Ingredients
For the Cake:
2 cups almond flour
1/2 cup coconut flour
1/2 cup granulated erythritol or your preferred keto sweetener
1/4 cup poppy seeds
1/2 cup unsalted butter, melted
4 large eggs
1/2 cup sour cream
1/2 cup unsweetened almond milk (or any low-carb milk)
Zest of 2 large lemons
1/4 cup fresh lemon juice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
For the Glaze (optional):
1/2 cup powdered erythritol
1-2 tablespoons lemon juice (or almond milk)
1/2 teaspoon lemon zest
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Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or use a bundt pan liner.
Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, poppy seeds, baking powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, whisk together melted butter, eggs, sour cream, almond milk, lemon zest, lemon juice, and vanilla extract.
Combine Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until well combined. The batter will be thick.
Pour Batter: Pour the batter into the prepared bundt pan and smooth the top.
Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Prepare Glaze (optional): In a small bowl, mix powdered erythritol with lemon juice (or almond milk) until you reach a pourable consistency. Stir in lemon zest.
Glaze the Cake (optional): Once the cake is completely cooled, drizzle the glaze over the top.
Serve: Slice and enjoy!
This keto lemon poppy seed bundt cake is not only low in carbs but also packed with refreshing lemon flavor and a delightful crunch from the poppy seeds. Enjoy!
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
