Gluten-Free Lemon Loaf

RECIPE HACKING

This is a skill I've learned over the last 5-6 years to keep me living a fat loss lifestyle without feeling deprived. EVER. 

"Recipe hacking" means finding recipes for foods you love and modifying them to be more fat loss-friendly by reducing the carbs/sugar and increasing the protein and fiber. I use higher quality ingredients, prioritizing whole, natural, unprocessed foods whenever possible. 

Could I have ordered a slice of the Starbucks' Iced Lemon Pound Cake made from white flour and white sugar and vegetable oil and who-knows-what-else with its 68 grams of carbs (mostly from sugar)? Sure. Choosing to eat a dessert that isn't Paleo or gluten-free or whatever doesn't make you a bad person. It's just food.

This Gluten-Free Lemon Loaf has HALF the calories of the Starbucks' Iced Lemon Pound Cake. Check out how these two desserts stack up:

Starbucks' Iced Lemon Pound Cake:

470 calories, 20 g fat, 68 g carbs (1 g fiber, 42 g sugar), 6 g protein

 

Fat Loss Foodies' Gluten-Free Lemon Loaf:

185 calories, 11 g fat, 16.5 g carbs (4 g fiber, 10 g sugar), 6 g protein

This recipe may have fewer carbs and be healthier, but it still a dessert, and we believe desserts are best for special occasions! While we can make baked goods more fat loss-friendly, they are still no substitute for a diet consisting primarily of lean protein, vegetables, fruit, and some whole grains (in moderation, if you tolerate them well, etc.) But every fit girl needs some dessert in her life from time to time, right!? And yes, as you'll see below, I added icing to this recipe and it contains white sugar, but you can absolutely omit that if you choose. 


INGREDIENTS

6 eggs

1/4 c. coconut oil, melted

2 lemons, zested and juiced

scant 1 c. unsweetened almond milk

1/3 c. honey

1 tsp. lemon extract

2/3 c. coconut flour

1 tsp. baking soda

1/4 tsp. sea salt

FOR ICING (OPTIONAL)*:

4 Tbs. confectioner's sugar

1 Tbs. lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly grease a loaf pan with butter or cooking spray. 

2. Place the lemon juice into a glass measuring cup and add unsweetened almond milk until it equals 1 cup. It will start to curdle like buttermilk. 

3. In a large bowl, combine eggs, coconut oil, lemon-milk mixture, honey, and lemon extract. Whisk to combine. In a separate bowl, combine the dry ingredients: coconut flour, baking soda, and salt. Add dry ingredients to wet ingredients and stir until combined.

4. Pour batter into prepared loaf pan and bake for 40-45 minutes, or until center is set. Let cool and remove from pan onto a cooling rack. 

5. OPTIONAL - FOR ICING: In a small bowl, combine confectioners sugar with lemon juice and whisk vigorously. Spoon over cooled lemon loaf. Slice and serve.