Keto Poppy Seed Lemon Cake with Blackberry butter cream recipe


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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Keto Poppy Seed Lemon Cake with Blackberry buttercream

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This Keto poppy seed cake is soft, butter -like and full of fresh lemon taste. It is made of almond flour, coconut flour and keto-friendly sweetener, which makes it a perfect carbohydrate and gluten-free dessert. The creamy Blackberry butter cream adds a fruity, slightly sour balance, which makes everyone to be irresistible. Perfect for birthdays, tea time or a special pleasure!

  • Author: Jane Summerfield
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes
  • Yield: 10 Slices 1X
  • Category: Dessert
  • Procedure: Bake
  • Kitchen: Americans, keto, carbohydrate
  • Diet: Gluten -free

For the cake:

  • 2 ½ cups Almond flour
  • ¼ cup Coconut flour
  • 2 TSP baking powder
  • ½ TL baking powder
  • ¼ TL Salt
  • 3 tablespoons Poppy seeds
  • 4 Large eggs (room temperature)
  • ¾ cup Grain erythritus or monk fruit sweetener
  • ½ cup Not salt butter, melted
  • ⅓ cup sour cream
  • ¼ cup Fresh lemon juice
  • 2 TSP Lemon peel
  • 1 TL Vanilla extract

For the Blackberry butter cream:

  • 1 cup Not salt butter, soft
  • ¾ cup powdered erythritol
  • ½ cup Fresh blackberries (pureed and tense when coreless preferred)
  • 1 TL Lemon juice
  • 1 TL Vanilla extract

  1. Preheat & preparation – Preheat the oven too 163 ° C (325 ° F). Line two 8-inch cake pans With parchment paper and grease the sides.

  2. Mix dry ingredients – Start together in a large bowl Almond flour, coconut flour, baking powder, baking powder, salt and poppy seeds.

  3. Mix wet ingredients – Cord in another bowl Eggs and sweeteners to light and fluffy. Add melted butter, sour cream, lemon juice, lemon zest and vanilla extract and stir until smooth.

  4. Combine – Slowly add the dry ingredients to the wet mixture, stirring carefully. Let the dough rest for 5 minutes to thicken.

  5. Bake – Divide the dough evenly between the cake pans and smooth the tops. Bake for 25-30 minutes Or until a toothpick comes out clean. Let cool in pans for 10 minutesand then transferred to a rust.

  6. Make the butter cream – blackberries in a puree and the load if desired. Hit butter until creamy, then add Erythritan powder powder, blackberry puree, lemon juice and vanilla extract. Mix smooth. Chilling for 10-15 minutes If too soft.

  7. Put together the cake – Spread a sugar layer between the cakes and then cover the entire cake with the remaining butter cream.

  8. Chill & serve – Let the cake cool 30 minutes Before cutting for the best texture.

Notes

  • Sweetener exchange -Jeder keto -friendly sweetener powder or a granulated sweetener will work. Avoid liquid sweeteners because you can influence the texture.
  • storage – Store in an airtight container in the refrigerator 5 days Or freeze panes for later.
  • No poppy seeds? – You can skip them or replace them with chia seeds for a similar texture.
  • Fee too soft? – If the butter cream is too thin, cool it in the fridge before delighting the cake.

Please note: The recipe displayed in the video or the ingredients can differ slightly from what is listed here. Use the video as an illustration, but for the best results you may want to adhere to the recipe provided in this article.

Nutrition

  • Serving size: 1 disc
  • Calories: 280 sugar: 1 g sodium: 120 mg fat: 26 g saturated fat: 11 gunsaturated

Frequently asked questions (FAQs)

Why did my cake sank in the middle?

Keto cake are sensitive. If you sink, it might have needed a few minutes in the oven. Make sure you inquire with a toothpick before taking it out.

Can I use another sweetener?

Yes! All powdered or granulated keto -friendly sweeteners work. Simply avoid liquid sweeteners – you can change the texture.

Can I keep leftovers?

Absolutely! Keep the cake up to 5 days in an airtight container in the fridge. You can also freeze for later discs.