Servings: 1 loaf
Coconut Flour Keto Lemon Poppy Seed Bread
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:
- 1/2 cup coconut butter
- 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 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.
- 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.
- 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.
- Allow bread to cool at least 20 minutes before adding the glaze, slicing and serving.
Nutrition
Serving: 1of 10, Calories: 212kcal, Carbohydrates: 4g, Protein: 4g, Fat: 20g, Fiber: 3g, Sugar: 1g