Keto Lemon Poppy Seed Bundt Cake looks beautiful as it comes out from its pan. It attracts people with its cute bundt shape and delightful lemon fragrance. You may keep them in the freezer or fridge. Enjoy a couple of slices as a breakfast or dessert along with your keto coffee. The poppy seeds give a great look when we cut the slices. Keto Lemon Poppy Seed Bundt Cake only contains 4 g of net carbs in a serving. If you want to lose more carbs then omit the poppy seeds.

Table of Contents

INGREDIENT NOTES Keto Lemon Poppy Seed Bundt Cake:

FLOUR:
Always use skinless almond flour which should be in a fine powder. If you use almonds with skin to make flour or you have coarse-ground flour, it will ruin the texture of your cake.

ESSENCE:
Use the extract of lemon to give a strong lemon flavor. The essence of vanilla pairs with lemon to cut the bitter flavor of lemon.

POPPY SEEDS:
Poppy seeds have the effect of opiates. If you know that your job requires surprise drug testing then swap the poppy seeds with chia seeds. Otherwise, poppy seeds will be great.

EGGS:
Use large-sized eggs and they must be at normal temperature when using.

BUTTER:
You have to use the melted butter but it must be at normal surrounding temperature.

STORAGE INFORMATION Keto Lemon Poppy Seed Bundt Cake:

FREEZER:
Use a freezer to store the cake for 80 OR 90 days. If you plan to store it then don’t add glaze before storing. Use the fridge to defrost it. When you serve then add glaze.

FRIDGE:
Keep the cake for 2 or 3 days using the fridge. It is better to store it without the glaze but if you have to store the remaining cake with glaze then it is fine.

If you store the cake along with glaze on its top then your cake will sip up the glaze and become soggy when you warm it up.

FAQs Keto Lemon Poppy Seed Bundt Cake:

Is it vital to use poppy seeds?

Poppy seeds give a nice look to the cake when we cut its slices. We may replace them with chia seeds or miss them if we have a warning for drug testing. If you have a few poppy seeds eaten then your reports may show you positive for opium.

Why this cake is going viral?

The exceptional lemon fragrance and poppy seeds will make people love the cake. Moreover, It has a very low carb count.

Keto Lemon Poppy Seed Bundt Cake

Recipe by FrendesCourse: Breakfast, DessertCuisine: American

Keto Lemon Poppy Seed Bundt Cake looks beautiful as it comes out from its pan. It attracts people with its cute bundt shape and delightful lemon fragrance.

Ingredients

LEMON GLAZE:
Extract of vanilla, 1/4th tsp.
Three-fourth cup of monk fruit allulose (besti powdered)
1/4th cup of juice of lemon.
WET INGREDIENTS:
3/4 cup of sour cream
Extract of lemon, 2 tbsp.
Three-fourth cup of butter, (unsalted)
2 teaspoons of vanilla essence.
Large eggs, 4
DRY INGREDIENTS:
Salt, 1/2 tsp.
Three-fourth cup of besti monk fruit allulose blend.
Poppy seeds, 3 tbsp.
Two teaspoons of baking powder.
3 cups of almond flour (blanched)

Directions

PREPARATIONS:
1.Grab a bundt cake pan.
2.Apply oil to all its sides and place it away
3.Switch the oven on and set the temperature knob to 177 degrees C.
MIXING WET INGREDIENTS:
1.Pick a big bowl.
2.Add sweetener and butter.
3.Beat till fluffy using a hand blender.
4.Now add eggs, sour cream, essence of vanilla & lemon.
5.Beat them well to have a smooth mixture of wet items.
DRY INGREDIENTS:
1.Pick another bowl, and add baking powder, almond flour, poppy seeds, and salt.
2.Mix to combine well.
MAKING BATTER:
1.Transfer a cup of dry mixture at once and mix.
2.Then repeat the same process till all the dry mix combines with the wet ingredients.
3.Don’t ever transfer the whole dry mixture at once or it will result in the formation of a lumpy mixture.
BAKING:
1.Transfer the prepared and smooth batter to the bundt pan which you have already greased.
2.Insert the bundt pan into the oven.
3.Bake for a least an hour.
4.Check the cake by putting the toothpick in the center.
5.If it doesn’t come out wet, that means your cake is ready.
6.Remove the bundt cake from its pan once it cools down.
7.Place it on the wired rack to get to the surrounding temperature.
MAKING GLAZE:
1.Pick a small bowl.
2.Add the juice squeezed from lemon, sweetener, and essence of vanilla.
3.Mix it well and your glaze is ready.
4.Drip the white lemon-flavored glaze over that baked bundt cake.

Notes

The recipe here uses sour cream to make the cake too moist. You should try it also.
Never add the dry mix to the wet mix at once. Add it in 3 or 4 batches if you don’t want your mixture to be lumpy.

NUTRITIONAL INFORMATION PER SERVING:

Yield: 16 servings

Serving size: 1/16th of the whole cake (1 slice)
Calories: 248 kcal
Carbohydrates: 6 grams
Net carbs: 4 g
Fiber: 2 grams
Proteins: 7 g
Fats: 23 grams
Sugar: 1 g