Keto Lemon Poppy Seed Cake with Lemon Glaze

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4 from 51 votes

Keto Lemon Poppy Seed Cake with Lemon Glaze

1 hour
Calories 420kcal

Ingredients

  • 1/2 cup sour cream
  • 1/4 cup lemon juice
  • 1/3 cup sugar substitute (I used a monk fruit/erythritol blend)
  • 2 cups almond flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking soda
  • 2 tablespoons lemon juice
  • 1/2 cup sugar substitute (I used a monk fruit/erythritol blend)
  • 3 tablespoons lemon juice (I used a monk fruit/erythritol blend)

Instructions

  • GLAZE 1/2 cup powdered sugar substitute (I used Swerve confectioners) 2-3 tbsp lemon juice (or as above, 1 1/2 tbsp lemon juice & 1 tbsp heavy cream) In a bowl, stir together your sour cream and lemon juice.
  • Add in your sugar substitute and whisk until it has dissolved.
  • Whisk in each egg, one at a time before mixing in your almond flour.
  • In a separate bowl, stir together your baking soda and 2 tbsp lemon juice.
  • It will bubble, keep stirring until the bubbles ease down.
  • Pour into the cake batter and mix thoroughly.
  • Last thing – mix in your poppy seeds! Pour into cake dish.
  • Bake at 350 for 40 minutes.
  • Once the cake is done and the cooled down, time to make the glaze.
  • It’s super easy, just whisk together your powdered sugar substitute and lemon juice until nice and smooth.
  • If you decided to use the cream version – do the same thing, just mix them all together until it’s nice and smooth.
  • Pour on the cake and top with chopped almonds (optional).
  • Enjoy! This makes roughly 10 slices.

Nutrition

Calories: 420kcal

Originally posted 2019-02-20 18:40:28.

Article Categories:
Lunch

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