Preheat oven to 350° and line a 9x5 loaf pan with parchment paper. Set aside.
In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Stir together.
Add the eggs, honey, coconut oil, lemon juice, lemon zest, and almond milk. Stir until smooth.
Add in poppy seeds and pour into pan.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly brown.
*store in the fridge if not eaten in 2 days.