STATS:
- Cook time: 40 minutes
- Calories: 220 kcal
- Total time: 55 minutes
- Serving size: 1 slice
- Prep time: 15 mints.
- Cuisine: American
- Course: Dessert, Breakfast, Snack
Diet: Keto, Gluten-Free, Low Carb
Servings: 10
- Loaf pan
- Parchment paper
- Large bowl
- Whisk
- Spatula
- Toothpick
INGREDIENTS:
2 cups almond flour
Two tbsp. Fresh lemon juice
¼ cup Erythritol
2 tsp. baking powder
One tbsp. poppy seeds
Two lemon zest
Three large eggs
½ cup almond milk
1/3 cup butter or coconut oil
INSTRUCTION
- We have to set the oven temperature at 350°F.
- Then we have to Line the loaf pan with baking paper or we can also apply the butter or coconut oil in the pan.
- We can mix the baking powder, Erythritol, poppy seeds, almond flour, lemon zest, coconut flour, & baking powder in a big vessel
- Then we can grab separate vessel and include the egg and mix.
- Add the melted butter, lemon juice, almond milk, & vanilla extract to the egg and stir thoroughly till they get smooth.
- We can combine both ingredients and mix till we get a smooth consistency of the batter.
- Then we can fill the pan with the batter and even the top by using the spatula.
- We can bake the lemon poppy seed loaf for 35 to 40 minutes or till we get a clean toothpick.
- When the loaf gets baked we can cool down the loaf for 10 minutes in the pan and then we can transfer the loaf on the cooling rack to cool down properly.
- We can slice the loaf with a knife and serve it warm
TIPS:
- When the lemon poppy seed loaf gets properly cool down we can apply the simple lemon glaze on the top for the more flavor of lemon.
- We should not have to overbake the lemon poppy seed loaf to keep it moist.
- You have to use the fresh lemon juice and zest for the best flavor of this lemon poppy seed loaf
For the greatest citrus effect, use fresh lemon juice and zest.
NUTRITIONAL INFORMATION:
Fiber: 3g
Net Carbs: 2g
Total Carbs: 5g
Protein: 7g
Fat: 18g
Sodium: 180mg
Calcium: 80mg
Calories: 220 kcal
Iron: 1mg
Vitamin A: 250 IU
Potassium: 130mg
