Preheat oven to 350F and lightly grease your choice of the non-stick loaf pan or two mini-loaf pans (we used the latter).

In a medium-size bowl, combine the beaten eggs, maple syrup, olive oil, apple cider vinegar, vanilla extract and lemon zest.

In a large mixing bowl, add the almond flour, baking powder, cinnamon, and kosher salt. Mix thoroughly.

Then add the wet mixture into the dry mixture. Mix well until well incorporated and until no large lumps remain.

Once fully combined, fold in the whipped egg whites using the cut and fold technique. The batter should be thick but pourable.

Fold in carob chips and walnuts.

Pour batter into desired loaf pan size. Or if using mini-loaf pans, divide batter evenly between prepared mini-loaf pans and bake on a centre rack for 35-40 minutes. Or until a toothpick inserted in the middle comes out clean and the edges and surface appear golden brown. Please watch your oven because all ovens are different.

Let cool for 15 minutes in the loaf pans. To remove from pans, run a dull knife (careful not to scratch/damage the side of the pans) around the edge of the pans to loosen the loaf.

Store loaf in the refrigerator for 3-4 days.