KETO LEMON POPPY SEED CAKE

KETO LEMON POPPY SEED CAKE
This Keto Lemon Poppy Seed Cake is citrisy and refreshing and perfect for spring!

INGREDIENTS

FOR THE CAKE:
  • 2 cups Almond Flour
  • 1/3 cup Coconut Flour
  • 1 tsp baking powder
  • 1/2 tsp salt 
  • 4 large Eggs
  • 1/3 cup Monk Fruit Sweetener- use code eatbefitexplore for 20% off
  • 3/4 cup Melted Butter
  • 2 tsp Vanilla extract
  • 1/2 cup Coconut Milk
  • 1/4 cup Lemon Juice
  • 3 tbsp Lemon Zest
  • 4 tbsp poppy seeds

FOR THE GLAZE:
  • 1/4 cup Monk Fruit Sweetener
  • 1/4 cup Lemon Juice

INSTRUCTIONS
  • Preheat the oven to 350°. Grease the bundt pan and set aside.
  • In a large bowl combine the almond flour, coconut flour, baking powder, and salt. Set aside.
  • In a medium bowl whisk together the eggs, sweetener, butter, vanilla, coconut milk, and lemon juice. 
  • Slowly add the wet ingredients into the dry ingredients. Stir in the lemon zest and poppyseeds.
  • Pour batter into the bundt pan and bake for 50 min or until toothpick comes out clean. Let cake cool completely before removing from the pan.
  • To make the glaze, whisk together 1/4 cup sweetener and 1/4 cup lemon juice. Pour over the cake and serve. 


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