I love hosting friends and family for brunch in the spring. Fruits, flowers, and light spritzers provide a fresh escape from winter. My menus usually includes a salad, egg dish, and of course a crumbly muffin or cake.
This lemon collagen crumb loaf is perfect for spring breakfast, brunch, or even dessert. This only has a hint of lemon so feel free to add more lemon zest or even 1/8 tsp lemon extract if you like something extra tart. It also pairs perfectly with fresh berries - I liked the tartness of raspberries with the sweet cake.
1/2 cup Coconut Oil, softened
3/4 cup Granulated Sweetener
3 Eggs, at room temperature
4 tbs Lemon Juice
2 tbs Lemon Zest
1 tsp Vanilla Extract
1 1/2 cup Almond Flour
1/2 cup Coconut Flour
1/2 cup Collagen Powder
2 tsp Baking Powder
1/4 tsp Xantham Gum
1/8 tsp Sea Salt
1 cup Coconut Yogurt
Streusel Topping (optional)
3 tbs Coconut Oil, melted
3/4 cup Almond Flour
3 tbs Granulated Sweetener
1 tbs Lemon Zest
Preheat oven to 350 degrees. Coat a loaf pan with non stick spray.
Cream together the coconut oil and sweetener in a mixing bowl until smooth 3-4 minutes. Add eggs one at a time, then lemon juice, zest, and vanilla mixing well.
Combine the dry ingredients in a mediums bowl and whisk to combine. Add half of the dry ingredients to the wet ingredients and mix well.
Then, add the coconut yogurt followed by remaining dry ingredients.
Spoon batter into the prepared loaf pan.
Make the streusel topping by adding ingredients in a small bowl and stirring with a fork until crumbly. Drop pea size pieces onto top of batter in the loaf pan.
Bake for 50-55 minutes or until a toothpick in the center comes out clean. You may need to cover with foil if the top browns too quickly.
Remove from oven and allow to cool 20 minutes before removing from the pan.