Low Carb Lemon Poppy Seed Bread
Healthy Low Carb Lemon Poppy Seed Bread made gluten free, with a boost of protein and sweetened with honey is a delicious, healthier snack! It's made easy in one bowl and Paleo friendly!
Servings: 10 slices
Calories: 277kcal
Ingredients
- 1 3/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 2 tbsp Poppy Seeds
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Unsweetened Almond Milk
- 1/4 cup Honey
- 2 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 2 Whole Eggs
- 2 Egg Whites
For the Drizzle
- 2-3 tbsp Lemon Juice
- 1-2 tbsp Powdered Sugar
Instructions
- Preheat the oven 350 F. Line with parchment paper or grease an 8-inch by 4-inch loaf pan and set aside for later.
- In a large bowl whisk together the almond flour, coconut flour, baking powder, salt, and poppy seeds until combined.
- Stir in the eggs and egg whites until combined. Mix in the oil, honey, almond milk, lemon juice, and zest and mix well until no lumps remain and thick batter forms.
- Pour the batter into the lined/grease loaf tin. Place in the middle of your preheated oven and bake for 45-50 minutes or until a knife inserted in the center comes out clean.
- In a small bowl, whisk together the ingredients for the drizzle. If the drizzle is too thick, add more lemon juice until you achieve the desired thickness. When the loaf has cooled fully, remove it from the pan and transfer to a wire baking rack. Place the drizzle over the top and let it set for 10 minutes before slicing and enjoying.
- Keep the bread in the refrigerator up to 5 days.
Video
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Nutrition
Serving: 1slice | Calories: 277kcal | Carbohydrates: 15g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 163mg | Potassium: 127mg | Fiber: 4g | Sugar: 9g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg