Almond Flour Healthy Lemon Poppy Seed Bread

This delightful Healthy Lemon Poppy Seed Bread is made with almond flour, Greek yogurt, fresh lemons and no refined sugars! Topped with a lemon glaze, it’s moist, flavorful and perfect for spring!

For Bread: Eggs Maple syrup or honey Greek yogurt Lemon zest Lemon juice Pure vanilla extract Baking soda Baking powder Salt Almond flour Poppy seeds Cooking spray For Lemon Glaze: Powdered sugar Lemon juice or water

Ingredients You Need

Preheat oven to 350° F and line 9 x 5 loaf pan with parchment paper and spray with cooking spray. In a large bowl, add eggs, maple syrup, yogurt, lemon zest and juice, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined.


Add almond flour (make sure to level the top with a knife and do not pack) and poppy seeds. Stir gently with spatula until well mixed.


Transfer batter into previously prepared loaf pan, level with spatula and bake on a middle rack for 45-50 minutes. Remove from the oven, remove loaf from the pan and let cool for 30 minutes.


While bread is cooling, make glaze by whisking powdered sugar and lemon juice in a small bowl. Drizzle over bread and enjoy!


Store bread in an airtight container or bag in a cool dry place for up to 3 days. After refrigerate for another 3 days or proceed to freezing.


To freeze, bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.


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