup Natural Yoghurt (or use a blend of yoghurt & sour cream or just sour cream)
Finely grated zest of 1 lemon
3 Tablespoons freshly squeezed lemon juice
3/4 Cup Allulose*
1 cup Desiccated Coconut*
1 + 1/2 Cups (123g) Keto Flour*
2 teaspoons Baking Powder*
Topping Ingredients (* = available here at Keto Store NZ):
1 + 1/2 Tablespoons Coconut Cream
1/3 Cup Allulose* 

Equipment: Grease a loaf tin and fully line with baking paper. 

Method: 
1 - Preheat the oven to 150º fan bake.
2 - Whisk the eggs, oil, yoghurt (or sour cream), lemon zest and juice and allulose together in a large bowl.
3 - Stir in the Desiccated Coconut, Keto Flour and Baking Powder, then stir all together.
4 -  Pour into the prepared tin and bake for 40-45 minutes (depending on your oven) or until a skewer inserted into the centre comes out clean.
5 - Leave to cool for 10 minutes.
6 - Whisk together the Topping ingredients of Coconut Cream and Allulose
7 - Pour over the loaf. You can also skewer holes in the top of the loaf to let the drizzle into the loaf.

Acknowledgement: this recipe is from Emily @lowcarbloves on Instagram. Give her a follow to be kept up to date with some amazing food inspiration.