Keto Lemon Poppy Seed Cake
Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries
Servings: 12 slices
Calories: 168kcal
Equipment
Ingredients
- 2 tablespoons butter
- 260 grams blanched almond flour 2 1/4 cups
- 26 grams coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 cup unsalted butter melted
- 1 cup granulated Swerve erythritol
- 6 large eggs
- 1 teaspoon lemon extract
- 60 grams sour cream 4 tablespoons
- 2 lemons juice and zest
- 1 tablespoon poppy seeds
- baking spray
Lemon Glaze
- 1 cup Swerve Confectioner's or more as needed
- 4 tablespoons lemon juice
Instructions
- Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
- Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum, poppy seeds. Swerve granulated. Set aside.
- Beat Eggs for 5 minutes.
- Stream in melted butter.
- Add lemon extract.
- Add sour cream, lemon juice and zest.
- Add dry mixture and mix just until mixed. Don't over mix.
- Bake for 30 to 35 minutes minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
- Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
- After 15 minutes, take a knife again around the edges. Using a template or cake board, using both hands flip cake over. Allow to cool before glazing.
Glaze
- Mix lemon juice with Swerve Confectioner's sweetener. You may add more or less Swerve or lemon juice to get the right consistency. Drizzle over cooled cake. Make sure to cool cake completely before glazing.
Notes
You can replace the oil with 1/2 cup melted unsalted butter.
Nutrition
Serving: 1of 12 | Calories: 168kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Fiber: 2g