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
