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Lemon Poppy Seed Bread | Keto + Low Carb | 1.5 Net Carb per slice!
This keto lemon poppy seed bread is airy and delicious topped with some grassfed butter - perfect for breakfast on the go!
R E C I P E
4 eggs, separated
1/2 cup LIGHT olive oil (or avocado oil)
1/4 cup pyure (
1 tbsp lemon extract (
1 tsp pure vanilla extract
1/4 cup coconut flour (
1/2 cup almond flour (
1/4 cup ground flaxseed (
2 tbsp poppy seeds
1/4 tsp salt
2 tsp baking powder
Beat your egg whites until stiff peaks form. In a bowl, mix together egg yolks, sweetener, oil and extracts. Add coconut flour, almond flour, flaxseed, salt, baking powder and mix well. Add beaten egg whites and slowly mix until incorporated. Pour into 8x4 loaf pan ( and bake for 35 minutes at 350 degrees. Let cool for 5 minutes in pan - flip pan to release bread, and let cool completely before slicing. Should last in a ziplock bag at room temperature for up to 5 days.
Makes 10 servings
MACROS per serving: 185 calories, 17.6g fat, 4.7g protein, 1.5 NET carb
S T U F F T O W A T C H
Keto & Vegan Porridge:
90 Sec Keto Brownie:
Keto Fudge:
90 Sec Keto Bread:
Watch my other Keto videos:
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Music: Hot Coffee by Ghostrifter Official
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
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D I S C L A I M E R
Jacqueline is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.