Lemon Poppy Seed Coconut Flour Keto Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 5 minutes
- Yield: 15 1x
Scale
Ingredients
3/4 cup coconut flour
1 tsp baking powder
pinch of salt
6 eggs
2/3 cup granulated Stevia or other granulated low carb sweetener
1/4 cup melted coconut oil
1 tsp vanilla extract
6 tbsp freshly squeezed lemon juice
grated zest of one lemon
2 tbsp poppy seeds
Instructions
- Preheat oven to 350°F.
- Line an 8×4 inch loaf pan with parchment paper. Set aside.
- In a bowl sift together the coconut flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment add the eggs and sweetener and beat on medium high speed until pale and fluffy.
- Add the coconut oil, vanilla extract, lemon juice and lemon zest and beat until well combined.
- Add in the coconut flour mixture and poppy seeds and beat until smooth.
- Let the batter sit for 5-10 minutes so it can thicken.
- Pour the batter into the prepared pan and smooth the top.
- Bake in preheated oven for 40-50 minutes or until a toothpick inserted into center comes out clean.
- Remove from oven and allow to cool completely before slicing.