🍋 Keto Lemon Poppy Seed Bundt Cake
Makes: 12 slices
Prep Time: 15 minutes
Bake Time: 40–50 minutes
Net Carbs: ~3–4g per slice (depending on brands)
🧾 Ingredients:
Dry Ingredients:
- 2 ½ cups almond flour
- ¼ cup coconut flour
- 1 tbsp poppy seeds
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 4 large eggs
- ½ cup unsalted butter, melted and cooled slightly
- ½ cup unsweetened almond milk
- ¾ cup granulated erythritol (or preferred keto sweetener)
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 ½ tsp vanilla extract
- Optional: ¼ tsp lemon extract (for extra zing)
🍰 Lemon Glaze (Optional but recommended):
- ½ cup powdered erythritol
- 1–2 tbsp lemon juice
- 1 tbsp heavy cream (optional for creamier glaze)
👩🍳 Instructions:
1. Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease a Bundt pan thoroughly with butter or non-stick spray, then dust with almond flour to prevent sticking.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and poppy seeds.
3. Combine Wet Ingredients:
- In a large bowl, whisk eggs, melted butter, sweetener, lemon zest, lemon juice, almond milk, and vanilla (and lemon extract if using).
4. Make the Batter:
- Add the dry mixture to the wet ingredients and mix until smooth.
- The batter will be thick — that’s normal.
5. Bake:
- Spoon batter into the prepared Bundt pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick comes out clean from the center.
6. Cool Completely:
- Let cake cool in the pan for 15–20 minutes, then carefully invert onto a plate or cooling rack to release.
7. Glaze It (Optional):
- Mix glaze ingredients until smooth and pourable.
- Drizzle over the cooled cake.
📝 Tips:
- Let the cake cool fully before glazing to prevent the glaze from melting off.
- For extra moisture, you can brush the cake with a lemon syrup made of lemon juice and powdered sweetener while it’s still warm.
- Storage: Store in an airtight container in the fridge for up to 5 days. Freezes well!
Would you like a dairy-free, nut-free, or mini bundt variation of this recipe?