Step 1

Preheat oven to 350°F. Cut a length of parchment paper long enough to line the bottom of a loaf pan with extra hanging over the sides. The batter will stick to the pan if you don't line it, even if you oil the pan.

Step 2

You MUST sift the blanched, superfine almond flour. If you just scoop it from the bag, the almond flour will be packed, you may have more flour than needed, and the loaf will be dry and heavy. Sift, then use a spoon to lightly overfill a measuring cup, then level the top with a knife.

Step 3

In a large bowl, combine the almond flour, Lacanto Monkfruit or other sweetener, baking powder and salt. Add the lemon zest, finely diced strawberries and gently stir to coat. Adding them to the dry ingredients helps to prevent them from sinking to the bottom of the loaf when baking.

Step 4

In a smaller bowl, whisk the melted coconut oil or butter, almond milk, eggs and lemon juice. Add the wet ingredients to the dry ingredients and gently stir until completely blended.

Step 5

Spoon the batter into the loaf pan. Bake for 55 - 65 minutes or until a toothpick inserted comes out clean.  Baking time will depend on the accuracy of your oven temperature and whether or not you use a metal or glass baking pan. Let cool in pan for 20 minutes, remove by lifting the overhanging pieces of parchment paper. Allow to cool completely on a wire rack.

Step 6

Once the loaf is completely cool, drizzle with lemon glaze, let it set in the refrigerator, then slice and enjoy. This loaf will stay fresh on the counter for a day or two, but it is best kept in the refrigerator for longer storage.