Lemon Poppy Seed Bread

    Preparation time: 10 minutes

    Cooking time: 35 minutes

    Total time: 45 minutes

    Servings: 6

    Nutritional Info (Per Serving):

    215 Cal | 18 g Fat | 9.3 g Protein | 6.5 g Carb | 3.2 g Fiber | 3.3 g Net Carb


    1 ½ cups / 190 grams almond flour

    1 lemon, zested

    ¼ cup / 60 grams swerve sweetener

    ¼ teaspoon baking powder

    1 tablespoon poppy seeds

    1 ½ tablespoon lemon juice

    3 pasteurized eggs, at room temperature

    1 ½ tablespoon grass-fed butter, unsalted, melted Directions:

    1. Switch on the oven, then set it to 350°F / 175°C and let it preheat.
    2. Meanwhile, take a large mixing bowl, place flour in it, add poppy seeds, baking powder and sweetener in it and then stir until just mixed.
    3. Add butter, lemon juice and zest, beat by using an immersion blender until mixed and then beat in eggs until smooth.
    4. Gradually add flour in the egg mixture and then stir until incorporated.
    5. Take a 9-by-5 inch / 22.5-by-12.5 cm nonstick loaf pan, grease it with avocado oil, spoon in prepared batter, and then smooth the top by using a spatula.
    6. Place the loaf pan into the oven and then bake it for 25 to 35 minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.
    7. When done, remove the pan from the oven, let the bread cool in the pan for 10 minutes, then lift it out and cool the bread completely on a wire rack for 30 minutes or until ready to serve.
    8. When ready to eat, cut bread into six slices and then serve.