Low Carb Lemon and Poppyseed Cake
Low Carb Lemon and Poppyseed Cake
The ultimate low-carb Lemon Poppy Seed Cake with a tangy sugar-free lemon syrup. Made with Almond Flour no one will guess that this delicious cake contains no sugar or grains and the best part is that this cake can be stored in the refrigerator for up to one week.
Ingredients
- 2 Cups Almond Flour
- 1/3 Cup Poppy Seeds
- 2 Tsps Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Butter Melted
- 1 Tsp Vanilla Extract
- 1/2 Cup Xylitol or Erythritol Sweetener
- 4 Large Eggs
- 1/2 Cup Coconut Milk
- Zest of 2 Lemons
- 1/4 Cup Freshly Squeezed Lemon Juice
Syrup
- 1/4 Cup Xylitol or Erythritol Sweetener
- 1/4 Cup Freshly Squeezed Lemon Juice
Instructions
- Preheat the oven to 180°C and spray a medium sized loaf or bundt pan very well with cooking spray.
- In a medium bowl, add almond flour, poppy seeds, baking powder and salt. Set aside.
- In a separate bowl, add melted butter, vanilla extract and sweetener and beat until well-combined, about 2 minutes.
- Beat in eggs, one at a time, scraping down beaters and sides of the bowl with a rubber spatula as needed.
- Add the coconut milk, lemon zest and the freshly squeezed lemon juice.
- Add the almond flour mixture and stir until well combined. Pour batter into prepared pan and smooth the top with an offset spatula.
- Bake for approx. 35-40 minutes, or until the top is deep golden brown and a tester inserted in the center comes out clean.
- Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.
Syrup
- Prepare the syrup by combining all syrup ingredients in a small saucepan over low heat until the xylitol or erythritol is dissolved and slightly thickened about 10 minutes.
- Pour the syrup over the cake and let sit for 5 minutes before serving.
Notes
How to Make Low Carb Lemon Poppy Seed Cake
Preheat the oven to 180°C and spray a medium sized loaf or bundt pan very well with cooking spray.
In a medium bowl, add almond flour, poppy seeds, baking powder and salt. Set aside.
In another bowl, add melted butter, sweetener and beat until well-combined, about 2 minutes.
Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed.
Add the coconut milk and lemon zest and the freshly squeezed lemon juice.
Add the almond flour mixture and stir until well combined. Pour batter into prepared pan and smooth the top with an offset spatula.
Bake for approx. 35-40 minutes, or until top is deep golden brown and a tester inserted in the centre comes out clean.
Let cool in pan 5 minutes, and then flip out onto a wire rack to cool completely.
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