Lemon poppyseed loaf

Lemon Poppyseed Loaf with Lemon Glaze Recipe

by Analiese Trimber

Outline of two people

10 servings


1 Hour 5 Minutes



  • Loaf pan
  • Whisk



  • ⅓ cup + ¼ cup Unsweetened canned coconut milk
  • 1 Lemon
  • 2 Eggs
  • 2 tbsp Avocado oil
  • 1 tsp Vanilla extract
  • 2 cups Almond flour
  • ½ cup Monkfruit sugar
  • 3 tbsp Poppyseeds
  • 1 tsp Baking soda
  • ½ tsp Sea salt
  • ¼ cup Melted coconut butter


  • 1
    Zest lemon. Juice half of your lemon and set aside. Place ⅓ cup coconut milk in a bowl. Juice the other half of your lemon into the coconut milk and stir. Let sit for 10 minutes.
    Preheat oven to 350℉ and line a loaf pan with parchment paper.
  • 2
    In a large bowl, whisk together coconut milk and lemon mixture, lemon zest, eggs, avocado oil, and vanilla.
    Add almond flour, monkfruit sugar, poppy seeds, baking soda, and sea salt and whisk again until smooth.
  • 3
    Transfer batter to loaf pan and bake for 35 minutes for a metal loaf pan or 45 minutes for a glass pan, or until a toothpick comes out with just a few crumbs and the loaf is golden brown.
    Let cool completely.
  • 4
    Warm the remaining ¼ cup of coconut milk. In a bowl, whisk together melted coconut butter, warmed coconut milk, and the rest of your lemon juice until mixture is smooth.
  • 5
    Drizzle glaze over cooled lemon loaf. Spread frosting evenly with a spatula.
    Top with more poppyseeds and optional lemon zest.

A Perfect Balance of Tart and Sweet

We’re the type of people that have a handful of baking recipes on deck in case of “emergency,” and this lemon poppyseed loaf with lemon glaze just might be at the top of the list. This bread tastes super bright and fresh from lemon zest in the batter and also lemon juice in the glaze, making it one of those desserts that doesn’t leave you feeling heavy. Not to mention, this loaf is both paleo and keto-friendly with only 3.5 grams carbohydrates per slice. Considering this recipe yields both a loaf and a delicious glaze, that’s amazing!

We were able to really keep this lemon poppyseed loaf recipe keto-friendly by using monkfruit sugar instead of regular sugar, and almond flour, which is higher in fats and lower in carbohydrates than many other gluten-free flour substitutes. Many gluten-free recipes require a mixture of flours for best texture, but this loaf recipe yields the perfect crumb by using just almond flour. The addition of poppyseeds for crunch certainly helps us in the fiber department, while also lending a yummy texture both in the batter and as a garnish on top of your loaf.

Possibly our favorite part of this keto lemon poppyseed loaf is the delicious and easy-to-make glaze made with only three simple ingredients: coconut butter, coconut milk, and lemon juice. Two of those ingredients are already in the batter, so it’s only adding one more ingredient to your shopping list. The coconut butter makes this glaze the perfect balance of tart and sweet, but if you prefer it a little sweeter, feel free to dissolve some monkfruit sugar in your lemon juice and milk before adding the coconut butter. Enjoy a slice of this simple lemon poppyseed loaf as part of your keto meal plan for breakfast, dessert, or snack!

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