sliced loaf of healthy lemon poppy seed bread

Dairy-free Keto Lemon Poppy Seed Bread

This easy Keto Lemon Poppy Seed Bread is a delicious grain-free, sugar-free treat for any time of the day. You’ll love this dairy-free version of this low carb iced sweet bread. It’s ready in under 50 minutes. Pair with a cup of coffee or tea for a light, refreshing sweet treat.

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Best Lemon Poppy Seed Bread Recipe – Low Carb, Keto, Dairy-free, LCHF, Grain-free, Gluten-free, Sugar-free

I’m the kind of person that likes nothing more on the weekends than to start my Saturday or Sunday with a cup of coffee in one hand and something sweet in the other. Stop by my house during the weekend, and you’ll often find me in the kitchen whipping up a batch of Keto Cake Donuts or Double Chocolate Chip Zucchini Muffins.

But now that spring is popping up in the PNW, I find myself wanting to deviate from my normal routine of donuts and muffins. Lemon is one of my absolute favorite flavors–especially in baked goods. For some reason, I always find myself wanting lemon in March, so it was time to get into the kitchen to create a few more keto-friendly treats to add to my recipe collection.

This recipe is super straight-forward. I’ve included a few tips and tricks for you, but for the most part, you are combining ingredients and baking. Ice your lemon poppy seed bread with the lemon glaze component and voila! You’ve got a delicious, healthier version of Lemon Poppy Seed Bread for snacking, breakfast, or as a dessert.

If you are a fan of healthy lemon baked goods, I have plenty of ideas for you. Don’t miss my Citrus Almond Ricotta Cake if you need a special occasion dessert. This would be perfect for Easter! Or my Lemon Thyme Shortbread makes a wonderful quick treat. Inspired by my trip to England last year, those low carb, keto-friendly shortbread cookies are incredible! Thyme and lemon make the most amazing flavor combination!

side view of a slice of dairyfree low carb lemon poppy seed bread

How to Make Healthy Lemon Poppy Seed Bread

Ingredients

Preheat oven to 325 degrees. Liberally grease a bread loaf pan and set aside.

In a medium bowl, whisk together almond flour, whey protein, coconut flour, baking powder, and salt.

In a large bowl, beat the butter and erythritol with an electric mixer until light and fluffy, about 2-3 minutes. Add in zest and lemon juice, mix to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed. Beat in the almond milk and flour mixtures in two additions, alternating each, but ending with the almond milk.

Add batter to the prepared pan. Smooth out the top and ensure the batter is level. Bake for 40-50 minutes until the cake is firm to the touch and golden brown on top. Remove from the oven and let cool for 10 minutes before removing from the pan. Let bread cool completely before icing.

a slice of keto lemon poppy seed bread on a plate with a cup of coffee

Gluten-free Lemon Poppy Seed Bread Tips & Tricks

Don’t skip the whey protein. This lemon poppy seed bread is gluten-free and grain-free, which means it will need a little help in the texture department in order to create a bread-like look and feel. Bread requires a protein structure which using nut flours will not provide. By using whey protein powder, you are in essence replacing some of the protein structure that would be provided by gluten. I know it’s tempting to skip this ingredient, but it is essential to getting that dense texture found in a sweet loaf bread.

Not all sugar substitutes are created equal. I typically use Swerve of Sukrin for baking. These products are both erythritol based, however, they have drastically different amounts of cooling effect. If you are someone who is bothered by that, I highly recommend trying Sukrin, especially for the lemon icing portion of the recipe. Sukrin’s icing sugar has the least amount of a cooling effect (in my opinion), and works perfectly to create a smooth, spreadable icing for your gluten-free lemon tea bread. Swerve is great, don’t get me wrong, but Sukrin just works better in this particular recipe.

Icing Lemon Poppy Seed Almond Flour Bread

The lemon icing for this bread is very easy to make. Use an erythritol-based powdered sugar like Swerve or Sukrin and fresh lemon juice to create a smooth, spreadable glaze for your lemon bread. I’ve included the recipe for you below, but you can easily wing it too since using a different brand of sugar-substitute might require you to add a little more or less lemon juice to get the right consistency.

If you decide to go rogue, start with the icing sugar and add the lemon juice, stirring as you go, until you reach the desired consistency. You want icing that runs consistently off the spoon, not stiff. 

However, use my recipe as a general guide. Combine both ingredients into a small bowl, mix to combine into a runny icing for the cake. Spread the glaze on top of the cake, starting in the middle and pushing it out to the sides with the back of a spoon or a butter knife. Let the icing run down the sides of the cake, if you like the look of that effect. Allow the icing about 10 minutes to dry and set. Cut into slices and enjoy.

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Other Low Carb Keto Treat Recipes you’ll love

Dairy-free Keto Lemon Poppy Seed Bread
Yield: 10

Dairy-free Keto Lemon Poppy Seed Bread

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This easy Keto Lemon Poppy Seed Bread is a delicious grain-free, sugar-free treat for any time of the day. You’ll love this dairy-free version of this low carb iced sweet bread:  it’s ready in under 50 minutes.

Ingredients

  • 1 1/4 cup blanched, ground almond flour
  • 2 tbsp vanilla whey protein powder
  • 1/3 cup coconut flour
  • 1/2 tsp baking powder
  • pinch sea salt
  • 3 tbsp coconut oil, softened
  • 1/3 cup granular erythritol
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 2 tbsp poppy seeds

Lemon Icing

  • 3tbsp powdered erythritol
  • 1 tsp lemon juice

Instructions

Preheat oven to 325 degrees. Liberally grease a bread loaf pan and set aside.

In a medium bowl, whisk together almond flour, whey protein, coconut flour, baking powder, and salt.

In a large bowl, beat the butter and erythritol with an electric mixer until light and fluffy, about 2-3 minutes. Add in zest and lemon juice, mix to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed. Beat in the almond milk and flour mixtures in two additions, alternating each, but ending with the almond milk.

Add batter to the prepared pan. Smooth out the top and ensure the batter is level. Bake for 40-50 minutes until the cake is firm to the touch and golden brown on top. Remove from the oven and let cool for 10 minutes before removing from the pan. Let bread cool completely before icing.

To make the glaze: Combine icing sugar with lemon juice. Stir to combine. If the consistency is too thick, add more lemon juice. Spoon glaze over the bread and smooth it out evenly across the loaf and down the sides with a back of a spoon or butter knife.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 126Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 65mgCarbohydrates: 4gNet Carbohydrates: 1gFiber: 3gSugar: 1gProtein: 4g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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