Our Favourite Protein Lemon Loaf

Ingredients:

• 2 cups Almond flour
• 1/4 cup & 3 Tbsp LEANFIT SPORT WHEY ISOLATE™ – Vanilla
• 2 Tbsp Baking powder
• 1 Tsp Salt
• 1/2 cup Xylitol or low-carb sweetener (quantities may vary depending on what you use)
• 3 Tbsp Poppy seeds
• 4 medium sized Lemons, rind & juice
• 1 Tbsp Vanilla extract
• 1/2 cup Butter or Coconut oil, melted
• 4 Eggs

Instructions:

1. Mix all dry ingredients together then combine with wet ingredients (except for the eggs).
2. Add the eggs in one at a time. Don’t over beat the mixture.
3. Line the 5 or 6L slow cooker with parchment paper.
4. Pour the batter into the slow cooker.
5. Cook on low heat for 2.5-3h.
6. Let the cake cool prior to cutting it. Squares work great for snacks!

 Recipe Creator:

JessPaige LCHF founder, Jessica Matschek, launched her blog in 2014 with the intention of educating the masses about all things concerning low-carbohydrate diets. Jessica holds a Bachelor’s degree in Food Sciences and Nutrition from McGill and is currently pursuing her Canadian Society of Exercise Physiology Certified Personal Trainer (CSEP-CPT) certification.

See more low-carb recipes on Jess’s website and Instagram account.