Lemon poppy seed sends me straight back to my childhood memories of warm cookies baking in the oven. Now that I’m older and hopefully a little wiser, I know better than to stuff my face with cookie for breakfast. The compromise? Lemon poppy seed coconut flour keto bread every chance I get. At least this time, it’s healthy and full of nutrients, not to mention my kids love it just as much. I’m glad I never bothered introducing the sugar-laden version to them.
Lemon + Poppy Seeds = The BEST Combination for Bread
If you’ve never had lemon poppy seed before, you’re in for a treat. The fresh lemon cuts through and leaves a taste of summer in your mouth right before your teeth crunch on a poppy seed or two lost in the fluffiness of the bread.
If you caught my previous low-carb bread recipes, you know I like using coconut flour for my breads because it’s low in net carbs and high in fiber, so it doesn’t have the same effect on your blood sugar as say, regular white bread which has a glycemic index of nearly 100. In fact, it’s so good for you, it can even help with weight management and weight loss. Add the other healthy ingredients such as coconut oil, stevia, lemon juice, vanilla extract and poppy seeds into the mix, and you have one nutrient-dense bread that tastes more like a dessert than anything else. Coconut oil contains medium-chain triglycerides (MCTs) that are easily metabolized by the body and not easily stored as fat, so even if you eat a good amount of this, you’re still in the clear.
On with the recipe! First, you’ll want to preheat your oven and prepare your loaf pan. Next, sift together your dry ingredients—the coconut flour, baking powder and salt. Set that aside then in a stand mixer, whisk your eggs and sweetener with the whisk attachment until it’s fluffy. The eggs will add some protein to your keto bread, while the stevia will add sweetness to it without the excess carbs. I only use stevia drops, stevia powder or granulated stevia when I bake because it’s low glycemic and all natural, which makes it perfect for low-carb or keto baking.
Once the eggs and sweetener are fluffy, add in your coconut oil, lemon juice, vanilla extract and lemon zest. Whip everything together until it’s well combined. Lastly, add in your coconut flour mixture and poppy seeds. You’ll want to let the batter sit for 5-10 minutes to allow the coconut flour to work its magic and thicken a bit before you pour it into your loaf pan and bake for 40-50 minutes. To see if it’s done, poke a toothpick into the center and see if it comes out clean.
h3>More Low Carb Keto Bread Recipes:
Chewy and Fluffy Keto Cloud Bread (Love this!)
The Most Addictive Garlic Keto Cheesy Bread Ever
7-Ingredient Keto Cashew Bread
Life-changing Almond Flour Bread Recipe (Keto-Friendly)
The Best 90 Second Keto Bread in a Mug
Lemon Poppy Seed Coconut Flour Keto Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 5 minutes
- Yield: 15 1x
3/4 cup coconut flour
1 tsp baking powder
pinch of salt
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
- 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.