Ingredients
Units
Scale
Bread
- 1 stick butter, softened, unsalted (1/2 cup)
- 1 cup stevia (or other sweetener of choice)
- 2 large eggs, room temperature
- 1 cup ricotta cheese
- 1/4 cup plus 2 tbsp lemon juice (approximately 1 lemon)
- 2 tsp lemon zest (approximately 2 lemons)
- 2 tsp vanilla extract
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 2 tbsp poppy seeds
- 1/2 tsp salt
Glaze
- 3/4 cup powdered sugar (I used Swerve Confectioner)
- 1/4 cup lemon juice (approximately 1 lemon)
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a glass 9 x 5 loaf pan with cooking spray. Set aside
- In a large mixing bowl, beat together melted butter and stevia until light and fluffy. Set aside.
- In a medium mixing bowl, beat eggs, ricotta, 2 tbsp lemon juice and vanilla extract. Set aside.
- In a separate bowl, combine almond flour, coconut flour, baking powder, poppy seeds and salt. Stir to combine.
- Slowly add the wet ingredients and the dry ingredients to the butter, alternating until all ingredients have been incorporated. Stir in lemon zest. Pour into loaf pan and place in the oven for 40 minutes or until fully cooked. At the 20 minute mark, check to make sure top of loaf is not browning too much. If it is, simply place a loose piece of aluminum foil over the top of the bread. Remove from oven and let cool.
- As bread is cooling, prepare glaze. Add lemon juice to a glass measuring cup and heat for 30 seconds in the microwave. Stir in sweetener and vanilla and continue to stir until fully combined. Let cool slightly
- Once bread has cooled, pour glaze over bread and garnish with additional poppy seeds if desired.
Notes
- The nutritional value will change depending on which sweeteners you use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: Low Carb, Gluten Free, Keto
Nutrition
- Serving Size: 1 slice
- Calories: 232
- Fat: 20.8 g
- Carbohydrates: 6 g
- Fiber: 2.8 g
- Protein: 7.8 g
