A healthy, delicious lemon poppy seed bread you’ll be making all summer long. This bread is a celebration of May and of spring. It’s nourishing, blood-sugar friendly, low carb, and is made with simple ingredients. It also happens to be sugar-free and oil-free. Bright and lemony, it’s perfect with a side of coffee and a bowl of yogurt. Both a wholesome dessert and satisfying breakfast, this sugar-free lemon poppy seed bread is the real MVP. It’s the best. Bake it for your mom — Mother’s Day brunch is right around the corner.
What ingredients you need
Almond flour: Naturally gluten-free and high in healthy fats, almond flour is my favorite flour to bake with. It gives breads, cakes, and muffins a dense consistency yet fine texture. Note that blanched almond flour is different than almond meal. Almond meal is more gritty. I prefer to bake with almond flour.
Almond flour is made from ground almonds. The process involves blanching almonds in boiling water to remove the skins, then grinding and sifting them into a fine flour. For each 1/4 cup serving of almond flour, there are only 6 grams of carbs. Hot tip: store your almond flour in your fridge or freezer to keep it from going rancid or oxidizing.
Lakanto monk fruit sweetener: Monk fruit has zero sugar and zero carbs. It’s a 1:1 substitute for cane sugar, maple syrup, etc. Because regulating blood sugar is important, I like baking with monk fruit because it doesn’t significantly affect blood sugar. Meaning, it doesn’t raise blood sugar levels like other sweeteners. Monk fruit is available in liquid, granule, and powder forms. It is a nonnutritive sweetener. so it has little-to-no calories or nutrients. It is a natural alternative to traditional sugar. For this recipe, you want to use the granule form. This sweetener is safe for children, pregnant women, and breastfeeding women (but consult your physician first, of course). It is also ideal for diabetics.
Greek yogurt: Thick, rich, and delicious, I’m using Stonyfield’s plain Greek yogurt for this low-sugar lemon poppy seed bread. It keeps the bread moist without having to add oil.
Lemons: Lemons provide flavor, brightness, and acidity to this recipe. You can use bottled lemon juice, but fresh lemon juice is best.
Poppy seeds: Poppy seeds are a tiny, kidney-shaped seed. They’re low in cholesterol and packed with fiber, magnesium, and calcium. Lemon and poppy seed is a classic flavor combination.
Vanilla extract: Vanilla adds a subtle yet delicious flavor to this low-carb lemon poppy seed bread.
Almond extract: With a bit of extra almond flavoring, this lemon poppy seed bread has more depth. It is optional, but adds an extra nuttiness.
Baking soda: Baking soda is a leavening agent used in baked goods like cakes, muffins, and cookies. It becomes activated when it’s combined with both an acidic ingredient and a liquid. How to tell if your baking soda is still good: Toss a spoonful of baking soda into a bowl. Add a splash of vinegar or lemon juice or other acidic liquid. If the mixture fizzes heavily, the baking soda is still good. If you don’t get much of a fizz, your baking soda has gone bad.
Sea salt: Sea salt enhances flavor, so adding a pinch of sea salt brings out the lemony goodness in this lemon poppy seed loaf.
how to make Low Sugar lemon poppy seed bread
The key is to use granulated monk fruit sweetener or stevia to sweeten the bread. Its consistency is similar to regular cane sugar. If you don’t have access to monk fruit sweetener, you can sub with regular cane sugar. While the bread won’t be low sugar, but it will be delicious. You’ll also want to make sure your yogurt is plain (or has no added sugars).
Looking for more Lemon recipes?
I have you covered! From this vegan lemony beet hummus to this carrot top pesto, there are plenty of savory ways to use lemons. For something on the sweeter side, try this breakfast berry crumble. Lemon provides an incredible flavor and unmatched freshness.
Looking for more snack recipes?
The Best Lemon Poppy seed Bread
- 2 cups balanced almond flour
- 1 teaspoon baking soda
- 1 1/2 tablespoons poppy seeds
- 1/2 cup plain Greek yogurt
- 1/2 cup granulated monk fruit sweetener (sub cane sugar)
- 2 eggs
- 2 tablespoons lemon juice
- zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- pinch sea salt
- Preheat oven to 350 Fahrenheit. Line an 8×4 baking pan with parchment paper.
- In a bowl, combine almond flour, baking soda, and poppy seeds.
- In another bowl, whisk together eggs, sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and almond extract.
- Pour wet ingredients into dry. Mix.
- Pour batter into baking pan. Sprinkle the top with more sugar.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
Store your lemon poppy seed bread in the fridge. Consume (or freeze) within five days.
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