Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
In another bowl, mix the eggs, lemon juice, melted coconut oil, and vanilla extract until combined.
Carefully combine the dry ingredients with the wet ingredients until just mixed.
Gently fold in the raspberries.
Pour the batter into the prepared loaf pan.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before slicing and serving.

Measure almond flour by spooning it into the cup to avoid a heavy loaf. Let the loaf cool fully before slicing for the best texture.