HOW TO MAKE KETO LEMON POPPY SEED CAKE | SUPER EASY | NO TOOLS | REFRESHING | MOIST | DELICIOUS
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Coconut Flour (
Almond flour (
Monk fruit (
Poppy Seeds (
6-inch round pan with a removable bottom (
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I finally found poppy seeds at my regular baking ingredient shop and immediately thought of making lemon poppy seed cake. I love the look of the poppy seeds in the cake and the crunchy texture when I bite into them. This cake is so flavorful, refreshing and delicious on its own but when top with the lemon cheesecake frosting, it is another whole new level - super yummy!
The recipe can be viewed and printed at this link ;
NUTRITION INFO
COCONUT FLOUR VERSION
[ Total Servings = 8 ]
Per serving ;
Total Carb = 1.5 g
Dietary Fiber = 0.6 g
Net Carb = 0.9 g
Calories = 207
Total Fat = 21.3 g
Protein = 1.6 g
ALMOND FLOUR VERSION
[ Total Servings = 8 ]
Per serving ;
Total Carb = 5.2 g
Dietary Fiber = 2.4 g
Net Carb = 2.8 g
Calories = 323
Total Fat = 30.7 g
Protein = 5.7 g
Note: For best results, weigh the ingredients.
INGREDIENTS
DRY INGREDIENTS
Coconut Flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)
Baking Powder = 8 g / 2 tsp
Monk fruit = 30 g / 3 1/2 tbsp (This amount is very low so that it balances out with the sweetness from the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter to about 60 to 80 g. You can also use any other keto friendly sweetener.)
Salt = 1/4 tsp
Lemon Zest = 1 lemon (1 tbsp)
Poppy Seeds = 18 g / 2 tbsp
WET INGREDIENTS
Whipping Cream (room temp) = 160 ml / 0.6 cup (You can also use coconut cream, yogurt or sour cream)
Unsalted Melted Butter (room temp) = 60 ml / 1/4 cup (You can also use coconut or olive oil)
Eggs (room temp) = 3 large whole eggs (173 g)
Fresh lemon juice = 30 ml / 2 tbsp
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 340 F or 170 C.
2. In a bowl, add all the dry ingredients and mix to combine.
3. Add all the wet ingredients and whisk until well combined. The batter is quite thick.
4. In the video, I used a 6 inch (15 cm) pan greased and lined with parchment paper.
5. Transfer the batter into the pan and spread evenly.
6. Bake for 40 minutes or until a wooden skewer comes out clean.
7. Once ready, remove the cake from pan and cool completely on a wire rack before frosting.
LEMON CREAM CHEESE FROSTING
Unsalted butter (softened) = 30 g / 2 tbsp
Cream cheese (softened) = 100 g / 7 tbsp
Allulose Powdered Sweetener (or any keto friendly powdered sweetener) = 100 g / 0.8 cup
Fresh lemon juice = 30 ml / 2 tbsp
DIRECTIONS
1. In a bowl, add the butter, cream cheese and whisk until smooth and creamy.
2. Add the lemon juice and whisk to combine.
3. Add the powdered sweetener and whisk until well combined.
4. If the consistency is too runny or soft, you can add either more cream cheese or powdered sweetener.
5. Chill until ready for use.
6. When the cake is ready, spread the frosting evenly on the top of the cake. You can also frost the sides if you have leftover frosting.
7. Sprinkle with some poppy seeds (Optional).
NOTE
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Make Breakfast with me - Almond Poppy Seed Muffins
Recipe Link:
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How to Make Poppy Seed Bread | Bread Recipe | Allrecipes.com
Get the top-rated recipe for Poppy Seed Bread with Glaze at
Watch how to make poppy seed bread with a sweet glaze and yummy almond and orange flavors. Make it in a loaf pan, muffin tin, or a Bundt pan, it always comes out delicious. Nothing's better with a hot cup of coffee.
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Glazed Poppy Seed Bread
Ingredients
For the Bread
3 Large Eggs
2 Cups Sugar
1 1/4 Cup Milk
1/4 Cup Buttermilk
1 1/8 Cup Canola Oil
1 1/2 Teaspoons Almond Extract
1 1/2 Teaspoons Vanilla
1 1/2 Teaspoons Butter Flavoring
3 Cups Flour
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Baking Powder
1 1/2 Tablespoons Poppy Seeds I often toss in 2
For the Glaze
3/4 Cups Sugar
1/4 Cup Orange Juice
1/2 Teaspoon Almond Extract
1/2 Teaspoon Vanilla Extract
1/8 Teaspoon Butter Flavoring
1/4 Cup Melted Unsalted Butter
Instructions
Preheat the oven to 350 degrees.
Spray and dust with flour (put a little flour in after spray, tap the pan as you turn it to coat all sides and the bottom) 6 mini loaf pans.
In the bowl of a standing mixer, beat the eggs, sugar, milk, buttermilk and oil until combined.
Add the almond, butter and vanilla extracts and mix again.
In a separate bowl, whisk together the flour, salt, baking powder and poppy seeds.
Add to the wet ingredients and mix until everything is incorporated. Do not over mix.
Pour evenly between 6 pans (sometimes I use 5 but NEVER use only 4 pans or you'll have an oven fire), and bake for 55 minutes. see note
Allow to sit for a couple of minutes, and then while it's still warm, roll in the glaze and pop back into the pans for delivering to friends and neighbors.
Or just wait for the kids to go to bed and eat it all.
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Orange Almond Poppy Seed Tea Cake
**Orange Almond Poppy Seed Tea Cake**
Ingredients
3 large eggs beaten (room temperature)
1-1/2 cups whole milk (room temperature)
1/2 cup canola oil
1/2 cup unsalted butter softened
1 tablespoon poppy seeds
1-1/2 teaspoons almond extract
2 teaspoons vanilla extract
3 cups all-purpose flour
2-1/2 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon orange grated orange peel (optional)
GLAZE:
3/4 cup confectioners' sugar
1/4 cup orange juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon melted butter
Almond Poppy Seed Muffins Recipe | The Sweetest Journey
How to make soft muffins with almonds and poppy seeds for a great breakfast pastry.
Ingredients:
2 Cups All Purpose Flour (272g)
3 Teaspoons Baking Powder (15g)
1/4 Teaspoon Salt (1.5g)
¾ Cup Softened Butter (168g)
¾ Cup Sugar (144g)
5 Tablespoons Plain Yogurt (70g)
2 Eggs
2 Teaspoons Almond Extract (10ml)
2 Tablespoons Poppy Seeds (17.6g)
1/2 Cup Sliced Almonds (42g)
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the yogurt, mixing just until combined. Add the eggs and almond extract; beat until well combined. Gradually add the flour mixture in 2 additions, mixing just until smooth and well combined. Fold in the poppy seeds.
2. Line a muffin tin with paper liners. Fill each liner cup ¾ full with batter. Sprinkle tops with the sliced almonds. Bake in a preheated oven at 350F for 25-30 minutes or until an inserted toothpick comes out clean and the tops are golden brown. Remove from pan and let cool completely on a wire rack.
| Makes about 12 muffins.
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