44.3K subscribers This easy lemon poppy seed bundt cake with almond flour has no sugar or grains. It's the best low carb keto pound cake recipe I've ever had - and prep takes just
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Lemon Glaze 1 tbsp Cream cheese very soft 1 tbsp Butter melted 1 tbsp lemon juice 3 tbsp low carb powdered sugar (Sukrin Melis, Swerve Confections, Lakanto Powdered) Instructions …
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To make a keto lemon poppy seed cake, use these ingredients and instructions below. The ingredients– 1/2 cup coconut flour, 1 cup unsweetened applesauce, 1/2 teaspoon baking soda, 1/4 cup sugar free maple syrup, 1/4 cup almond butter, 1/4 tsp vanilla extract, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 4 large eggs.
This quick and easy recipe for Low-Carb Lemon Poppy Seed Muffins starts your day on a bright note. These tender muffins boast the traditional flavor combination of lemon and poppy seeds. These muffins can be part of a low-carb, keto, Paleo, dairy-free, gluten-free, or diabetic diet. Preheat oven to 350º Fahrenheit.
Store this keto lemon poppy seed pound cake gluten-free bundt cake in the refrigerator for up to a week. If you’re making it for an occasion, it’s best to put on the glaze fresh (the day-of), but for leftovers it’ll be fine even if the glaze is already on it.
Yes, you can freeze the keto friendly lemon pound cake for 2-3 months. Thaw it in the fridge before serving. Reheating works okay, but the glaze will soak into the cake. When I first tested this keto pound cake recipe, I didn’t have a specific occasion for it. So, I sliced it and stuck it in the freezer.