• 7 large eggs
• 2 sticks butter
• 1 cup, overflowing sour cream
• 3 cups almond flour
• 3/4 cup coconut flour
• 3/4 cup granulated Splenda
• 1 tbsp lemon peel
• 2 tbsp lemon juice
• 1 tsp lemon extract

1. Preheat oven to 350F. Grease two normal loaf pans, or one really big one.
2. In a mixer bowl, combine wet ingredients. Work your way up to med-high speed.
3. At full stop, add dry ingredients. Combine at low speed until thoroughly mixed.
4. Divide wet batter into loaf pans; bake about 50 minutes until knife blade comes out clean. Let rest at least 30 minutes.

Consider blueberries, cherries, candied citrus peel.