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! Low Carb + Gluten Free + Paleo + Low Calorie
Traditional lemon poppy seed breads are made high in oil, sugar and refined flour. They’re also higher in calories and they’re not nutritionally balanced. This makes them easier to over desire and overeat.
Trust me when I say this low carb lemon poppy seed bread tastes just as indulgent as the loaf you eye up at Starbucks, but this version is more nutritious, lower in carbs and more calorie conscious!
WHAT MAKES THIS LEMON POPPY SEED BREAD HEALTHY AND BETTER FOR YOU?
Traditional lemon poppy seed breads are made with extra oil, butter and refined flours and refined sugars with a much higher content of sugar. I gave this goodie a makeover with simple ingredient swaps to make it the BEST Low Carb Poppy Seed Bread ever!
- Low Carb – Carbs are not bad, however, it’s important to be conscious of the type of carbs you eat along with how much you eat. Baked goods high in fat and high in carbs are easy for you to over consume. This recipe has just 15 grams of carbs per serving and is better balanced nutritionally overall!
- Gluten Free – This bread is naturally gluten free thanks to the combo of almond flour and coconut flour.
- Dairy Free – This recipe is 100% dairy free. You can swap dairy milk if you want. See the section below on substitutions.
- Healthy Fats – The almond flour, olive oil and coconut flour are good sources of healthy fats. Healthy fats keep you fuller longer than baked goods made with white or whole wheat flours.
- Higher Fiber – There’s 4 grams of fiber per serving! Fiber is so important for health and weight management. I talk about the importance of fiber in this free class.
- Higher Protein – The egg whites, almond flour and coconut flour give this lemon poppy seed bread a boost of protein!
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.
