My Lemon Poppy Seed Loaf Cake is perfect for breakfast or dessert with some fresh berries or a smear of butter. It is low carb, keto, trim healthy mama friendly, gluten grain and sugar-free. It whips up in minutes and stores well for a week! All in all, it is a great healthy choice for your lemon poppy seed craving!
Preheat oven to 350. Grease a standard loaf pan well with cooking spray.
Combine the cottage cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, lemon juice, flours, baking powder, and zest. Pulse until well combined. Add the poppy seeds and pulse until they are evenly distributed in the batter. Transfer the batter to the prepared loaf pan.
Bake for 55-65 min or until the center feels firm when lightly pressed and the edges are deep golden brown.
Cool completely to make it easier to remove from the pan. Alternatively, you can line the loaf pan with parchment paper.
If you would like to make a glaze for your lemon poppy seed loaf simply mix together a powdered sweetener with lemon juice.Notes on Sweeteners: