Healthy Lemon Poppy Seed Bread
Using monk fruit sweetener, this lemon poppy seed bread is a healthier, no-sugar-added version of your traditional lemon poppy seed cake. It's also gluten-free!
Ingredients
- 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
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 9x9 baking dish 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 30-35 minutes, or until a toothpick comes out clean.