Healthy Lemon Poppy Seed Bread

Kyle Collinsworth

Lemon Poppy Seed Bread

Bake Temp: 350 Degrees
Bake Time: 35-40 Minutes


  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 eggs
  • 1/2 cup Swerve (erythritol)
  • 1/4 cup avocado oil
  • Juice of 3 lemons
  • Zest of 2 lemons
  • 1/4 cup unsweetened coconut milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds


  1. Spray a 9 x 5-inch loaf pan with olive oil and line it with parchment paper. Preheat the over to 350.
  2. In a large bowl, whisk together the almond flour, coconut flour, salt, and baking soda.
  3. In a small bowl, combine the eggs, Swerve, avocado oil, lemon juice, lemon zest, coconut milk, and vanilla extract.
  4. Whisk the wet ingredients into the dry ingredients until well combined.
  5. Fold in the poppy seeds, then add the dough into the loaf pan.
  6. Bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
  7. Let cool for a few minutes and then serve.

Taste great with whipped coconut cream and strawberries on top. 

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