This is one of my very favorite things to have around. It’s great as a breakfast, it’s great as a snack, it’s great as a dessert! Warm or cold, butter or no butter, it really doesn’t matter….it’s that good! Whenever I’ve been asked “What can you have on keto?” by skeptics, I’ll whip this up and serve them a slice hot out the oven, and I just sit back and let the food speak for itself. Let’s get into the recipe so you too can enjoy this awesome treat!
Ingredients:
- 1/2 cup coconut flour
- 1 stick of salted or unsalted butter
- 2-3 Tbsp poppyseeds
- 2/3 cup monkfruit sweetener
- 6 eggs
- 1 Tbsp vanilla extract
- 1 Tbsp almond extract
- 1.5 tsp baking powder
- 1 Tbsp lemon juice (or 1/2 squeezed lemon)
- 2 Tbsp heavy cream
- 1/2 tsp salt (only add if you used unsalted butter)
- Sliced almonds for topping (bakers choice)
Instructions:
Start pre-heating your oven to 350 degrees.
In a large mixing bowl, add all the dry ingredients and stir together. Coconut flour, monkfruit sweetener, poppyseeds, baking powder, and salt (if unsalted butter is being used).
Melt the butter in a pan, and add into the bowl along with the other wet ingredients. Eggs, lemon juice, heavy cream, almond extract, and vanilla extract. Mix everything together.
Grease a loaf pan (9″x 5″) with butter or a non stick spray. Add mix and spread evenly. Add sliced almonds on top for desired taste.
Place in oven for 50 – 60 minutes. I usually check around the 50 minute mark and gauge from there. When done, let cool for at least 5 minutes before removing from pan and slicing this loaf of awesomeness!!!
Keep refrigerated. Freeze if you will not be eating in less than 10 days.
Enjoy!
*Credit to Keto Daily for this great recipe*