Keto Lemon Loaf Recipe (2g Carbs)

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We made a Keto Lemon Loaf with Poppy Seeds that is simply delicious with a sugar-free glaze to make it that little bit more special.

keto lemon loaf recipe
A delicious low-carb keto lemon loaf with poppy seeds and a sugar-free sweet glaze.

Everyone loves Starbucks, and they’ve got some delicious stuff. So we thought we’d take one of their tastiest delights and make a Keto version of the  Starbucks Lemon Poppyseed Bread.

This recipe makes 12 serves. 1 serving is one slice and has 3g net carbs.

Keto Lemon Loaf Ingredients

  • 9.5 ounces (3 cups) of Almond Flour
  • ½ teaspoon of Baking Powder
  • ½ cup of Erythritol
  • 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 Loaf with Poppy Seeds

Keto Lemon Poppyseed Loaf on a cooling rack
How to make Keto Lemon Poppyseed Loaf
  1. Preheat oven to 175C/350F.
  2. In a large mixing bowl, add the almond flour, baking powder, Erythritol, and poppy seeds. Mix well.
  3. Add the lemon zest, lemon juice, and butter, and mix well.
  4. Add the eggs and mix until all combined
  5. Pour the mixture into your lined 9×5 loaf tin.
  6. Bake in the oven for 45-50 minutes. The loaf is cooked when golden brown and springs back when touched.
  7. Leave to cool for 20 minutes.
  8. Glaze:
  9. Add the powdered sweetener and lemon juice to a small mixing bowl.
  10. Slowly add the water until the mixture has a pouring consistency.
  11. Drizzle over the cooled loaf, cut it into 12 slices, and enjoy!
lemon poppy bread loaf

Keto Lemon Loaf (2g Carbs)

We made a Keto Lemon Loaf with Poppy Seeds that is simply delicious with a sugar-free glaze to make it that little bit more special.
5 from 69 votes
Print Pin
Course: Dessert, Snack
Cuisine: American, Australian, British
Cook Time: 50 mins
Total Time: 50 mins
Servings: 12 serves
Calories: 201kcal
Author: Gerri

Unit Conversion

Ingredients

Loaf

  • 9.5 ounces Almond Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 cup Erythritol sweetener
  • 2 tablespoons Poppy Seeds
  • 2 Lemons zest only
  • 2 tablespoons Lemon Juice
  • 3 tablespoons Unsalted Butter melted
  • 6 large Eggs

Glaze

Instructions

Loaf

  • Preheat oven to 175C/350F.
  • In a large bowl, add the almond flour, baking powder, Erythritol 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 Erythritol 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

Serving: 1slice | Calories: 201kcal | Carbohydrates: 5g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 41mg | Potassium: 67mg | Fiber: 3g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg

How To Store Keto Lemon Loaf

Keep the Keto Lemon Poppy Seed Loaf covered in the fridge for up to 1 week or slice and freeze for up to 3 months.

keto starbucks lemon loaf
Keto Starbucks Lemon Loaf Recipe

Want more Keto Baking Recipes like this one?

To make more Keto Starbucks Lemon Poppy Seed Loafs adjust the servings amounts in the recipe card above.

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21 thoughts on “Keto Lemon Loaf Recipe (2g Carbs)”

  1. 5 stars
    We just finished off the first try at this recipe this afternoon. It was so good I already have another in the oven. Excellent flavour, easy to prepare, it’s a win win.

    Reply
      • 5 stars
        My favourite sweet muffin! I made 12 muffins in a silicone muffin tray instead and also substituted the poppy seeds for chia seeds to make it even healthier. Thank you it’s helping me stay Keto

        Reply
  2. 5 stars
    I’ve been making this since you first posted and I always go back to this recipe when I have company coming. No one can tell it is keto and they always go for second helpings. I usually mix up the dry ingredients and put them in a mason jar in the freezer. Just pull it out and mix in the wet ingredients. It’s incredibly easy and so delicious.
    Thank you for sharing!

    Reply
  3. Very excited to try out this recipe today! The only thing I’ll replace is to make a cream cheese frosting instead of erythriol one 🙂

    Reply
    • I made mine with lemon zest cream cheese monk fruit sweetener and lemon juice I also added 1/4 coconut flour and an extra egg and another 1/4 tsp of baking powder

      Reply
  4. 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

    Reply
    • 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 🙂

      Reply
  5. 5 stars
    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!

    Reply
  6. 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

    Reply
  7. 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.

    Reply
    • 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.

      Reply
  8. 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

    Reply

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