October 6, 2017

low carb lemon poppyseed quick bread

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low carb lemon poppyseed quick bread

let me start by saying that this is the best lemon poppyseed quick bread. not just the best low carb lemon poppyseed quick bread, it is the best lemon poppyseed quick bread. ever. forget about that loaf from your favorite coffee spot. 

low carb lemon poppyseed quick bread

i know it’s october and everywhere you look it’s pumpkin, pumpkin, pumpkin. i love pumpkin as much as the next guy, but this recipe from The Everyday Ketogenic Kitchen from carolyn ketchum is one not to be missed. truthfully, as soon as the book arrived last week i had planned on making the apple cider doughnut bites. then, i thought about trying the maple bacon pancake muffins, you know how i love my pancakes and waffles especially with bacon in them. but then i saw this bread. lemon popyseed is a favorite in this house, plus this is such an easy recipe; i had my bread ready for the oven in about 10 minutes. that is my kind of recipe.

low carb lemon poppyseed quick bread

carloyn is the low carb/keto guru if you ask me. her recipes, both on the blog and in this book, are as creative as they are delicious. even for those not following a low carb diet, this lemon poppyseed quick bread is a must bake.

low carb lemon poppyseed quick bread

Print Recipe

low carb lemon poppyseed quick bread

Prep Time: 10 minutes plus cooing time

Cook Time: 50-60 minutes

Ingredients:

  • 3 cups almond flour
  • 1/2 cup granulated erythritol sweetener
  • 1/3 cup unflavored whey protein powder
  • 3 Tbsp poppyseeds
  • 1 Tbsp grated lemon zest
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup unsweetened almond milk
  • 1/2 cup butter (1 stick) melted and cooled
  • 3 large eggs
  • 1/2 tsp lemon extract
  • for the glaze –
  • 3 Tbsp powdered erythritol sweetener
  • 1 1/2 – 2 Tbsp lemon juice
    

Directions:

  • preheat oven to 325 degrees
  • generously grease a 9 x 5 loaf pan
  • in a large bowl whisk together the almond flour, sweetener, protein powder, popppyseeds, zest, baking powder, and salt. break up any lumps
  • stir in the milk, melted butter, eggs, and extract stir until well combined
  • pour into the prepared pan and smooth the top
  • bake 50-60 minutes, until the bread is golden brown and firm. a pick inserted in the center should come out clean
  • cool in pan 20 minutes, and then finish cooling on a wire rack
  • to make the glaze whisk the powdered sweetener and lemon juice until smooth
  • drizzle over a cooled loaf
  • store at room temperature for up to 3 days or in the fridge for up to a week
  
recipe from The Everyday Ketogenic Kitchen

low carb lemon poppyseed quick bread

the everyday ketogenic kitchen includes over 150 recipes, each with easy to follow instructions and gorgeous photos. you’ll find swaps and substitutions, tips for following a keto lifestyle, and carolyn also added a section on setting up your low carb/keto pantry.

low carb lemon poppyseed quick bread

hopefully the apple cider doughnut bites will happen in my kitchen this weekend, but for now i am happily snacking on this low carb lemon poppyseed quick bread.

low carb lemon poppyseed quick bread

enjoy!

 

 

baking, bread
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