Almond Flour Lemon Poppy Seed Bread Recipe

Grain-free Almond Flour Lemon Poppy Seed Bread has abundant lemon flavour! This dairy-free, refined sugar-free lemon loaf is ideal for breakfast, snack, or dessert. 

– 2/3 cup avocado oil* – 2/3 cup pure maple syrup – 3 lemons zested and juiced (about ⅓ cup of juice and over 1 Tbsp of zest) – 3 large egg – 1 1/2 tsp pure vanilla extract optional – 1 tsp almond extract – 3 cups almond flour – ½ cup tapioca flour – 1 1/2 tsp baking powder – 1 tsp salt – 2 Tbsp poppy seeds



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Preheat the oven to 350°F. Parchment a 9x5 loaf pan. Bread is easy to remove from the pan after baking with parchment paper.  

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Mix avocado oil, pure maple syrup, eggs, lemon juice, lemon zest, and vanilla essence in a bowl until well blended. 

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Mix almond flour, tapioca flour, baking powder, and sea salt in a large bowl. Stir the dry ingredients into the wet components until a smooth batter forms. 

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Evenly spread poppy seeds in batter.Fill loaf pan with mixture and foil.Remove foil after 40 minutes and bake bread for 20–35 minutes until golden-brown and clean. 

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Bakes at 190°. Insert an instant read thermometer (or meat thermometer) into the thickest part of the bread and wait until the digits stop moving for an accurate reading.  

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Slice and serve grain-free lemon poppy seed bread after 15 minutes of cooling. 

Serving: 1Slice (of 12) | Calories: 348kcal | Carbohydrates: 26g | Protein: 10g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 300mg | Fiber: 2g | Sugar: 14g 


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