Keto Poppy Seed Bread
Indulge your cravings for a moist, flavorful loaf with this Keto Poppy Seed Bread—a low-carb twist on a classic favorite! Made with almond flour, granulated erythritol, and a hint of lemon zest, this gluten-free bread is perfectly sweetened without the sugar, making it ideal for keto or low-carb lifestyles. The batter comes together effortlessly with a blend of pantry staples like eggs, unsweetened almond milk, and vanilla extract, while poppy seeds add a delightful crunch and nutty flavor to every bite. With just 15 minutes of prep and a bake time of 45 minutes, you’ll have a delicious, tender loaf ready to satisfy your snack or breakfast cravings. Serve it plain, with a dollop of cream cheese, or alongside your favorite keto jam for a treat that’s both wholesome and indulgent! Perfect for meal prep, this keto bread stays fresh for days and is guaranteed to become a go-to recipe.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Granulated erythritol
- 1 tablespoon Baking powder
- 2 tablespoons Poppy seeds
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.25 cup Unsalted butter
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper for easier removal.
In a large mixing bowl, combine the almond flour, granulated erythritol, baking powder, poppy seeds, and salt. Stir the dry ingredients until well blended.
In a separate medium bowl, whisk together the eggs, melted unsalted butter, unsweetened almond milk, vanilla extract, and lemon zest until smooth and combined.
Pour the wet ingredients into the dry ingredients, and stir until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
Place the loaf pan in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the poppy seed bread to cool in the pan for 10 minutes, then use a knife to gently loosen the edges before turning it out onto a wire rack to cool completely.
Slice the bread and serve, or store it in an airtight container for up to 5 days.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 8.8 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1014 mg | 78% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 480 mg | 10% | |
*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.
