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Keto Lemon Poppy Seed Bread (Dairy-Free)

Keto Lemon Poppy Seed Bread is moist, nice and zesty with that poppy flavor and texture from poppy seeds. This feel-good treat is reminiscent of your favorite coffee shop muffin or bread.

Keto Lemon Poppy Seed Bread (dairy-free, grain-free, sugar-free) - moist delicious, zesty bread recipe perfect for breakfast or snack

Lemon Poppy Seed…what a comfortable combination!

Lemon poppy seed muffins and bread have been a favorite of mine since childhood. The zest…the spunk…the pomp and circumstance…

The sweet without being too sweet..

Blasts of flavor without pretension..

It’s all just too great!

Because I know there tends to be a preference between coconut flour or almond flour with grain-free baking, I have included two recipes here – one using coconut flour and one using almond flour.

One slice of the coconut flour version is only 1 net carb, whereas one slice of the almond flour version has 8 net carbs. In this sense, the almond flour version is not keto (but is sugar-free), so choose which version according to your personal taste and/or health goals.

I will say, the almond flour version is my personal favorite!

Keto Lemon Poppy Seed Bread - grain-free, dairy-free, sugar-free bread recipe

The texture of coconut flour can be a bit of an acquired taste, as it is fairly dense and sometimes spongy. When the ingredient portions are just right, almond flour and tapioca flour together form a texture that is just like regular all-purpose flour.

Let’s dive into the details! Below, I’m explaining the function of each ingredient in the recipe. You can skip right to the recipes by scrolling to the bottom of this post if you’re experienced at grain-free or low-carb baking!

Keto Lemon Poppy Seed Bread Ingredients:

Coconut Oil: The moist maker! I use melted coconut oil as the oil/fat portion of the recipe, which does yield that buttery flavor and silky texture. If you can do dairy, use melted butter, as it will give you that iconic coffee shop/bakery flavor that will just bring a smile to your face. 🙂 You can also use avocado oil!

Eggs: Used to fluff up the bread into delicious decadence! The coconut flour version of this recipe calls for a whopping FIVE eggs. Yup, that’s not a typo! Coconut flour is its own beast and requires a great deal of eggs to make it light and fluffy, as it is ultra dense and absorbs liquid like no other flour (truly). Don’t make it a thing, just get crackin’! 

Almond flour is lighter and requires fewer eggs and liquid to fluff it up, so the almond flour version only requires 3 eggs.

Vanilla Extract: Adds nice warm flavor to the quick bread. If you don’t have it on hand, you can skip it, or replace it with almond extract for a little je ne sais quois.

Coconut Flour or Almond Flour: As mentioned earlier, I have included two recipes in this post – one using coconut flour (which is keto-friendly) and one using almond flour (which is low-carb, but may not be keto by some people’s needs).

Coconut flour makes the bread wildly fluffy yet moist and dense at the same time. It really is dreamy! Because coconut flour is very different from other flours, it isn’t easily replaceable in a 1:1 swap.

The almond flour version of this bread is magically moist and fluffy with a texture nearly indistinguishable from a baked good made with regular all-purpose flour! This version happens to be my preference between the two because of texture, but it does have a higher carb count so it would not be considered strictly keto by most. 

Sugar-Free Sweetener: In keeping this lemon poppy seed bread low-carb, we use sugar-free granulated sweetener to sweeten it up! My favorites are Swerve, Lakanto, and Truvia. I used Truvia in this particular recipe.

Baking Soda & Sea Salt: Baking soda leavens the bread and helps it all hold together in one clean, cohesive loaf. Sea salt enhances all of the flavors! Don’t skip them!

Lemon Juice & Lemon Zest: The zesty lemon flavor comes from two whole tablespoons of lemon zest and fresh lemon juice. While I don’t use lemon extract (I think it tastes ultra funky), you can add some if you’d like. Don’t be afraid to go heavy on the zest, as that is where the majority of the lemon flavor comes from.

Poppy Seeds: We can’t have lemon poppy seed bread without poppy seeds! These fun and frisky little seeds bring unmistakable flavor to a treat that is difficult to describe, along with fun texture!

Low-Carb Keto Lemon Poppy Seed Bread - sugar-free, dairy-free, grain-free and delicious breakfast or snack

How to Make Keto Lemon Poppy Seed Bread:

Whether you’re making the almond flour version or the coconut flour version of this recipe, you can either prepare the batter using your blender or in a mixing bowl. The coconut flour version yields a thicker batter, so it’s best to use a mixing bowl rather than the blender. For the almond flour version, a blender works great but either prep method works!

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

Beat the melted butter, eggs, and lemon juice together in a mixing bowl.

In a separate bowl, stir together the flour, sugar-free sweetener, baking soda and sea salt until well-combined

Stir the dry mixture into the bowl with the wet mixture and beat until well combined. Stir in the lemon zest and poppy seeds. The batter will become very thick and crumbly.

Transfer batter to the parchment-lined loaf pan and use your hands or a rubber spatula to pat the batter down into an even layer. 

Bake on the center rack of the preheated oven 50 to 55 minutes, until bread is golden-brown and tests clean when poked in the center with a toothpick.

Allow bread to cool at least 20 minutes before slicing and serving.

Keto Lemon Poppy Seed Bread - includes a coconut flour option and an almond flour option

Can I Make This Recipe Paleo?:

Yes, absolutely. You can replace the sugar-free sweetener with coconut sugar (or raw cane sugar). If you prefer using pure maple syrup, simply use ½ cup to ⅔ cup, depending on your desired sweetness, and reduce the coconut milk in the recipe by the amount of pure maple syrup you use.

So there you have it! Two versions of low-carb lemon poppy seed bread. Let me know which one you make!

Keto Lemon Poppy Seed Bread - low-carb, sugar-free, dairy-free lemon poppy seed bread that tastes like dessert! A healthier breakfast or snack

How to Store Lemon Poppy Seed Bread:

I simply cover the loaf pan in plastic wrap and keep it on the counter for up to 3 days. If the bread lasts past that timeframe, I transfer it to a zip lock bag and either refrigerate it or freeze it. The bread will last up to 7 days longer in the refrigerator or a few months in the freezer.

More Low-Carb Treat Recipes:

Now for the recipes! The keto coconut flour version is just below, and the almond flour version follows. Let me know which one you make!!

Keto Lemon Poppy Seed Bread - low-carb, sugar-free, dairy-free lemon poppy seed bread that tastes like dessert! A healthier breakfast or snack

Coconut Flour Keto Lemon Poppy Seed Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Zesty lemon and poppy seeds are a lovely combination in this moist, delicious, perfectly sweet bread! This low-carb lemon poppy seed bread is made with coconut flour.

Ingredients

  • 3/4 cup coconut oil or butter, melted
  • 5 eggs
  • 1 tsp vanilla extract or almond extract
  • ⅔ cup coconut flour
  • 1/2 cup sugar-free sweetener
  • 1 tsp baking soda or 1.5 tsp baking powder
  • ½ tsp sea salt
  • 1 Tbsp lemon zest (3 large lemons zested
  • 1 Tbsp lemon juice
  • 2 Tbsp poppy seeds

Glaze:

Instructions

  1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
  2. Beat the eggs, vanilla extract, melted butter, and lemon juice together in a mixing bowl. In a separate bowl, stir together the coconut flour, sugar-free sweetener, baking soda and sea salt until well-combined.
  3. Stir the dry mixture into the bowl with the wet mixture and beat until well combined. Stir in the lemon zest and poppy seeds. The batter will become very thick and crumbly.
  4. Transfer batter to the parchment-lined loaf pan and use your hands or a rubber spatula to pat the batter down into an even layer.
  5. Bake on the center rack of the preheated oven 50 to 55 minutes, until bread is golden-brown and tests clean when poked in the center with a toothpick.
  6. If making the glaze, heat the coconut butter in the microwave for 20 second intervals, stirring well between each interval, until melted and creamy. Stir in the sugar-free confectioners sugar.
  7. Allow bread to cool at least 20 minutes before adding the glaze, slicing and serving.
Nutrition Information
Yield 10 Serving Size 1 of 10
Amount Per Serving Calories 212Total Fat 20gCarbohydrates 4gNet Carbohydrates 1gFiber 3gSugar 1gProtein 4g
Keto Lemon Poppy Seed Bread - grain-free, dairy-free, sugar-free bread recipe

Low-Carb Almond Flour Lemon Poppy Seed Bread

Yield: 1 Loaf
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

If you follow a lower-carb diet but not necessarily keto and you prefer almond flour over coconut flour, you’ll LOVE the almond flour version of this Lemon Poppy Seed Bread!

Ingredients

Optional Glaze:

Instructions

  1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
  2. Beat the coconut oil, coconut milk, eggs, and lemon juice together in a mixing bowl.
  3. In a separate bowl, stir together the almond flour, sugar-free sweetener, baking powder, and sea salt until well-combined
  4. Stir the dry mixture into the bowl with the wet mixture and beat until well combined. Stir in the lemon zest and poppy seeds. The batter will become very thick and crumbly.
  5. Transfer batter to the parchment-lined loaf pan and smooth into an even layer. 
  6. Bake on the center rack of the preheated oven for 45 to 50 minutes, until bread is golden-brown and tests clean when poked in the center with a toothpick.
  7. If making the glaze, heat the coconut butter in the microwave for 20 second intervals, stirring well between each interval, until melted and creamy. Stir in the sugar-free confectioners sugar until dissolved.
  1. Allow bread to cool at least 20 minutes before glazing, slicing and serving.
Nutrition Information
Yield 10 Serving Size 1 of 10
Amount Per Serving Calories 290Total Fat 23gCarbohydrates 10gNet Carbohydrates 8gFiber 2gSugar 1gProtein 8g
 

Keto Lemon Poppy Seed Bread made dairy-free and sugar-free. Moist, fluffy, perfectly zesty and delicious!

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