I created this delicious keto poppyseed bread by accident while working on another recipe. As I tasted the recipe I thought "This tastes exactly like our favorite poppyseed bread". I hope you'll love it as much as we do.
In a medium sized mixing bowl combine:6 Tbsp Avocado Oil, 3 eggs, ⅓ cup heavy cream, ¾ c water, 1 tsp butter extract, 1 1/2 tsp vanilla extract, 1 tsp almond extractUsing a whisk or blender, stir until mixed thoroughly.
Then, add dry ingredients to wet ingredients. Blend for 2 minutes.
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.
Allow to cool for 4-6 hours before removing from the pan.
Recipe tips: Substitute for a full cup bocha sweet: ½ cup bocha sweet ¼ tsp liquid stevia