A fabulous paleo and keto lemon poppy seed bread that is quick and easy to make, delicious and low carb, too! The coconut butter glaze on top is plenty creamy with fresh lemon inside and brightens up the loaf. This is a perfect keto dessert for the whole family.
Can I make this keto lemon poppy seed bread with a different glaze?
“What if I don’t like coconut? Can I make this bread with an alternative topping?”
Yes, sure- ABSOLUTELY. I’ve got you covered. I’ve got a couple of different options for you if you just aren’t into coconut.
First up is a dairy free & sugar free vanilla buttercream I used to top off my Keto Lemon Cake recipe. It takes very little time to whip up and freezes well, too.
You can also try this lemon poppy seed bread with the cashew topping I used in my Paleo Carrot Bread recipe. It’s completely dairy free but is not keto.
MORE LOW CARB DESSERT RECIPES LIKE THIS:
Dairy Free Keto Chocolate Cake
Low Carb Chocolate Chip Cookies
What kind of substitutions can I make in this keto lemon poppy seed bread?
Here is what I recommend… try to stick to the original recipe as much as possible. I know for sure you can use erythritol (Lakanto is my favorite!), Swerve or xylitol.
*If you do end up using xylitol, make sure to be careful if you have a dog (or cat) around the house, as it is highly toxic to those little friends!*
I have not tested this recipe, nor do I ever really work with stevia, so I cannot speak to how that would work out.
It is very important that you stick to using a super fine almond flour, and my recommended tried and true, go-to brands are both: Bob’s Red Mill and Wellbee’s.
How to make coconut butter glaze
The glaze is so quick and easy to whip up, I highly recommend not skipping this part of the recipe. What you will need to do to make sure it turns out perfect are just a few simple things:
Process the sweetener you are using (Lakanto, Swerve or xylitol) through a dry coffee grinder for a few seconds until it turns into a powder. They also sell confectioners versions of these products if you don’t have access to a grinder.
Using a double boiler method or in a glass bowl in the microwave, melt the coconut butter over low heat until smooth and creamy throughout. Remove from heat.
Slowly whisk in the sweetener until no clumps remain. At this point, the glaze will be quite thick. Add in the non-dairy milk (I used unsweetened almond) about 1 tablespoon at a time until it has reached your desired consistency.
I prefer my glaze to be in between thin and thick. I ended up using equal amounts of coconut butter and milk, and it was perfect!
Stir in the lemon juice and vanilla extract. Taste for any adjustments and voila!
Does this taste like a real deal lemon poppy seed bread?
Hell to the yes! It actually reminds me of the lemon loaf Starbucks carries.
However, you get to enjoy a slice of this loaf without all of the achy pains and sugar crashes that come alongside eating the bread from Starbucks.
Sounds like a win, huh?
I highly recommend using fresh squeezed lemon juice in this recipe, as the jarred lemon juice will give off an unpleasant aftertaste sometimes.
We have a huge and bountiful lemon tree in our yard that I had the privilege of picking lemons from for this deliciousness.
Can I turn keto lemon poppy seed bread into muffins?
I’m sure you can, but I haven’t yet tested the recipe this way. You know what though?
Gnom-Gnom has a fabulous recipe for keto lemon poppy seed muffins that I’ve tried, and they are freaking fantastic.
I’d recommend trying that recipe out instead if you really want to opt in for muffins.
If you *are* going to make this bread though, I think a slice (or two) would be absolutely heavenly toasted in the oven with a lather of grass-fed butter on top.
I may have to try that for breakfast tomorrow morning, mm hmm!
Well, I think it’s time to get to it in the kitchen. This keto lemon poppy seed bread seems to freeze well, so I may whip up a few more batches to throw into the freezer for later on.
Be sure to slice before freezing, and it will keep for up to 3 months.
You can also keep it in an airtight container in the refrigerator for up to five days.
Enjoy it!
Paleo & Keto Lemon Poppy Seed Bread (Gluten Free, Low Carb)
Ingredients
Lemon Poppy Seed Bread
- 2 1/2 cups almond flour see notes
- 1 teaspoon baking powder
- 1/2 cup erythritol see notes
- 2 tablespoons poppy seeds
- 1/4 teaspoon kosher salt
- 1/2 cup cashew butter
- 6 eggs at room temperature
- 2 lemons zested
- 2 1/2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/4 cup ghee melted, see notes
- 1/4 cup filtered water at room temperature
Coconut Butter Glaze
- 1/4 cup coconut butter
- 2 tablespoons erythritol see notes
- 1/4 cup unsweetened almond milk at room temperature
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
Lemon Poppy Seed Bread
- Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a 9x5" loaf pan with parchment paper and set aside.
- In a large bowl, sift together all of the dry ingredients. Set aside.
- In another large bowl, whisk together all of the wet ingredients (except water) until creamy and no large clumps remain.
- Slowly whisk in the dry ingredients into the wet, about 1 cup at a time. Stir well until batter is smooth and thick. Begin to add water, about 1 tablespoon at a time, folding it into the batter with a spatula. You want the end result to be a thick but pourable batter. I added about 1/4 cup total.
- Transfer to parchment lined loaf pan and tap on the counter several times to release air bubbles. Smooth over the top with an offset spatula. Bake at 350 degrees Fahrenheit for 38-45 minutes until golden brown around the edges and the top layer slowly springs back at you when gently pressed on with your finger. Remove from the oven and let cool for 30 minutes before transferring to a wire rack to cool completely. While it is cooling, prepare the coconut butter glaze.
Coconut Butter Glaze
- Using a double boiler method or in a small glass bowl in the microwave, gently melt the coconut butter until smooth throughout.
- Remove from heat and stir in sweetener. The mixture will be quite thick at this point and that's okay. Slowly pour in about 1 tablespoon of almond milk at a time. Watch the consistency closely. You will want it to be between thin and thick. I found that having equal amounts coconut butter and almond milk was perfect.
- Stir in lemon juice and vanilla. Taste for adjustments and spoon or drizzle on top of the cooled down loaf. Enjoy!
Recipe Notes
Be sure to use a super fine almond flour like Bob's Red Mill or Wellbee's for a moist crumb!
Before using erythritol, xylitol, Lakanto or Swerve in the frosting, be sure to run it through a dry spice grinder for a few seconds or blender to turn it into a powder consistency.
Feel free to use ghee or grass-fed butter in this recipe. You could try using coconut oil but it may not rise as much!
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Do you know how many carbs are in this?
Hi! I do not, but you can plug in everything to My Fitness Pal! 🙂