100 minutes
A delightful lemon poppyseed loaf with a hint of almond and a luscious glaze that makes it perfect for any occasion.
Blanched Almond Flour
cups
Granulated Erythritol Sweetener
cups
Unflavored Whey Protein Powder
cups
Poppyseeds
tablespoons
tablespoons
teaspoons
teaspoons
Unsweetened Almond Milk
cups
Unsalted Butter, melted but not hot
0.25 sticks
each
Lemon Extract
teaspoons
Powdered Erythritol Sweetener
tablespoons
tablespoons
1. Preheat the Oven and Prepare Pan
Preheat your oven to 325°F. Grease a 9x5-inch loaf pan thoroughly.
2. Mix Dry Ingredients
In a large bowl, whisk together the blanched almond flour, granulated erythritol sweetener, unflavored whey protein powder, poppyseeds, grated lemon zest, baking powder, and salt.
3. Combine Wet and Dry Ingredients
Stir in the unsweetened almond milk, melted butter, large eggs, and lemon extract into the dry mixture. Stir until well combined.
4. Transfer to Loaf Pan
Transfer the batter into the greased loaf pan, smoothing the top to create an even surface.
5. Bake the Loaf
Place the pan in the preheated oven and bake for 50 to 60 minutes until the top and sides are golden brown and a toothpick inserted into the center comes out clean.
6. Cool the Loaf
Remove the loaf from the oven and allow it to cool in the pan for about 20 minutes. Then, carefully flip the loaf out onto a wire rack to cool completely.
7. Prepare the Glaze
In a small bowl, whisk together the powdered erythritol sweetener and fresh lemon juice until smooth. Adjust the amount of lemon juice to get your desired thickness.
8. Glaze the Loaf
Once the loaf has completely cooled, drizzle the glaze over the top.
Puree fresh raspberries or strawberries and mix them into your standard lemon glaze for a fruity twist.
Replace lemon zest and juice with that of an orange for a sweeter, less tart flavor profile. The addition of a tablespoon of Grand Marnier can further enhance the orange flavor.
Swap lemon zest for orange zest and add dried cranberries and chopped walnuts. Top with an orange glaze (orange juice + powdered sugar).
Add fresh or frozen blueberries and fresh thyme leaves to the lemon poppy seed batter. Glaze with a lemon-thyme syrup (lemon juice, sugar, and thyme).
Use lime zest and juice instead of lemon, and substitute a quarter of the almond flour with finely shredded coconut. Drizzle with a lime glaze to finish.
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