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Paleo Lemon Poppy Seed Bread


This lemon poppy seed bread is citrus-y, a tad bit sweet, and the ultimate summertime treat!  With an almond flour base and natural sweeteners, there’s no guilt involved!



For the Bread

  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 Tbsp poppy seeds
  • 1/4 tsp sea salt
  • 3 eggs
  • 1 tsp vanilla
  • 1/3 cup coconut oil (melted)
  • 1/3 cup honey
  • 1/3 cup lemon juice (approx. 1 lemon)
  • 1/4 cup lemon zest

For the Icing (optional)

  • 1/4 cup coconut butter (melted)
  • 1 tsp coconut oil
  • 1 Tbsp lemon zest to top


  1. Preheat oven to 350 F
  2. In a mixing bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, and poppy seeds - set aside
  3. In another mixing bowl, mix eggs, vanilla, coconut oil, honey, lemon juice, and lemon zest until creamy
  4. Add the flour mixture to the bowl with the egg mixture and fold until thoroughly mixed
  5. Line a loaf pan with parchment paper or grease with oil of choice and pour batter into pan. Bake for 28-35 minutes until you can stick a knife in the center and it comes out clean
  6. Once bread has cooled, melt coconut butter in microwave with 1 tsp coconut oil. You can also heat the coconut butter up in a pot with water (stick the jar in the pot and heat water on medium low heat)
  7. Spread melted coconut butter on top of loaf and sprinkle with lemon zest
  8. Store in an air tight container for 3-5 days and enjoy!
  • Prep Time: 15
  • Cook Time: 30
  • Category: Breads
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 158
  • Fat: 10
  • Carbohydrates: 14
  • Protein: 3

Keywords: Lemon Poppy Seed Bread, Healthy Lemon Poppy Seed, Healthy Quick Bread, Paleo, Gluten-free