Lemon Poppyseed Bundt Cake

A delicious lemon poppy seed bundt cake with lemon glaze. A perfect breakfast or tea time treat. Low carb and gluten free.

Ingredients

Cake:
• 3 cups almond flour
• 1/3 cup unflavoured whey protein powder
• 3 tbsp poppy seeds
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp xanthan gum
• ½ tsp salt
• ½ cup butter, softened
• ½ cup Swerve Sweetener or granulated erythritol
• 3 large eggs
• 20 drops stevia extract
• Zest of 2 lemons
• ¼ cup freshly squeezed lemon juice
• ¼ cup almond milk
Glaze:
• ½ cup powdered Swerve Sweetener or powdered erythritol
• ¼ cup freshly squeezed lemon juice
• 
  

Instructions

1. For the cake, preheat oven to 300F and butter a bundt pan very well.
2. In a medium bowl, whisk together almond flour, protein powder, poppy seeds, baking powder, baking soda, xanthan gum and salt. Set aside.
3. In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes.
4. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in stevia extract and lemon zest.
5. Beat in half of the almond flour mixture, then beat in lemon juice and almond milk. Beat in remaining almond flour mixture until well combined.
6. Pour batter into prepared pan and smooth the top with an offset spatula.
7. Bake 50 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.
8. For the glaze, whisk together powdered erythritol and lemon juice until smooth. If too thin, add a bit more powdered erythritol. If too thick, at a bit more liquid.
9. Drizzle glaze over cooled cake.

Notes

Serves 12. Each serving has a total of 7.6 g of carbs and 3.5 g of fiber. Total NET CARBS = 4.1 g.

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Link to original recipe