Description
A delicious and moist Keto Lemon Poppy Seed Cake topped with a rich Blackberry Buttercream, perfect for a dessert that fits your low-carb lifestyle.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup poppy seeds
- 1/2 cup erythritol
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the almond flour, poppy seeds, erythritol, baking powder, and baking soda.
- In another bowl, beat the butter and eggs until smooth. Add the almond milk, lemon juice, and lemon zest.
- Combine wet and dry ingredients, mixing until well combined.
- Pour the batter into a greased cake pan and bake for 30-35 minutes.
- Let the cake cool before frosting.
- For the frosting, mix softened butter with blackberry puree and erythritol until creamy.
- Spread the blackberry buttercream over the cooled cake.
Notes
- Make sure the cake is completely cool before applying the frosting.
- This cake can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg