Keto Almond Poppyseed Bread Recipe

• Pre-Heat Oven to 350*F.
• Put the Coconut Flour, Poppyseeds, Lakanto Monkfruit Sweetener, Salt, and Baking Powder into a Large Mixing Bowl.
• Melt the Salted Butter, and Pour into Mixing Bowl with the Dry Ingredients.
• Add the Vanilla Extract, Almond Extract, Heavy Whipping Cream, Eggs, and Juice from the Lemon into the Mixing Bowl and Whisk, or Blend the ingredients together until evenly mixed.
• Grease a Loaf Pan with the remaining 1 Tablespoon of Butter (Feel free to use a little bit more if you want, or use your favorite non-stick cooking spray instead if you prefer)
• Pour the mixture into the bottom of the Loaf Pan and spread out until evenly distributed in the pan.
• Top with Sliced Almonds and bake at 350*F for 60 Minutes. (Can vary depending on Altitude) Just make sure not to burn the top, but you will want to make it nice and brown on the top.
• Let cool on the counter in the Loaf Pan for at least 5 minutes before attempting to remove the Almond Poppyseed Bread.
• If you plan to serve warm, slice desired amount right away.
• If you plan to keep this loaf on the counter, let cool to room temperature before wrapping in clear plastic wrap, or other preferred method of storage.

SPECIAL NOTE: I do NOT recommend making this recipe with a straight up Stevia sweetener. If you do that, you will bake a bitterness into the bread that will not be desirable. That is specifically why I use the Lakanto Monkfruit Sweetener as it has a predictable taste after baking. There are some Stevia blends out there that feature primarily Erythritol as the main ingredient, and those are generally acceptable if that is the type of sweetener you prefer to use.