Have you ever had a cake so good that you struck in the middle of the bite, just to appreciate life? That is. A damp lemon cake with tiny knoo crunch from the poppy seeds, all of which are covered with a smooth, slightly sharp blackberry butter cream. And the best thing about it? It is keto -friendly.

Well, if you think: “Keto cake? This is probably dry and tastes of cardboard, ”trust me – that’s not it. This cake is fluffy, butter -like and bursting with fresh flavors. I will take you through every step as if we were together in the kitchen, so snap your apron and let us do something amazing.

What you need

Before we deal with the magic, let’s talk about ingredients. Keto baking differs a little from normal baking, but I will explain everything, so it makes sense.

For the cake:

• 2 ½ cups Almond flour (This gives a soft texture and holds it with low carbohydrate).)
• ¼ cup Coconut flour (helps with the structure and absorbs moisture)
• 2 TSP baking powder
• ½ TL baking powder
• ¼ TL Salt
• 3 tablespoons Poppy seeds (Add this classic crunch)
• 4 tall Egg (Room temperature for better mixing)
• ¾ cup Grain erythritus or monk fruit sweetener (Keeps it cute without sugar)
• ½ cup Not salt butter, melted
• ⅓ cup sour cream (Moisture + wealth)
• ¼ cup Fresh lemon juice (Fresh is best)
• 2 TSP Lemon peel (Add additional lemon taste)
• 1 TL Vanilla extract

For the Blackberry butter cream:

• 1 cup Not salt butter, soft
• ¾ cup powdered erythritol
• ½ cup Fresh blackberries (You can also use frozen, thaw them first)
• 1 TL Lemon juice (to lighten the taste)
• 1 TL Vanilla extract

Step 1: Prepare your ingredients

Start with the preheat of your oven 163 ° C (325 ° F). Bake keto cake better at a slightly lower temperature, so that they don’t brown too quickly before the interior is cooked.

Line two 8-inch cake pans Grease with parchment paper and lightly the sides with butter or non-layer spray. This helps the cake to get out easily.

Step 2: Mix the dry ingredients

The whisk in a large bowl Almond flour, coconut flour, baking powder, baking powder, salt and poppy seeds. Almond flour tends to lump a little, so make sure everything is well mixed.

P and poppies are tiny, but they make a difference – texture outbursts from every bite.

Step 3: Mix the wet ingredients

In another bowl the whisk Eggs and sweeteners until it looks pale and slightly fluffy. This step helps the cake to have a lighter texture.

Now add to the melted butter, sour cream, lemon juice, lemon zest and vanilla extract. Stir smooth.

At this point, your kitchen should smell of fresh lemons.

Step 4: Combine the wet and dry mixtures

Slowly add the dry ingredients into the wet mixture, stirring carefully. You don’t need an electric mixer – just a spatula or a whisk.

As soon as everything is mixed, let the dough sit for roughly 5 minutes. Coconut flour absorbs liquid and this little rest helps the dough to thicken.

Step 5: Bake the cakes

Share the dough evenly between your two prepared cake pans. Smooth the tips with a spatula so that they bake evenly.

Bake for 25-30 minutes Or until the tips are slightly golden and a toothpick introduced in the middle comes out clean.

Let the cakes cool down in the pans 10 minutesAnd then put them in a rust. Keto cake are sensitive when it was warm, so handle gently.

Step 6: Make the Blackberry butter cream

While the cakes cool off, let us do the icing.

First mix the Blackberries In a food processor or puree with a fork. If you don’t want seeds in your icing, burden the puree through a fine mesh sieve.

Now beat that in a mixed bowl butter until creamy. Add them powdered erythritolPresent Blackbread pureePresent Lemon juiceAnd Vanilla extract. Beat smoothly. If it looks too thin, they crame it in the fridge for 10-15 minutes before using it.

Step 7: mount the cake

As soon as the cakes are completely cool, place a layer on a plate or a cake stand.

Spread a generous amount of icing on the top and place the second layer over it. Cover the entire cake with the remaining butter cream and smooth it with a spatula.

For an additional touch you can press a few fresh blackberries over it.

Step 8: Cut and enjoy

The most difficult part? Wait. Leave the cake in the fridge for approximately 30 minutes Before cutting. This helps the flavors to mix and make cutting easier.

Then grab a plate, cut a large piece and try the magic. A soft lemon cake with this rich, fruity icing – it is everything a dessert should be.

Diploma

Baking keto cake needs a little practice, but as soon as you have the shoot, there is no back. This poppy seed-seed lemon cake is proof that desserts with low-carbohydrates can be as soft, sweet and satisfying as traditional.

Regardless of whether you do it for your birthday, a weekend enjoyment or just, enjoy everyone. You did something special.

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