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Keto poppy seed cake served

Keto Poppy Seed Cake

This keto poppy seed cake is a perfect example of a light and healthy dessert. The low-carb ingredients and sugar-free sweetener ensure that this cake is not only delicious but also diet-friendly. The poppy seeds and lemon zest create a perfect harmony in this dessert, making it a perfect choice for any occasion.

Prep Time 20 min
Preparation 30 min
Total 50 min
1500 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 200 g Almond Flour
⭕ 100 g Poppy Seed Flour
⭕ 100 g Erythritol
⭕ 4 Eggs
⭕ 100 g Coconut Oil
⭕ 10 g Baking Powder
⭕ 1 db Lemon Zest
⭕ 5 ml Vanilla Extract
⭕ 200 ml Sugar-Free Whipped Cream

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C) and line a 9-inch (22cm) cake pan with parchment paper.

    2

    In a large bowl, whisk together the almond flour, poppy seed flour, erythritol, and baking powder.

    3

    In a separate bowl, beat the eggs until light and fluffy. Then, whisk in the coconut oil, vanilla extract, and lemon zest.

    4

    Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

    5

    Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.

    6

    Once the cake is cooled, slice it horizontally into two layers. Spread sugar-free whipped cream generously between the layers.

    7

    Frost the top and sides of the cake with the remaining whipped cream. Decorate with poppy seeds or additional lemon zest.

    8

    Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.