You guys! I’m sorry it’s been such a long time since I’ve posted a recipe. I have a wonderful new job working for the one and only Dr. Mark Hyman (he’s kind of a big deal in the world of nutrition) and to be honest I’ve just been adjusting to a new job and taking my free time away from the computer to enjoy the amazingness of Colorado in the summertime. BUT, I’m about to make my absence up to you in a big way—with this Lemon Poppy Seed Coconut Flour Skillet Bread.
If you missed it, I posted my Coconut Flour Blueberry Skillet Bread months ago and it’s still my most popular recipe to date. This recipe concept was a random creation, out of my desire to have a baked-good type breakfast that was healthy, low in sugar, and high in protein. While the blueberry variety is still a favorite, this lemon poppy seed version is a fresh and tangy alternative to a classically delicious flavor duo, and it’s slightly sweeter than my original.
Now, if you haven’t baked with coconut flour before, there are a few things to note. It’s super dense—so the egg to flour ratio seems high; it’s because you need the eggs to lift up the heavy flour. I personally think coconut flour has a rich texture and naturally sweet flavor. I highly recommend you try this recipe, hopefully you’ll become a coconut convert like I did.
So why coconut flour, anyway? Well, as a grain-free flour it’s an awesome option for those eating more of an ancestral or Paleo diet. Grains are inflammatory for some people (especially those with an autoimmune disease, like me) and can actually prohibit the absorption of nutrients and upset the digestive system. Coconut flour is also really rich in fiber and healthy fats and lower in carbs than traditional flours, so you’re getting some really good nutritional benefits from it that you don’t get in other flours, without spiking blood sugar. My Lemon Poppy Seed Coconut Flour Skillet Bread is an awesome alternative to other baked goods, so you can eat something that feels fun and indulgent without compromising your health.
Lemons and poppy seeds just seem to go hand in hand. I don’t know who discovered this magnificent match but a big “Thank You!” to them. Poppy seeds really only seem to make appearances in overly sweet, totally-bad-for-you lemon poppy seed muffins or on top of bagels. Why is that? These little guys are rich in minerals like calcium, magnesium, and iron, and they also contain anti-inflammatory omega-3’s and fiber. Studies have shown they can benefit everything from skin health to digestion to sleep. Poppy seeds can have an analgesic effect too, so eating them might help soothe a headache or ease recovery from a minor injury.
I follow in my mother’s footsteps in that I love lemons. She used to just chomp right into them, and while I’m not quite that crazy (sorry Mom) I do love to use lemon juice in lots of things, several times a day, every day. It’s not only an easy way to add tons of fresh flavor to whatever you’re making, it’s got some great nutritional benefits, too. For one, lemon juice is high in vitamin C. Yes, this is great for the immune system, but something we hear less about vitamin C is its role as an antioxidant and in collagen production, which means healthy, glowing skin. This explains my mother’s amazing complexion (it’s true, Mom). Lemon juice is naturally antibacterial, one of the reasons it’s a traditional go-to for sore throats, and it’s also anti-atherogenic (protecting arterial/heart health) and anti-carcinogenic. Using lemon juice is seriously one of the easiest ways to get medicine in your food on a daily basis.
We should probably dive into how to make this beautiful Lemon Poppy Seed Coconut Flour Skillet Bread, shouldn’t we? It’s super easy. Start by preheating your oven to 350°F. Then, add your eggs, coconut milk, honey, vanilla extract, lemon juice, and sea salt to a medium bowl and whisk really well, until fully blended. Add the lemon zest (reserve 1 teaspoon for topping) and stir it all up in there.
When it comes to adding the coconut flour, it’s all about sifting. Like I said, since this is a dense flour this process helps lightly incorporate it into the wet egg mixture, and it also likes to clump together so sifting gets rid of that problem, too. Add the baking powder to the coconut flour and sift that in as well. Then, fold in your poppy seeds.
Now, pour this gorgeous batter it an 8-inch greased cast iron skillet and pop it in the oven for 30 minutes. It should be golden brown around the edges and on top and firm to the touch when it’s done.
When your Lemon Poppy Seed Coconut Flour Skillet Bread is done baking, you can dig in! Scoop it into a small bowl or mug, squeeze fresh lemon juice over top (this is essential for that pop of lemon to shine through), and add a large dollop of coconut cream, which is just the solid portion in a full-fat can of coconut milk. Then sprinkle with the lemon zest and a few poppy seeds and enjoy!
If you have any questions or comments please drop me a note below! I truly love hearing from you all and connecting. Don’t forget to follow me on social and sign up for my newsletter too—you’ll get my free seasonal recipe e-book and updates on the latest posts, I promise not to flood your inbox <3.
This fresh and tangy Lemon Poppy Seed Coconut Flour Skillet Bread is the perfect healthy dish for a summer breakfast or brunch. It’s low in sugar, Paleo, nut-free, and yeast-free, so you can indulge in a tasty baked good without compromising your health!
- coconut oil, to grease skillet
- 6 pasture-raised eggs
- 2 tablespoons coconut milk (full-fat or light will both work)*
- 2 tablespoons fresh lemon juice, plus more for squeezing over top
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- Zest of 2 large lemons, 1 teaspoon reserved for garnish
- Dash of sea salt
- 1 1/2 teaspoons baking powder
- 1/4 cup coconut flour, sifted*
- 2 teaspoons poppy seeds, plus more for garnish
- 1 can full-fat coconut milk, solid cream portion only*
- Preheat oven to 350°F. Grease skillet with coconut oil and set aside.
- In a medium bowl, combine eggs, 2 tablespoons of coconut milk, lemon juice, honey, vanilla extract and dash of sea salt and whisk together really well. Add lemon zest and stir to combine.
- Sift coconut flour and baking powder into egg mixture. Whisk together until fully incorporated. Fold in poppy seeds.
- Pour batter into prepared skillet. Bake for 30-35 minutes, until golden brown around the edges and lightly browned and cracked on top.
- Let cool a couple of minutes before serving. Then scoop into small bowls or mugs, squeeze fresh lemon juice over top, and add a dollop of coconut cream, reserved lemon zest, and poppy seeds. Enjoy!
*You can also use other milk alternatives, but I prefer something thicker to add texture to this skillet bread.
*Sifting the coconut flour is really helpful for getting a smooth batter.
*I used Whole Foods 356 Full-Fat Coconut Milk and was able to just scoop the cream right out. If you live in a hot place or are using a different brand, you may want to refrigerate it first, then scoop out the solid portion and gently stir it to get the same texture in my photos.
- Serving Size: 1/4 skillet
- Calories: 258
- Sugar: 6g (4g added sugar)
- Fat: 18g
- Carbohydrates: 11g
- Protein: 11g