Almond Flour Lemon Zucchini Loaf Cake

Almond Flour Lemon Zucchini Loaf Cake

Almond Flour Lemon Zucchini Loaf Cake

By nourisheveryday.com
Serves 8

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Details
  • Servings:   8
  • Calories:   247
  • Protein:   10g
  •  
  • Fiber:   6g
  • Sugar:   4g
  • Carb Total:   14g
  •  
  • Trans Fat:   1g
  • Saturated:   7g
  • Fat Total:   19g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   breakfast, lunch, dinner
  • Dish:   desserts
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Cuisine
  • american
Comments
Ingredients
  • 1 3/4 cup almond flour (175 grams)
  • 1/3 cup coconut flour (42 grams)
  • 1/4 cup granulated stevia (I used Nativa)
  • 2 tsp baking powder
  • 1/4 tsp bicarb soda
  • 1/2 tsp ground turmeric
  • 1/4 tsp salt
  • 2-3 lemons
  • 1 med-large zucchini (160 grams)
  • 4 eggs
  • 2 tbsp coconut oil, melted
  • 2 tsp vanilla extract
  • 1 tbsp coconut oil, melted
  • 1-2 tsp honey (or liquid sweetener of choice)
  • 1 tbsp lemon juice (reserved from cake ingredients)
Instructions

Almond Flour Lemon Zucchini Loaf Cake serves 8 original recipe by nourisheveryday.com.

View original preparation instructions

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