Keto Lemon Poppy Seed Bread Loaf – Starbucks Style Recipe

ana resim

We made a Keto Lemon Bread Loaf recipe with Poppy Seed that is simply delicious. We’ve even created a sugar-free glaze to make it that little bit more special.

Everyone loves Starbucks and they’ve got some really delicious stuff. So we thought we’d take one of their tastiest delights and make a Keto version of the  Starbucks Lemon Poppyseed Bread.

It’s Gluten-Free, Low Carb and just and very tasty.

This Keto Lemon Poppy Seed Loaf recipe is sweet, zesty and very filling.

This recipe makes 12 serves. 1 serve is 1 slice and has 3g net carbs.

Keep the Keto Starbucks Lemon Poppy Seed Loaf covered in the fridge for up to 1 week or slice and freeze for up to 3 months.

Keto Lemon Bread With Poppy Seed Ingredients

  • 9.5 ounces (3 cups) of Almond Flour
  • ½ teaspoon of Baking Powder
  • ½ cup of Sukrin:1 Sweetener
  • 2 tablespoons of Poppy Seeds
  • 2 Lemons, zest only
  • 3 tablespoons of Lemon Juice
  • 3 tablespoons of Unsalted Butter, melted
  • 6 Eggs
  • Glaze:
  • 1/2 cup of Powdered Erythritol
  • 1 tablespoon of Lemon Juice
  • 1-2 tablespoons of Water

How to Make Keto Lemon Poppy Seed Bread Loaf

  1. Preheat oven to 175C/350F.
  2. In a large mixing bowl, add the almond flour, baking powder, sweetener and poppy seeds. Mix well.
  3. Add the lemon zest, lemon juice, and butter and mix well.
  4. Add the eggs and mix until all combined
  5. Pour the mixture into your lined 9×5 loaf tin.
  6. Bake in the oven for 45-50 minutes. The loaf is cooked when golden brown and springs back when touched.
  7. Leave to cool for 20 minutes.
  8. Glaze:
  9. Add the powdered sweetener and lemon juice to a small mixing bowl.
  10. Slowly add the water until the mixture has a pouring consistency.
  11. Drizzle over the cooled loaf, cut into 12 slices and enjoy!

Ingredients

Loaf

  • 9.5 ounces Almond Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 cup Sukrin:1 sweetener
  • 2 tablespoons Poppy Seeds
  • 2 Lemons zest only
  • 2 tablespoons Lemon Juice
  • 3 tablespoons Unsalted Butter melted
  • 6 large Eggs

Glaze

  • 1/2 cup Powdered Erythritol
  • 1 tablespoon Lemon Juice
  • 1-2 tablespoons Water

Instructions

Loaf

  • Preheat oven to 175C/350F.
  • In a large bowl, add the almond flour, baking powder, sweetener and poppy seeds. Mix well.
  • Add the lemon zest, lemon juice and butter and mix well.
  • Add the eggs and mix until all combined.
  • Pour the mixture into your lined 9×5 loaf tin.
  • Bake in the oven for 45-50 minutes. The loaf is cooked when golden brown and springs back when touched.
  • Leave to cool for 20 minutes.

Glaze

  • Add the powdered sweetener and lemon juice to a small mixing bowl.
  • Slowly add the water until the mixture has a pouring consistency.
  • Drizzle over the cooled loaf, cut into 12 slices and enjoy!

Nutrition

Serving: 1slice | Calories: 201kcal | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 41mg | Potassium: 67mg | Fiber: 3g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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