We made a Keto Lemon Bread Loaf recipe with Poppy Seed that is simply delicious. We’ve even created a sugar-free glaze to make it that little bit more special.
Everyone loves Starbucks and they’ve got some really delicious stuff. So we thought we’d take one of their tastiest delights and make a Keto version of the Starbucks Lemon Poppyseed Bread.
It’s Gluten-Free, Low Carb and just and very tasty.
This Keto Lemon Poppy Seed Loaf recipe is sweet, zesty and very filling.
This recipe makes 12 serves. 1 serve is 1 slice and has 3g net carbs.
Keep the Keto Starbucks Lemon Poppy Seed Loaf covered in the fridge for up to 1 week or slice and freeze for up to 3 months.
Keto Lemon Bread With Poppy Seed Ingredients
- 9.5 ounces (3 cups) of Almond Flour
- ½ teaspoon of Baking Powder
- ½ cup of Sukrin:1 Sweetener
- 2 tablespoons of Poppy Seeds
- 2 Lemons, zest only
- 3 tablespoons of Lemon Juice
- 3 tablespoons of Unsalted Butter, melted
- 6 Eggs
- Glaze:
- 1/2 cup of Powdered Erythritol
- 1 tablespoon of Lemon Juice
- 1-2 tablespoons of Water
How to Make Keto Lemon Poppy Seed Bread Loaf
- Preheat oven to 175C/350F.
- In a large mixing bowl, add the almond flour, baking powder, sweetener and poppy seeds. Mix well.
- Add the lemon zest, lemon juice, and butter and mix well.
- Add the eggs and mix until all combined
- Pour the mixture into your lined 9×5 loaf tin.
- Bake in the oven for 45-50 minutes. The loaf is cooked when golden brown and springs back when touched.
- Leave to cool for 20 minutes.
- Glaze:
- Add the powdered sweetener and lemon juice to a small mixing bowl.
- Slowly add the water until the mixture has a pouring consistency.
- Drizzle over the cooled loaf, cut into 12 slices and enjoy!
Keto Lemon Bread Loaf - "Poppy Seed" - Starbucks Style!
Ingredients
Loaf
- 9.5 ounces Almond Flour
- 1/2 teaspoon Baking Powder
- 1/2 cup Sukrin:1 sweetener
- 2 tablespoons Poppy Seeds
- 2 Lemons zest only
- 2 tablespoons Lemon Juice
- 3 tablespoons Unsalted Butter melted
- 6 large Eggs
Glaze
- 1/2 cup Powdered Erythritol
- 1 tablespoon Lemon Juice
- 1-2 tablespoons Water
Instructions
Loaf
- Preheat oven to 175C/350F.
- In a large bowl, add the almond flour, baking powder, sweetener and poppy seeds. Mix well.
- Add the lemon zest, lemon juice and butter and mix well.
- Add the eggs and mix until all combined.
- Pour the mixture into your lined 9x5 loaf tin.
- Bake in the oven for 45-50 minutes. The loaf is cooked when golden brown and springs back when touched.
- Leave to cool for 20 minutes.
Glaze
- Add the powdered sweetener and lemon juice to a small mixing bowl.
- Slowly add the water until the mixture has a pouring consistency.
- Drizzle over the cooled loaf, cut into 12 slices and enjoy!
Nutrition
Want more Keto Baking Recipes like this one?
- The “Best” Keto Bread Recipe
- Low Carb Chocolate Peanut Butter Cupcakes
- Low Carb Lemon and Poppy Seed Cupcakes
- Low Carb & Dairy Free Vanilla Coconut Friands
- Low Carb Chocolate Cream Cupcakes
- Low Carb Chocolate Chip Muffins
To make more Keto Starbucks Lemon Poppy Seed Loafs adjust the servings amounts in the recipe card above.
This loaf was incredible! Even better than Starbucks, and I used to have it on a regular basis! I substituted Xylitol (toxic to dogs so be VERY careful if you have one!) for the sweetener and did not make the glaze.
Thank you so much, will be making this again! Maybe in muffin form
Hi Ashley,
Thank you for your kind words 🙂
This was an amazingly tasty cake, but how did you come to the conclusion that there is only 5g carbs?
The sweetener is almost gram for gram for carbs. I made this myself and my total carbs per slice was coming back at 10.6g per slice. Don’t get me wrong, it’s still ideal for a sweet treat that’s significantly lower carb than what you’d buy but 5g per slice is very misleading.
Hi Recluso,
Thank you for your kind words.
The carbs in the sweetener are sugar alcohols – these alcohols have no impact on blood sugar and therefore aren’t counted in our recipes. You will find that this is the same across all the keto and low carb recipes on the internet. I hope that helps.
Ahh, okay I follow. That makes sense. Thanks for explaining!
I have yet to try it, though it looks delicious. Can I substitute the almond flour for almond flour?
Yes, you can.
Made 2 of these tonight and it is delicious and moist. Cut in 12 slices each and froze half wrapped in parchment and ziploc. Amazing recipe. Thx for sharing
Glad you enjoyed it Lisa! Thank you for your kind words 🙂
This is a fantastic recipe! I highly recommended weighing out your almond flour as the mass/volume ratio can vary.
Thank you very much for posting this recipe!
Great tip Oliver!! Thanks for stopping by!
Hi, I am new to the baking department and I wanted to know if this can be made in a auto-bread maker (seems easier and fool proof, well for me at least). I have not yet tried to make this but I am excited to do so.
Thank you
Hi Jesus,
I have never used a bread maker so I’m not sure how it would go. The recipe isn’t too hard to make by hand and I have complete faith that it will work well for you! Please let us know how it turns out 🙂