Low-Carb Almond Flour Lemon Poppy Seed Bread
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!
Servings: 1 Loaf
Calories: 290kcal
Ingredients
- 1/2 cup coconut oil melted (or melted butter)
- 3/4 cup full fat canned coconut milk
- 3 tbsp fresh lemon juice
- 3 large eggs
- 1 tsp pure vanilla extract optional
- 3 cups Super Fine Almond Flour
- 1/2 cup sugar-free sweetener
- ½ cup tapioca flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp lemon zest about 2 large lemons
- 3 tbsp poppy seeds
Optional Glaze:
- 1/2 cup coconut butter coconut manna
- 1 Tbsp sugar-free confectioners sweetener optional
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Beat the coconut oil, coconut milk, eggs, and lemon juice together in a mixing bowl.
- In a separate bowl, stir together the almond flour, sugar-free sweetener, baking powder, 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 smooth into an even layer.
- 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.
- 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.
- Allow bread to cool at least 20 minutes before glazing, slicing and serving.
Nutrition
Serving: 1of 10 | Calories: 290kcal | Carbohydrates: 10g | Protein: 8g | Fat: 23g | Fiber: 2g | Sugar: 1g