I’m not a fan of the Atkins diet, but I really love the Lemon Poppy Seed Bundt Cake recipe, so I thought I’d share the recipe with you. This is one of my favorite recipes because it’s so easy to make and the cake tastes so good. It’s also low in carbs and uses superfoods like lemons, poppy seeds, and coconut oil.
Unlike other ketogenic recipes that use almond flour, this recipe requires coconut flour. This has a deeper, more pronounced flavor than almond flour. Also, the coconut flour results in a denser batter, so you will need to bake this cake for longer. Also, you will need to use the microplane to grate the zest.
Do you like good pies?
This great low-carb, keto option is sure to impress! Our Lemon Poppy Seed Cake with lemon frosting is low in sugar and very delicious! This was my first time making a keto cake and I was very impressed with the taste and texture. Plus, each piece contains only 3 NET carbs!
Message: If you want more keto desserts, be sure to bookmark this page.
Don’t let the amount of ingredients in this cake put you off!
This is a low-carb homemade dessert that is easy to make and uses mostly basic ingredients if you follow the keto diet, such as almond flour, coconut flour, butter, cream cheese and almond milk.
For the lemon glaze, I used syrup as a sugar substitute and syrup for the batter. However, you can use the sweetener as you see fit and adjust the amount to suit your taste. Check out our guide to the best sweeteners for the keto diet and our guide to converting recipes HERE if you have any questions about sweeteners.
Other helpful tips for success:
- Use a little xanthan gum in the batter, as it gives the cake a better texture.
- I used almond milk, but you can also use canned coconut milk if you like.
- I used a lot of lemon peel, but you can also use lemon extract.
- I wouldn’t miss the light lemon glaze because it adds so much flavor!
- You can omit the poppy seeds or sprinkle them over the cake to save up to 0.5 grams of carbs per serving.
Lemon Poppy Seed Keto Cake
16 SERIES
Preparation time: 15 MINUTES
Cooking time: 45 MINUTES
Total time : 60 MINUTES
A sweet and decadent cake with a delicious lemon flavor that is both wonderful and easy to make!
Dry ingredients:
- 2 cups almond flour
- 3/4 cup coconut flour
- 2 teaspoons baking powder
- 2/3 cup granulated Swerve
- 1/2 teaspoon baking powder
- 1/2 teaspoon xantham gum
- 1/4 teaspoon salt
Wet ingredients:
- 8 ounces of cream cheese
- 6 large eggs
- 1 tablespoon melted butter
- 3/4 cup Mandelmilch
- 1/4 cup lemon juice
- 1 tablespoon vanilla extract
- 1/4 cup
- 1 Teelöffel Swerve-Granulat
- 3 tablespoons poppy seeds
Lemon glaze:
- 1/4 cup lemon juice
- 1/2 cup of Swerve-Süßwaren
1 Step
Preheat the oven to 350 degrees.
2 Step
Mix all the dry ingredients together and set aside.
3 Step
Beat the cream cheese with a hand mixer until smooth. Stir in one egg at a time.
4 Step
Combine almond milk, lemon juice, vanilla extract, melted butter, Swerve granules and lemon zest.
5 Step
Combine half of the dry ingredients and mix. Add the other half of the dry ingredients until the dough is well mixed. Sprinkle with poppy seeds.
6 Step
Place the dough in a greased baking dish.
7 Step
Bake in medium bowl for 45 minutes or until a toothpick comes out clean. Allow to cool and transfer to a plate or cake tin.
8 Step
Meanwhile, stir in the Swerve candy mixture and lemon juice. Pour the glaze over the top of the cake.
Demand: 16 servings, serving size: 1/16 of a piece of cake
Amount per serving:
250 calories | 21 g fat | 23 g total carbohydrates | 6 g fiber | 14 g sugar | 7 g protein | 3 g net carbs
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You can finally have your cake and eat it too!
What a simple and moist lemon cake! If, like me, you love lemon desserts, I think you’ll love this idea. This is the perfect low-carb treat and I think your family will love it! The next morning I took a small bite with my coffee and it was DELICIOUS!