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.