Low Carb Poppy Seed Bread
Indulge in the delightful flavors of this Low Carb Poppy Seed Bread—perfectly moist, subtly sweet, and bursting with vibrant lemon zest and crunchy poppy seeds. Made with wholesome almond and coconut flours, this keto-friendly recipe is free from refined sugars and gluten, making it ideal for health-conscious bakers. Enhanced with xanthan gum for a tender, bakery-quality crumb, this bread is easy to whip up in under an hour and features a seamless blend of simple, nutrient-rich ingredients like unsweetened almond milk and erythritol. Whether served as a light breakfast, an afternoon snack, or toasted with your favorite spread, this wholesome bread is a balanced, flavorful treat that fits seamlessly into low-carb lifestyles. Don't miss out on its bright taste and versatility—your new go-to recipe for guilt-free indulgence!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Xanthan gum
- 5 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Melted butter or coconut oil
- 1 teaspoon Vanilla extract
- 0.5 cup Granular erythritol or sweetener of choice
- 2 tablespoons Poppy seeds
- 1 tablespoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it lightly.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, and xanthan gum. Mix well to ensure there are no lumps.
In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until well combined.
Add the sweetener to the wet ingredients and stir until fully dissolved.
Slowly combine the wet ingredients with the dry ingredients, stirring gently until just integrated.
Fold in the poppy seeds and lemon zest, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve the poppy seed bread as is or toasted with a spread of your choice.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 196.1 g | 71% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 11.6 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1055 mg | 81% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 747 mg | 16% | |
*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.
