Dry Ingredients

  • 1 1/2 cups blanched almond flour
  • 1/4 cup + 1 tablespoon coconut flour
  • 1/4 cup Xylitol
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 1 tablespoon lemon juice
  • 1 tablespoon coconut butter
  • zest of 1 lemon (I use a Meyer lemon)
  • 1 tablespoon Xylitol
  • 1 tablespoon almond milk
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon coconut oil

For the Glaze

  • 1/4 cup coconut oil
  • 1/2 cup fresh lemon juice
  • zest of 1 lemon (I use a Meyer lemon)
  • 1/2 cup unsweetened almond milk
  • 4 1/2 teaspoons of Egg Replacer (I use Ener-G) + 6 tablespoons of warm water
Lemon Loaf


  1. Preheat oven to 350°F, grease loaf pan with coconut oil.
  2. Combine dry ingredients in a large bowl, set aside.
  3. In another bowl whisk together wet ingredients coconut oil, xylitol, lemon juice, lemon zest and almond milk.
  4. In a small bowl whisk together 4 1/2 teaspoons of egg replacement plus 6 tablespoons of warm water. Add to bowl of wet ingredients and whisk together. Add to dry ingredients whisk until combined.
  5. Pour into greased loaf pan and bake for 35 to 40 minutes until the middle is set and top edges start to turn brown.
  6. Remove from oven, let cool for 10 minutes before turning out onto a cooling rack to cool completely.
  7. For the glaze combine all the ingredients in a small bowl. Using the micowave heat the coconut oil and coconut butter just enough to soften, whisk everything together.
  8. Set aside the glaze to let cool, you want it to thicken a little bit.
  9. When loaf is cooled, drizzle the glaze over the top of the loaf and let it set.


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