Moist and easy Keto Lemon Poppy Seed Cake with almond flour. No butter and only 4.3g net carbs per serving in this refreshing sugar free lemon poppy seed cake recipe. So, get ready to impress guests with the delicious citrusy flavor of this naturally gluten free poppy seed cake.
You might also enjoy Keto Orange Angel Food Cake or Gluten Free Lemon Bars.
In This Recipe
Why Make Keto Lemon Poppy Seed Cake?
Looking for a dessert that’s both delicious and keto-friendly? Look no further than our mouthwatering keto lemon cake recipe!
This healthy almond flour dessert offers the perfect balance of tangy lemon flavor paired with a sweet crumb, making it ideal for diabetic and low carb diets.
Plus, the addition of nutritious poppy seeds adds delightful crunch and visual appeal to an already stunning cake.
Baking this naturally gluten free lemon poppy seed cake isn’t just a great way to satisfy your sweet tooth guilt-free. It also lets you enjoy flavors you love without straying from your dietary goals.
Whether you’re hosting a gathering or simply treating yourself, this keto lemon cake is sure to be a crowd-pleaser.
So why wait? Whip up this delectable dessert today and savor every bite of its low carb, citrusy goodness!
Tips For the Perfect Sugar Free Lemon Poppy Seed Cake
When making Keto Lemon Poppy Seed Cake, there are a few things to keep in mind.
- Use a quality nonstick tube pan or bundt pan
- Make sure all your ingredients are at room temperature before you start baking, so everything blends together smoothly and evenly.
- Prep the pan: Properly grease your tube pan or bundt pan to prevent sticking.
- For an extra burst of lemon flavor: Consider adding some freshly grated lemon zest to the batter.
- Don’t over-mix the batter once you add in the dry ingredients – just mix until everything is combined.
- Don’t over-bake your keto lemon cake: Remove your cake from the oven when a knife or skewer comes out clean.
- Cooling is also important: Allow the cake to cool in the pan for about 10 minutes before flipping it out onto a cooling rack.
- Clean your bundt pan properly: If you use baking spray, note that baking sprays can leave a residue that builds up and turns into a sticky cake glue that refuses to let go of your cake sponge. So, always clean your cake pan properly.
Regardless of whether you use butter or baking spray, I recommend washing cake pans with Dawn Powerwash Spray after every bake. Simply apply the Powerwash Spray directly to pan, no water, and let it stand 10 minutes.
Then wipe it off or, if necessary, scrub the pan well with a plastic or nylon bristled brush, and finally rinse with hot water.
By following these tips, you’ll be well on your way to creating a beautiful, delicious gluten free lemon poppy seed cake.
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Ingredients in This Healthy Keto Lemon Cake Recipe
To make a delicious Keto Lemon Poppy Seed Cake, you will need the following ingredients.
- Fine, blanched, almond flour – a low carb alternative to traditional flour.
- Granulated sweetener of choice – Avoid refined sugar and use a natural, zero-calorie sweetener like monk fruit with allulose to add the perfect amount of sweetness.
- Baking powder
- Poppy seeds – are essential for adding texture and a subtle nutty taste to each bite.
- Salt
- Avocado oil or puréed avocado – If you use puréed avocado, the batter will turn green but this will fade during baking and give the cake a golden yellow tone.
- Eggs
- Greek yogurt or sour cream – adds moisture to the cake
- Vanilla extract
- Lemon juice – fresh squeezed for that zesty citrus flavor that makes this cake so refreshing.
- Lemon extract – enhances the flavor
- Powdered sweetener of choice – to make the lemon glaze. If you don’t have powdered sweetener handy, it’s easy to make: Just pulverize granulated sweetener in a food processor until it’s a fine powder.
With these quality ingredients in hand, you’ll be ready to whip up a scrumptious sugar free lemon poppy seed cake that’s sure to impress!
How to Make Keto Lemon Poppy Seed Cake
To make a delicious Keto Lemon Poppy Seed Cake, preheat your oven to 350 F.
Then, grease a tube or bundt pan with butter or baking spray to ensure the cake doesn’t stick.
Almond Flour Cake Batter
1. In a mixing bowl, combine almond flour, baking powder, poppy seeds and salt.
2. In a separate bowl, combine avocado oil or puréed avocado, eggs, granulated sweetener, Greek yogurt or sour cream, vanilla extract, lemon juice and lemon extract.
3. Add dry ingredients to wet and mix. The flavor of lemons and lemon extracts varies, so check the sweetness level of the batter.
4. Then, pour into prepared cake or bundt pan and bake until golden brown and cooked through, usually about 40-55 minutes.
Sugar Free Keto Lemon Glaze
Prepare a sugar free keto lemon glaze by mixing powdered sweetener with lemon juice until smooth.
Add a dash of poppy seeds to the glaze, if desired.
Drizzle glaze over the cooled Keto Lemon Poppy Seed Cake for a beautiful finish that will impress any dessert lover.
Optional Fruit Topping for Sugar Free Lemon Poppy Seed Cake
For added freshness and color, top your keto lemon cake with raspberries, blueberries or sliced strawberries. This doesn’t just enhance the cake’s appearance, it also adds a hint of natural sweetness that pairs wonderfully with the tangy lemon flavor.
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FAQs about Almond Flour Lemon Cake No Sugar
Interested in making a Keto Lemon Poppy Seed Cake? Here are some common questions answered!
Yes, it does. Dark metal pans can, in fact, brown the outside of a cake too quickly.
Make sure to grease your tube or bundt pan generously with butter or baking spray before adding the keto lemon cake batter.
Some are made of aluminum while others are made of cast aluminum which distributes heat more evenly.
Using regular sugar will alter the carb count, so it’s best to stick with a keto-friendly sweetener like monk fruit.
Moist, dense cakes.
It is a sugar free, low carb cake made with healthy, low-glycemic ingredients such as almond flour.
I’m very happy with the price and quality of Kirkland’s almond flour.
My favorite recipes include keto orange angel food cake, keto chocolate bundt cake and this keto lemon poppy seed bundt cake.
Store your cake in an airtight container in the fridge for up to 5 days for optimal freshness.
What You’ll Need to Make this Almond Poppy Seed Bundt Cake
When it comes to baking a delicious keto lemon cake, having the right kitchen equipment makes all the difference. So, here are some essential tools you’ll need to get started.
- A nonstick tube pan or 10-12 cup bundt cake pan – Select a quality, nonstick pan.
- Electric hand mixer or stand mixer
- A mixing bowl
- Measuring cup and spoons – to ensure accurate quantities of each ingredient.
With these basic kitchen essentials, you’ll be well-equipped to bake up a delicious gluten free lemon poppy seed cake!
How to Store Your Gluten Free Lemon Poppy Seed Cake
Store the cake for 1 day covered at room temperature.
Refrigerate Keto Lemon Poppy Seed Cake
If you need to store it longer, refrigerate in an airtight container for up to 5 days. Just be sure to bring it back to room temperature before serving for the best texture and flavor.
Freeze Keto Lemon Poppy Seed Cake
Freeze in an airtight container for up to 3 months. This cake freezes well.
Want More Healthy Recipes?
Here are some more monk fruit sweetened recipes to enjoy which include plenty of lemon dessert recipes:
- Keto Lemon Curd
- Keto Lemon Poppy Seed Angel Food Cake
- Gluten Free Lemon Bars
- Gluten Free Lemon Meringue Pie
- Keto Chocolate Bundt Cake
- Keto Orange Angel Food Cake
- No-Bake Keto Almond Butter Chocolate Chip Cookies
- Poppy Seed Stollen Recipe
- Vegan Lemon Curd Recipe
Recipe Card
Keto Lemon Poppy Seed Cake Recipe
Equipment
- 1 tube pan or 10-12 cup bundt cake pan
- 1 electric hand mixer or stand mixer.
Ingredients
Dry Ingredients
- 3 cups almond flour
- 1 cup granulated sweetener of choice
- 3 teaspoons baking powder
- 3 tablespoons poppy seeds
- ¼ teaspoon salt
Wet Ingredients
- ½ cup avocado oil Or 1/2 cup pureed avocado – the batter will turn green but this will fade during baking and give the cake a golden yellow color.
- 4 eggs
- ⅔ cup yogurt or sour cream There is a slight difference in flavor between the two. Yogurt will reduce the saturated fat in the recipe. Sour cream will give you a richer flavor.
- 2 teaspoons vanilla extract
- 2-3 tablespoons lemon juice
- 1-2 teaspoons lemon extract
Lemon Glaze
- 2-3 tablespoons lemon juice
- ½ cup sugarfree powdered sweetener
- poppy seeds (optional) You can sprinkle a few into the glaze, if desired.
Instructions
- Preheat oven to 350 and grease a nonstick cake pan with butter or spray with baking spray.
- Whisk together almond flour, granulated sweetener, baking powder, poppy seeds and salt. Tip: Sift the almond flour for a fluffier cake.
- Mix together avocado oil or pureed avocado, eggs, yogurt or sour cream, vanilla extract, lemon juice and lemon extract.
- Add dry ingredients to wet and mix.
- The flavor of lemons and lemon extracts varies, so check the sweetness level of the batter.
- Pour into well-buttered or greased bundt pan and bake 40-55 minutes until a knife or toothpick comes out clean.
- Let the cake cool for 10 minutes before flipping.
Lemon Glaze
- Add lemon juice to powdered sweetener and mix until desired sweetness and consistency is attained. Add a dash of poppy seeds to the glaze, if desired. Drizzle glaze onto cake.
- Top with raspberries, blueberries or sliced strawberries (optional)
Notes
Wow! These are great, turned out perfectly!