Description
Keto Lemon Poppy Seed Cake with Blackberry Buttercream is a delightful low-carb dessert that combines the zesty flavor of lemon with the nutty crunch of poppy seeds, topped with a creamy blackberry buttercream.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- For the Blackberry Buttercream:
- 1/2 cup unsalted butter, softened
- 1 cup powdered erythritol
- 1/4 cup fresh blackberries
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the almond milk, melted coconut oil, lemon juice, and lemon zest. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake cools, prepare the blackberry buttercream. In a medium bowl, beat the softened butter until creamy.
- Add the powdered erythritol, blackberries, and vanilla extract. Mix until smooth. If the buttercream is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
- Once the cake is completely cool, spread the blackberry buttercream evenly over the top. Slice and serve.
Notes
- For a more intense lemon flavor, add an extra tablespoon of lemon zest to the batter.
- You can substitute the blackberries with raspberries or blueberries for a different berry flavor in the buttercream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg