Low-Carb Lemon Poppy Seed Cake

This Low-Carb Lemon Poppy Seed Cake features a moist, zesty cake with crunchy poppy seeds. Perfect for a healthy breakfast, it’s a simple recipe that blends bright, nutty flavors into a nutritious, satisfying start to the day with minimal effort.

Why You’ll Love This Recipe

This cake is a nutritious, healthy breakfast idea that transforms a moist, zesty cake with crunchy poppy seeds into a delightful treat, perfect for a satisfying morning. Easy to make and packed with healthy fats and fiber, it’s a guilt-free indulgence. Versatile—enjoy with tea or solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Mix Gently: Prevents dense texture.
• Use Fresh Lemons: Enhances natural zest and flavor.
• Check Doneness: Center should be set but moist.
• Avoid Overmixing: Keeps cake light.
• Serve Chilled: Maximizes lemony appeal.
• Adjust Sweetness: Taste and tweak erythritol to preference.
• Use Parchment: Eases removal from pan.
• Rest Before Serving: Allows flavors to meld.
• Portion Carefully: Prevents messiness.
• Toast Poppy Seeds: Boosts nutty flavor if desired.

Yield: 10 servings

Low-Carb Lemon Poppy Seed Cake

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Moist low-carb lemon poppy seed cake, healthy breakfast treat.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

• ½ cup coconut milk
• ½ cup erythritol
• ½ cup erythritol
• 1 tbsp lemon zest
• 1 tbsp lemon zest
• 1 tsp baking powder
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp vanilla extract
• 1.5 cups almond flour
• 1.5 cups almond flour
• 2 large eggs
• 2 large eggs
• 2 tbsp lemon juice
• 2 tbsp lemon juice
• 2 tbsp poppy seeds
• 2 tbsp poppy seeds
• pinch salt
• pinch salt

Instructions

1. Prep the Batter: In a bowl, mix almond flour, baking powder, poppy seeds, and a pinch of salt.
2. Add Wet Ingredients: Whisk eggs, erythritol, coconut milk, lemon juice, lemon zest, and vanilla extract until smooth.
3. Combine Mixtures: Stir the wet ingredients into the dry mixture until just blended.
4. Prepare the Pan: Pour the batter into a greased or parchment-lined cake pan.
5. Even Out: Smooth the top with a spatula for even baking.
6. Bake the Cake: Preheat oven to 350°F and bake for 35-40 minutes until the center is set.
7. Check Doneness: Insert a toothpick; it should come out clean with a few moist crumbs.
8. Cool the Cake: Let cool in the pan for 30 minutes, then transfer to a rack for 1 hour.
9. Slice the Cake: Cut into portions once fully cooled.
10. Serve and Enjoy: Serve chilled or at room temperature, savoring this zesty, healthy breakfast delight!

Notes

• Mix gently for texture; use fresh lemons for zest.
• Check doneness to avoid overbaking; avoid overmixing for lightness.
• Store leftovers promptly to maintain freshness; serve chilled for best taste.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 149Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 37mgSodium 86mgCarbohydrates 6gFiber 3gSugar 1gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Almond Flour (1.5 cups): For low-carb base.
• Eggs (2 large): For binding and lift.
• Erythritol (½ cup): For keto-friendly sweetness.
• Lemon Juice (2 tbsp): Fresh, for zing.
• Lemon Zest (1 tbsp): For extra brightness.
• Coconut Milk (½ cup): Full-fat, for moisture.
• Baking Powder (1 tsp): For rise.
• Salt (pinch): Enhances flavor; adjust to taste.
• Poppy Seeds (2 tbsp): For crunch.
• Vanilla Extract (1 tsp): For aroma.

Variations and Substitutions

• Flour Swap: Use coconut flour (adjust quantity).
• Egg Swap: Use flax eggs for vegan option.
• Sweetener Swap: Use monk fruit sweetener instead of erythritol.
• Juice Swap: Use lime juice for variety.
• Zest Swap: Use orange zest or omit.
• Milk Swap: Use almond milk or omit.
• Seed Swap: Use chia seeds or omit.
• Extract Swap: Use almond extract or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; serve chilled.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Not recommended; serve cold.

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Until you can read, Low-Carb Chocolate Mint Protein Smoothie