Easy Vanilla Poppy Seed Bread Diabetic Changes Given
Indulge in the light and fluffy goodness of this Easy Vanilla Poppy Seed Bread, specially adapted with diabetic-friendly changes for a guilt-free treat. Brimming with wholesome ingredients like almond flour, coconut flour, and poppy seeds, this low-carb loaf is naturally sweetened with granulated erythritol, offering a delightful balance of sweetness without spiking your blood sugar. Infused with fragrant vanilla extract and enriched with creamy unsweetened almond milk, this bread delivers a moist texture that's perfect for breakfast, dessert, or an afternoon snack. Ready in just over an hour, this gluten-free recipe is easy to whip up and features a tender crumb with a nutty aroma, making it a versatile addition to any low-sugar or keto-inspired diet. Whether served as is or adorned with a light glaze, this bread is a delicious and health-conscious choice the whole family can enjoy!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 4 large Eggs
- 0.5 cups Unsweetened almond milk
- 1.5 teaspoons Vanilla extract
- 0.5 cups Granulated erythritol (sugar substitute)
- 0.25 cups Coconut oil (melted)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan lightly with coconut oil or line it with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and poppy seeds. Stir until evenly distributed.
In a separate bowl, whisk together the eggs, unsweetened almond milk, vanilla extract, granulated erythritol, and melted coconut oil until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until a thick batter forms. Avoid overmixing to keep the bread tender.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice into 10 equal pieces and serve. Store leftovers in an airtight container in the fridge for up to 5 days or freeze individual slices for longer storage.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 11.5 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1000 mg | 77% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
