Prep time: 
Cook time: 
Total time: 
Serves: 6-8 Servings
  • Loaf:
  • ⅓ cup coconut flour
  • ⅓ cup + 3 tablespoons almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 eggs + 4 egg whites
  • ⅓ cup pure maple syrup
  • ¼ cup extra virgin olive oil
  • 2 teaspoons madagascar bourbon vanilla
  • Zest and juice from 1 blood orange
  • Lemon Curd:
  • 2 lemons (zest + juice)
  • ⅓ cup organic cane sugar
  • 4 egg yolks
  • 3 tablespoons grass fed unsalted butter
  • A sprinkle of sea salt
  1. Prepare lemon curd overnight. Combine all lemon curd ingredients in a double boiler or metal bowl over a pot of simmering water. Whisk constantly until the mixture thickens and coats the whisk. Pour the lemon curd into a heat-proof storage bowl and cover with cling wrap, pressing down against the edges. Refrigerate overnight.
  2. Preheat oven to 350°F and line a 9x5 loaf pan with parchment paper, or grease/spray the pan with oil.
  3. In a large bowl, combine eggs, egg whites, maple syrup, olive oil, vanilla, blood orange and zest and whisk until smooth. Sift coconut flour, almond flour, baking soda and sea salt fold into the wet ingredients. Batter will be quite thin.
  4. Pour batter into the prepared loaf pan. Bake for 40-45 minutes, testing the batter with a toothpick. Cool for 10 minutes in the loaf pan, then gently turn out onto a wire rack until completely cooled. Top with lemon curd and serve.
Recipe by My Digital Kitchen at