Low-Carb Lemon Poppy Seed Loaf

This Low-Carb Lemon Poppy Seed Loaf is a zesty, moist, and delightful treat that will satisfy your sweet tooth without compromising your dietary goals. Perfect for those on a ketogenic diet, this loaf is rich in flavor with a tender crumb, thanks to the almond and coconut flour base. The poppy seeds add a delightful crunch, while the lemon zest ensures a burst of citrus in every bite. Enjoy this as a breakfast option, a mid-day snack, or as a dessert that pairs wonderfully with a cup of tea or coffee.

Course Breakfast, Desserts, Snacks

Cuisine Keto, Low-Carb

Keyword Gluten-Free Lemon Loaf, Keto Lemon Loaf, Keto Lemon Poppy Seed Bread, Low-Carb Lemon Cake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 215kcal

Equipment

9x5 inch loaf pan
Large mixing bowl
Whisk
Spatula
Measuring cups and spoons
Grater for lemon zest
Wire rack

Ingredients

2 cups Almond Flour (224g)
¼ cup Coconut Flour (30g)
¾ cup Erythritol (144g)
2 tsp Baking Powder (9.6g)
3 tbsp Poppy Seeds (27g)
¼ tsp Salt (1.5g)
4 Eggs large
½ cup Unsalted Butter (113g), melted
¼ cup Unsweetened Almond Milk (60ml)
¼ cup Fresh Lemon Juice (60ml)
Lemon Zest from 2 lemons
1 tsp Vanilla Extract (5ml)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or non-stick spray.
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, poppy seeds, and salt until well combined.
In a separate bowl, beat the eggs and then mix in the melted butter, unsweetened almond milk, fresh lemon juice, lemon zest, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

Ensure all ingredients are at room temperature before starting to ensure even mixing and a consistent batter.

For a dairy-free version, substitute the butter with coconut oil.

The erythritol can be replaced with another keto-friendly sweetener of your choice; however, this may affect the final carb count.

Nutrition