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Keto Poppyseed Bread Featured Image
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Keto Poppyseed Bread

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Keto Poppyseed Bread recipe & content provided by Tara Wright, Whole Body Living

This keto-friendly Poppyseed Bread Recipe tastes just like the real thing.

Poppyseed bread is one of my husband’s favorite spring treats and it’s a recipe that’s been on my list to “make keto” for quite awhile.

For this recipe, I started from scratch and tried a few new tricks I’ve learned to bake with coconut four. After many, many revisions (each delicious…but not perfect…) this version was the clear winner!

You’ll find this keto poppyseed bread recipe to have the perfect crumb!

Though, I’ll warn you.

Make substitutions at your own risk.

Try it if you must but if I were you. I’d just follow the recipe. Trust me.

Keto Poppyseed Bread Blog Post

Keto Poppyseed Bread

Ingredients:

  • 1 tablespoon acacia fiber powder
  • 3.5 oz coconut flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon xanthin gum
  • 1 1/2 teaspoon baking powder
  • 1 cup BochaSweet
  • 1 tablespoon poppy seeds
  • 6 tablespoons avocado oil
  • 3 eggs
  • 1/3 cup heavy cream
  • 3/4 cup water
  • 1 teaspoon butter flavor
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions:

  1. Preheat oven to 325 degrees. Prepare a standard loaf pan by greasing it.
  2. In a small bowl, combine: 1 tablespoon acacia fiber, 3.5 oz coconut flour, 3/4 teaspoon salt, 1/4 teaspoon xanthin gum, 1 1/2 teaspoon baking powder, 1 cup BochaSweet, 1 tablespoon poppy seeds. Whisk together until combined. Set aside.
  3. In a medium sized mixing bowl combine: 6 tablespoon avocado oil, 3 eggs, 1/3 cup heavy cream, 3/4 cup water, 1 teaspoon butter flavor, 1 1/2 teaspoon vanilla extract, 1 teaspoon almond extract. Using a whisk or blender, stir until mixed thoroughly.
  4. Then, add dry ingredients to wet ingredients. Blend for 2 minutes.
  5. Pour into a greased loaf pan and bake at 325 degrees for 60 minutes. For mini-loaves, pour into four mini-loaf pans and bake at 325 for 35 minutes.
  6. Allow to cool for 4-6 hours before removing from the pan.

Nutritional Information (Entire Recipe):

  • Calories: 1710 calories
  • Carbs: 66g
  • Protein: 33g
  • Fat: 143g
  • Saturated Fat: 46g
  • Cholesterol: 599mg
  • Sodium: 2202mg
  • Potassium: 1062mg
  • Fiber: 37g
  • Sugar: 9g
  • Vitamin A: 37.6%
  • Calcium: 57.7%
  • Iron: 35.2%

Notes: The nutrition facts listed above are for one entire recipe of this keto poppyseed bread. Divide it based on your desired serving size.

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Collagen Kabocha Pear Soup
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Collagen Kabocha Pear Soup

by ON

This soup gets a boost in protein from our new grass fed Collagen Peptides and features a blend of coconut milk, kabocha squash, asian pear, and cucumber. Like other collagen soups, this recipe creates a soup rich in flavor that helps to support joint and gut health. 

In addition, the sweetness from the Japanese kabocha squash tastes like candy and is packed with anti-inflammatory nutrients like Omega 3’s and beta-carotene. This soup gets a kick from spices like cayenne pepper, cinnamon, and cloves which makes up the flavors of pumpkin pie. 

Garnish with mint leaves, dried cranberries, and almond slivers for the perfect collagen kabocha pear soup.

Collagen Kabocha Pear Soup

Collagen Kabocha Pear Soup

Start to Finish: 30-60 minutes

  • 2 cups steamed kabocha squash
  • 3/4 cup coconut milk
  • 1 garlic clove
  • 1 teaspoon fresh ginger
  • 1 tablespoon almond butter
  • 1/2 teaspoon cinnamon
  • 1/4 cucumber (diced)
  • 1-2 scoops Collagen Peptides
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons coconut butter
  • 1 teaspoon coconut oil
  • 1 Asian pear (sauteed)
  • Salt and pepper to taste

Instructions:

  1. Steam 2 cups kabocha squash (30 minutes). Set aside.
  2. Start out by adding chopped Asian pear with 1 clove of garlic to a pot with added coconut oil and cook until soft on medium heat. 
  3. Place steamed kabocha squash to a food processor and blend until smooth.
  4. In a high speed blender, add in all the ingredients and blend on high speed until smooth. If too thick, add more water as needed to desired liking.
  5. Transfer to a pot to cook on a low simmer for a hot soup or consume as is for a cold soup. 
  6. Garnish with mint leaves, dried cranberries, and almond slivers if you prefer. Enjoy!

Servings: 2-4


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