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overhead shot of keto lemon poppy seed bread with coconut butter glaze drizzled on top and sliced almonds
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Paleo & Keto Lemon Poppy Seed Bread (Gluten Free, Low Carb)

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.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 294kcal

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!

Notes

Be sure to use a super fine almond flour like Bob's Red Mill or Wellbee's for a moist crumb!
Before using erythritolxylitolLakanto 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!

Nutrition

Calories: 294kcal | Carbohydrates: 12g | Protein: 10g | Fat: 25g | Fiber: 4g | Sugar: 2g