You can have your cake and actually not feel guilty eating it! I get it-food is something we all get a bit emotional about. Take the lemon poppy seed cake my mom used to make every year for my birthday. After switching to eating sugar free and low carb, I thought I’d never taste that burst of flavor in my mouth again! Guess what?! I’ve cracked the code and now you can enjoy your very own delicious and sugar free, lemon poppy seed cake. My mouth just watered. This cake is great for brunch, and if you’re looking for another beautiful side dish, try out these gorgeous marinated tomatoes.
Mix dry ingredients:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 3/4 cup granulated monk fruit (I like Lankato)
- 2 tsp baking powder
- 1/4 tsp Xanthum gum (I like Bob’s Mill)
In separate bowl, mix wet ingredients:
- 1/2 cup softened butter
- 3 large eggs
- 3 TBS lemon juice
- 1/2 tsp vanilla
- 1 cup sour cream (this is optional and will give you a much moister cake, which I prefer)
Add to mix:
- zest of 1 lemon
- 3 TBS fresh poppy seeds (that’s the secret)
Spoon mix (it will be dense) into prepped bundt cake. I like to spray mine with Carrington Farms Ghee Cooking Spray. Place in pre-heated oven at 350 Fahrenheit.
Bake until sides are brown and pulling away from edges, and center feels dry to touch. Or go by smell, cuz that’s what I do.
Flip cake onto cooling rack and allow to cool completely before frosting.
- 1 cup powdered monk fruit. (I like this one)
- 3 TBS lemon juice
- 3 TBS Heavy Whipping cream.
Mix well, until desired consistency. I like it on the thicker side, with a nice sheen. Then pour over your cake, allowing frosting to ooze off sides and down into center. Be a hero and let someone lick the bowl. I like the idea of frosting more than the frosting itself-this cake can totally hold its own without frosting…just sayin’)
This recipe is kid approved!
Try it out and let me know what you think in the comments below!
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