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!

How to Make Healthy Lemon Poppy Seed Bread

Ingredients

• Coconut oil
• Erythritol
• Lemon (zest and juice)
• Eggs
• Blanched, ground almond flour
• Vanilla whey protein powder
• Coconut flour
• Baking soda
• Unsweetened almond milk
• Poppy seeds
• Sea salt

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.

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.

Other Low Carb Keto Treat Recipes you’ll love

• Blueberry Muffins
• Blackberry Lemon Ricotta Scones
• Coffee Cake Muffins
• Cinnamon Walnut Banana Bread

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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