Food

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.

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

Let’s dive right into the details. I’m discussing the coconut flour version first, followed by the almond flour version.

Keto Lemon Poppy Seed Bread Ingredients:

Butter: The moist maker! I use melted butter as the oil/fat portion of the recipe, which does yield that buttery flavor and silky texture. If you can’t do dairy, no worries! Replace it with melted (and cooled) coconut oil or avocado oil to make the bread dairy-free.

Eggs: Used to fluff up the bread into delicious decadence! This recipe calls for a lot of eggs (5) because we’re using coconut flour as the base. 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’! 

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: Coconut flour is the base of the lemon poppy seed bread and 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. If you want the almond flour version, simply scroll down – it is a very different recipe!

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:

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 coconut 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.

Almond Flour Lemon Poppy Seed Bread:

For the coconut flour version, scroll past this, the rest of the way down until you hit the recipe card below 🙂

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 recipe. I have the ingredients and instructions listed out below.

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
  • 2 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

*Various brands of almond have different absorbencies. If you notice the batter is very thin, add more almond flour until it becomes thicker. You may need up to 3 cups of almond flour depending on which brand you use.

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.

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 liquid 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

More Low-Carb Treat Recipes:

Ingredients

  • 1.5 sticks (12 Tbsp) 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:

  • 1/2 cup coconut butter
  • 1 Tbsp sugar-free confectioners sweetener, optional

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.

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

Source
Keto Lemon Poppy Seed Bread (Dairy-Free) is written by Julia for www.theroastedroot.net

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