• Cooking Time: 50 - 60 minutes
• Servings: 1 Slice
• Preparation Time: 20 minutes
• INGREDIENTS:
• 3 cups almond flour
• 1/2 cup granulated erythritol* sweetener
• 1/3 cup unflavored whey protein powder or dried egg whites
• 3 Tbsp. poppy seeds
• 1 Tbsp. grated lemon zest
• 2 Tsp. baking powder
• 1/2 Tsp. salt
• 2/3 cup unsweetened almond milk
• 1/2 cup unsalted butter (1 stick) melted and cooled
• 3 large eggs (room temperature)
• 1/2 Tsp. lemon extract
• For the glaze:
• 5 Tbsp. Erythritol*, powdered
• 2 Tsp. Cornstarch
• 3 Tbsp. Coconut Oil or Butter
• 2 Tbsp. Heavy Cream or Coconut Milk
• 1 Tsp. Lemon Extract
• 1/2 Tsp. pure Vanilla extract

1. In a large bowl whisk together the almond flour, sweetener, protein powder, poppy seeds, zest, baking powder, and salt. Break up any lumps. Stir in the milk, melted butter, eggs, and extracts. Stir until well combined, but do not overmix, which can make the bread tough.
2. Pour into the prepared pan and smooth the top. Bake 50-60 minutes, or until the bread is golden brown and firm. A toothpick inserted in the center should come out clean. Cool in the pan 20 minutes, and then finish cooling on a wire rack.
3. To make the glaze, whisk the powdered sweetener and cornstarch until combined in a small saucepan. Stir in the melted coconut oil, cream and extracts. Cook and stir over medium heat until the sauce thickens. Cool to lukewarm. Drizzle over the top of the loaf. 16 Servings. Store the loaf wrapped in plastic wrap at room temperature for up to 3 days, or in the fridge for up to a week.

Nutritional Information: 1 Slice: 180 Calories;15.5 gr. Fat; 99.5 mg., Cholesterol; 144 mg., Sodium; 15.6 gr. Carbs (3.3 gr. dietary fiber); 7.7 gr. Protein. *Erythritol is a sugar alcohol that is not fully absorbed by the body, so, although carbs are present, net carbs are much less than sugar, which gets absorbed directly into the blood stream. Erythritol is about 70% the strength of sugar, so you may need a few drops of liquid stevia or monk fruit to equal the same taste as sugar. Hint: Taste your batter and adjust the sugar accordingly.