Keto Poppy Seed Cake
Delightfully moist and bursting with bright citrus flavor, this Keto Poppy Seed Cake is a low-carb dessert dream come true. Made with a blend of almond and coconut flours, this sugar-free recipe is perfectly sweetened with erythritol, creating a light and fluffy cake that satisfies your sweet tooth without breaking your ketogenic streak. The addition of poppy seeds gives it a nutty crunch, while a touch of zesty lemon adds a refreshing aroma. With just 15 minutes of prep time and simple step-by-step instructions, this gluten-free and keto-friendly treat is ideal for any occasion, from a casual afternoon snack to a guilt-free celebratory dessert. Serve it as is or pair it with a dollop of whipped cream for an extra indulgent touch.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.75 cup erythritol
- 4 eggs
- 1 teaspoon vanilla extract
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 3 tablespoons poppy seeds
- 0.5 cup unsweetened almond milk
- 1 tablespoon lemon zest
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with butter or line it with parchment paper.
In a large bowl, cream the butter and erythritol together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time into the butter mixture, beating well after each addition.
Mix in the vanilla extract and beat until well combined.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, salt, and poppy seeds.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Mix until well combined.
Fold in the lemon zest to give the batter a fresh and aromatic flavor.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the cake into pieces and serve. Enjoy your delightful keto poppy seed cake!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 246.3 g | 90% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 10.0 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1052 mg | 81% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
