Description
A delicious and indulgent keto-friendly cake that features the bright flavors of lemon and poppy seeds, topped with a rich blackberry buttercream.
Ingredients
Scale
- 1 ½ cups almond flour
- 1/4 cup coconut flour
- 1/4 cup poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 large eggs
- 1 cup erythritol or sweetener of choice
- 1/2 cup unsalted butter, melted
- 1/2 cup unsweetened almond milk
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- Zest of 2 lemons
- 1 cup blackberries
- 1/2 cup butter, softened
- 1 cup powdered erythritol
- 1-2 tbsp heavy cream or almond milk (for consistency)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix together almond flour, coconut flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, erythritol, melted butter, almond milk, vanilla extract, lemon juice, and lemon zest.
- Combine the wet ingredients with the dry ingredients and mix until well blended.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool completely before frosting.
- For the blackberry buttercream, blend blackberries until smooth, then mix with softened butter and powdered erythritol until creamy.
- Add heavy cream or almond milk as necessary to achieve the desired consistency.
- Frost the cooled cakes with the blackberry buttercream and decorate as desired.
Notes
- For best results, refrigerate the cake for a few hours before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 120mg