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! 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.
In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes,...
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners. Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
If you prefer using pure maple syrup, simply use ½ cup to ⅔ cup, depending on your desired sweetness, and reduce the coconut milk in the recipe by the amount of pure maple syrup you use. So there you have it! Two versions of low-carb lemon poppy seed bread.