Description
This Keto Lemon Poppy Seed Cake with Blackberry Buttercream is a delightful low-carb dessert perfect for those following a ketogenic lifestyle. Made with wholesome almond flour, zesty lemon, crunchy poppy seeds, and a luscious blackberry-infused buttercream, this cake delivers a refreshing burst of flavor while keeping sugar and carbs in check.
Ingredients
Scale
Cake
- 2 cups almond flour
- 1/4 cup poppy seeds
- 1/2 cup erythritol
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Blackberry Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1/4 cup blackberry puree
- 1/4 cup erythritol
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is prepared.
- Mix Dry Ingredients: In a bowl, combine almond flour, poppy seeds, erythritol, baking powder, and baking soda. Stir until evenly mixed.
- Prepare Wet Ingredients: In another bowl, beat the softened butter and eggs together until smooth and creamy. Then add the almond milk, lemon juice, and lemon zest, mixing well to incorporate all the flavors.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until the batter is well combined without overmixing.
- Bake the Cake: Grease a cake pan and pour in the batter. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan before removing it and frosting to prevent the buttercream from melting.
- Prepare Blackberry Buttercream: In a bowl, beat the softened butter with blackberry puree and erythritol until the mixture is creamy, smooth, and well combined.
- Frost the Cake: Once the cake is completely cooled, spread the blackberry buttercream evenly over the top and sides as desired. Serve and enjoy!
Notes
- Ensure the cake is fully cooled before applying the frosting to prevent it from melting and sliding off.
- Use fresh blackberries for the puree to enhance the flavor and natural sweetness.
- This cake can be stored in the refrigerator for up to 5 days, covered tightly.
- For a nut-free version, consider using coconut flour but adjust quantities as coconut flour absorbs more moisture.
- To intensify lemon flavor, add an extra teaspoon of lemon zest.
