If you love the bright, fresh taste of lemon and the light grinding of poppy seeds in a soft, damp loaf, this is Keto lemon poppy bread Will be about to become your favorite deletion. It is perfect for breakfast, a lunch snack or even a dessert. The best thing about it? It is low in carbohydrates, sugar -free and light.
Many keto bakes become dry or too joking, but this one? It is soft, fluffy and full of lemon bag with exactly the right texture. If you have missed traditional lemon poppy seed bread on your keto diet, this will come to the point.
Let’s bake!
Why this keto -lemon -poppy seed bread works so well
Traditional lemon wage bread with lemon poppy is made of wheat flour and sugar, in which both are carbohydrates. This version takes it out of Almond flour and a sweetener with low -carbohydrates carbohydratesdo it Keto-friendly Throughout the taste and the texture of the original.
Here is why this recipe is a winner:
- Damp and soft – The combination of almond flour, eggs and butter prevents it from drying it out.
- Bright and citrian – Fresh lemon juice and shell bring a strong lemon taste.
- Exactly the right sweetness -A keto-friendly sweetener like erythritus makes it sweet without carbohydrates.
- Light crunch – The poppy seeds add a small bite, which makes each pane something special.
- Easy to make – a bowl, simple ingredients and no complicated steps.
Ingredients will need
Dry ingredients
- 2 cups of almond flour – This gives the bread a bright but slightly nutty texture.
- 1/3 cup of granules keto -sweet – Erythritus, monk fruits or allulosers all work great.
- 1 tablespoon of poppy seeds – Add this classic crunch.
- 1 1/2 tsp baking powder – helps the bread to rise properly.
- 1/4 teaspoon salt – improves all flavors.
Wet ingredients
- 3 big eggs – These help to tie the dough and give structure.
- 1/3 cup of unsalted butter, melted – Add wealth and moisture.
- 1/4 cup of fresh lemon juice – Bring a bright, spicy kick.
- 2 TL lemon peel – pack even more lemon taste.
- 1/2 TL vanilla extract – The autumn of the lemon is balanced.
- 1/3 cup of unsweetened almond milk – helps the dough to stay smooth.
Lemon glaze (optional, but worth it!)
- 1/2 cup of keto -sweet powder powder
- 2 tablespoons of fresh lemon juice
- 1/2 teaspoon lemon peel
Step-by-step instructions
1. Prepare your ingredients and your oven
Heat your oven before 550 ° f (175 ° C) and fat a 9 × 5 inches Line the LAIB pan with butter or parchment paper. This helps the bread slightly after baking.
2. Mix the dry ingredients
In A Large mixing bowlWhisk the almond flour, the sweetener, poppy seeds, baking powder and salt. Make sure everything is well combined. This prevents flour or sweetener from dough.
3. Mix the wet ingredients
In another Middle shellWhisk the eggs until you are slightly frothy. Add the melted butter, lemon juice, lemon peel, vanilla extract and almond milk. Stir smooth.
4. Combine everything
Slowly pour the wet ingredients into the dry ingredients and carefully stir it with a spatula or a wooden spoon. Mix up to straight combined. Do not oversizeOr the bread can become close instead of soft.
5. Bake the bread
Pour the dough into the greased loib pan and smooth the top with a spatula. Bake in the preheated oven 40-45 minutesOr until a toothpick introduced in the middle comes out clean.
If the top begins to brown too quickly, cover the bread loosely with aluminum foil in the last 10 minutes of baking.
6. Cool before adding glaze
When you’re done, leave the bread in the pan for about 10 minutesAnd then put it in a rust to cool completely. Do not hurry this step– If the bread is too warm, the glaze melts immediately.
Make the lemon glaze (optional but delicious)
If you love extra lemon taste and a little sweetness, this glaze is perfect.
- Whisk the whisk in a small bowl Keto -sweet powder, lemon juice and lemon peel to smooth.
- Drizzle over the completely chilled bread.
- Leave the glaze for approximately 10-15 minutes Before cutting.
Tips for the best keto -lemon -poppy seed bread
- Use fresh lemons – Lemon juice in bottles does not give the same light taste.
- Room temperature ingredients – Everything helps to mix smoothly and evenly.
- Check your baking time -Jeder oven is different. So keep an eye on the bread around the 35-minute brand.
- Let it cool completely – This helps for the best texture.
Trying variations
Do you want to switch things up? Here are a few ideas:
- Make it milk -free – Use Coconut oil Instead of butter and Coconut milk Instead of almond milk.
- Transform it into muffins – Pour the dough into a muffin form and bake to bake 350 ° f for approx. 18-20 minutes.
- Add nuts – Chopped walnuts or pecans add additional crunch.
- Increase the taste – Add A few drops of lemon extract For an even stronger lemon kick.
How to store Keto Lemon poppy seed bread
This bread remains Fresh for up to 3 days Stored in an airtight container at room temperature.
For longer storage:
- Cool – Consider well up to a week.
- Freeze – Wrap the slices individually and freeze for up to 3 months. Turn up for 20-30 seconds at room temperature or microwave.
What should it serve
This keto bread is great in itself, but if you want to take a notch:
- With butter – A warm slice with a little butter is simple and perfect.
- Whipped cream – if you want something thoughtful.
- With coffee or tea – The citrus taste fits a hot drink.
Diploma
The Keto lemon poppy bread It is proof that low -carbohydrate baking does not have to be boring. It is soft, damp and full of lemon taste. Regardless of whether you enjoy it for breakfast, dessert or a snack, it is a simple recipe that everyone can make.
Try it out and let me know how it goes.
Press
Keto lemon poppy bread
The Keto lemon poppy bread is soft, moist and burst in front of fresh lemon taste. It’s with Almond flour, poppy seeds and a sugar -free sweetenerWhat makes it the perfect carbohydrate game. Enjoy it for Breakfast, snack or even dessert With a simple lemon glaze!
- Preparation time: 10 minutes
- Cooking time: 40-45 minutes
- Total time: 50-55 minutes
- Yield: 10 Slices 1X
- Category: Bread
- Procedure: Bake
- Kitchen: Americans, keto, carbohydrate
Dry ingredients
- 2 cups Almond flour
- 1/3 cup Keto -Süßstoff (erythritus, monk fruit or allulose)
- 1 tablespoon Poppy seeds
- 1 1/2 TL baking powder
- 1/4 TL Salt
Wet ingredients
- 3 Big eggs
- 1/3 cup Not salt butter, melted
- 1/4 cup Fresh lemon juice
- 2 TSP Lemon peel
- 1/2 TL Vanilla extract
- 1/3 cup unsweetened almond milk
Lemon glaze (optional)
- 1/2 cup Pulvered keto sweetener
- 2 tablespoons Fresh lemon juice
- 1/2 TL Lemon peel
- Preheat the oven to 175 ° C to 350 ° F) and fat a 9 × 5-inch loib pan Or line it with parchment paper.
- In A Large mixing bowlWhisk almond flour, sweetener, poppy seeds, baking powder and salt.
- In a separate Middle shellAdd the eggs to add melted butter, lemon juice, lemon peel, vanilla and almond milk. Mix well.
- Slowly Wet ingredients in the dry ingredientsStir until straight away. Do not over mix.
- Pour the dough into the prepared Laib Pan and smooth the top.
- Bake for 40-45 minutesOr until a toothpick introduced in the middle comes out clean. If the top tan too quickly, cover the last 10 minutes with foil.
- Leave the bread Let cool for 10 minutes in the panAnd then transfer it to a rust to cool completely.
- If you use them Lemon glazeWhisk the sweetener powder, lemon juice and bowl together. Drizzle over the cooled bread and have it inserted before cutting.
Notes
- Use Fresh lemons For the best taste.
- Leave the bread completely cool Before cutting for the best texture.
- Save Room temperature for 3 daysin the Refrigerator for up to a weekor freeze up to 3 months.
- To make milk -free, replace butter Coconut oil and almond milk with Coconut milk.
Nutrition
- Serving size: 1 disc
- Calories: 185 sugar: 1 g sodium: 95 mg fat: 16 g saturated fat: 5 gunsaturated