Coconut Key Lime Bread

It feels weird that I'm baking something with lime in it in December. It feels even odder that I'd be baking at all. But the recipe randomizer doesn't care what season we're in. Sure I could have skipped it, but why not make it. Try something new. 

It looks like there are a lot of ingredients here, but I promise you it's an easy recipe.

Key #1 - get all your ingredients measured and ready. This really is a key for anyone baking or cooking. Makes the actual act of it easier. 

Also, turns out that you can substitute xanthum gum with a bunch of things. I swear I had xanthum gum (and I'll probably find it now that I don't need it) but I couldn't find it. So I substituted with cornstarch. Which, yes, technically makes this now as low carb as it could be, but a tsp isn't going to do much. It's just for binding. You can also use psyllium husk (and water) and chia seeds (and water).

Coconut Key Lime Bread
Recipe from LowCarbYum

Serves 12

• ½ c unsweetened shredded coconut plus additional for top
• ⅔ c almond flour
• ⅓ c coconut flour
• ½ tsp xanthan gum
• ½ tsp salt
• ½ c low carb sugar substitute
• 1 tsp baking powder
• 1 tsp dried lemon peel or lime peel
• ½ c butter melted
• 3 T coconut oil liquified
• 7 eggs
• 6 ounces sour cream or plain Greek yogurt
• 3 T Key lime juice
• 1 tsp vanilla extract
• Lime zest optional – add for stronger lime flavor

Powdered sugar substitute with lime juice to make glaze.

Preheat oven to 325°F. Grease or line a 9×5-inch loaf pan with parchment paper.

In medium bowl, mix together dried coconut, almond flour, coconut flour, xanthan gum, salt, sweetener, baking powder, and dried lemon or lime peel. Set aside.

With electric mixer in medium bowl, combine butter, coconut oil, eggs, sour cream, lime juice, and vanilla extract until well blended. Add dry ingredients and mix until uniform batter is formed.

Pour batter into a greased 9×5 inch loaf pan. Spread out with rubber spatula as needed.

Bake for 15 minutes. Sprinkle about a tablespoon of extra coconut on top if desired. Return to oven and bake an additional 55 to 60 minutes or until top is browned and toothpick inserted comes out dry.