This bright and fresh glazed Keto Lemon Poppy Seed Cake (Or Muffins!) is soft, tender, moist, and perfectly sweetened with a nice lemony flavor. You won't believe there are only 2 net carbs per slice!
Are you more of a chocolate dessert person or a lemon dessert person? I personally love all things chocolate, such as this Best Keto Brownies recipe, but every now and then I want something more summery and light.
This low-carb lemon cake is light, refreshing, moist, and perfect for summer. Or if it's not summer, it will brighten the coldest of days!
The keto cake isn't overpowering with lemon flavor, but still has a refreshing lemon taste with a good balance of sweet and tart. It also has a light crunch of poppy seeds and a silky keto lemon glaze that makes it an instant hit!
❤️ Why You'll Love This Keto Lemon Poppy Seed Cake: 1) It is easy to make, only taking 15 minutes to prep! 2) Is soft, moist, and perfectly sweetened 3) Is gluten-free, grain-free, dairy-free, paleo, low-carb, and keto!
And even though it is naturally a little heavier than say this Keto Angel Food Cake or Keto Vanilla Cake, it is still super moist, soft, and cakey.
Or if you're looking for more lemon recipes, I think you'll love these Sugar-Free lemon bars and Keto Lemon Poppy Seed Bites.
Or if you're vegan, these Vegan Raspberry Lemon Bars from Veggie Balance look yummy too!
Frequently asked questions
Coconut flour is a very unique flour, and unfortunately, cannot be substituted.
Yes, not all coconut flours are made the same! I recommend using Bob's Red Mill, Besti, or Arrowhead Mills Coconut Flour. If you choose to use another brand, ensure the texture is thick, soft, and fluffy. Not grainy. Otherwise, the cake will turn out too wet and will be heavy.
Ingredients
The ingredients for these low-carb lemon poppy seed muffins are super-simple and most low-carb pantries are already stocked with them. Here's what you'll need:
- Coconut Flour - Low-carb flour that's soft and absorbent.
- Sea Salt - Enhances the flavor.
- Baking Powder & Soda - For rising.
- Sugar-Free Sweetener - Use an erythritol-based keto sweetener. *Note- I've recently started allulose, xylitol, or a monk/fruit allulose blend in my cake recipes because it makes them extra soft with ZERO aftertaste! However, I have not tested it in this recipe yet.
- Poppy Seeds - Light crunch and flavor.
- Pure Vanilla - Try to use pure vanilla, not the imitation variety if possible.
- Avocado Oil - Neutral-tasing moisture and texture.
- Lemons - For a bright, acidic lemon taste!
- Eggs - For binding and adding moisture.
And for the glaze you'll need the following:
- Keto Powdered Sweetener - I recommend xylitol or a monk/fruit allulose blend because erythritol-based sweeteners don't dissolve well and can leave a mint-like aftertaste.
- Lemon Juice - Brightness and acidity.
- Water - For thinning the keto glaze.
Easy instructions
Step #1: Whisk together the dry ingredients.
This includes coconut flour, sea salt, baking soda, baking powder, sweetener, and poppy seeds.
Step #2: Whisk together the wet ingredients.
In a separate bowl, whisk together 4 room temperature eggs, pure vanilla, avocado oil, lemon juice, and lemon zest.
💭Tip: I recommend using room-temperature eggs because cold ingredients can prevent the flour from mixing properly and interfere with how the cake rises. To warm them, place them in a bowl of warm water for a few minutes.
Step #3: Pour the wet ingredients into the dry and mix well.
The batter will be thick, this is totally normal!
Step#4: Bake and serve.
Bundt cake
For a low-carb lemon bundt cake, pour or scoop the batter into a well-greased bundt pan and bake for 25 to 30 minutes.
While I haven't tried this recipe in a regular cake pan, I don't recommend it because I don't think it would rise properly. And besides, you would miss out on the beautiful bundt shape!
Try not to over-bake, which can dry out the cake. If the top starts to brown too quickly, loosely cover it with foil.
Turn the cake upside down over a wire rack and allow it to cool completely. Once cooled, carefully invert onto a cake plate.
Muffins
For keto lemon poppyseed muffins, fill each cup just over half full, and bake for 18 to 22 minutes at 350 degrees. The batter will make approximately 18 muffins.
Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Lemon glaze
For the keto lemon glaze, whisk together some powdered keto sweetener with lemon juice, lemon zest, and water as needed to thin it.
Drizzle the glaze over the keto poppy seed muffins or lemon cake and enjoy!!!
💭Tip: If you only have granulated sweetener, simply place it in a very dry blender and whirl until powdered. Then, measure out for the recipe 👍
Storage instructions
- Store: The muffins or cake can be stored tightly covered at room temperature for 2 to 3 days or it can be frozen for up to 1 month.
- Freeze: Freeze for up to 1 month. To freeze, allow to cool completely. Then, cut into individual slices without the glaze. Wrap each piece in plastic wrap then place in a freezer-safe baggie or container. Thaw in the fridge before serving.
Substitutions and variations
- Coconut flour is a unique flour and cannot be substituted - sorry!
- If you want keto lemon cupcakes, follow the directions to make muffins, then replace the glaze with this keto buttercream frosting and add a little bit of lemon juice and lemon zest.
- Please use fresh lemon juice and not the reconstituted stuff, it just isn't the same!
- Fold ⅓ cup of blueberries into the batter, then sprinkle extra blueberries on top of each muffin before baking. If your blueberries are frozen, don't thaw them.
Top tips
- Grease the pan well. Even if it's a non-stick bundt pan, grease the pan well.
- Allow the cake to cool completely. If you try to remove the cake before it has cooled completely, it will stick to the pan and be a disaster.
- Use room-temperature eggs. Using cold eggs can prevent the flour from mixing properly and interfere with how the cake rises.
- Don't skip the glaze! The glaze is simply fabulous and adds the perfect amount of sweetness and tanginess. Trust me, you don't want to miss it!
- Do Not Use A Cake Pan. Even though I have not tested this recipe in a cake pan, I don't recommend it because I don't think it would set up and rise properly.
If you’ve tried these keto lemon poppy seed muffins or bundt cake please let me know in the comments below!
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📖 Recipe
Keto Lemon Poppy Seed Cake (Or Muffins)
Ingredients
- Oil Of Choice Or Cupcake Liners - for greasing or lining pan
- 1 Cup Coconut Flour
- ½ tsp. Sea Salt
- ½ teaspoon Baking Powder*
- 1 tsp. Baking Soda
- 1 Cup Erythritol-Based Keto Granulated Sweetener
- 2 tablespoon Poppy Seeds
- 2 teaspoon Pure Vanilla
- 6 Tbsp. Avocado Oil
- ¼ Cup Fresh Lemon Juice - 1 to 2 large lemons
- Zest from 2 Large Lemons
- 8 Large Eggs - room temperature
Lemon Glaze:
- 1 Cup Powdered Monk Fruit/Allulose Sweetener - see notes below
- 4 tsp. Fresh Lemon Juice - around ½ to 1 large lemon
- Zest of 1 lemon
- ¼ Cup Filtered Water - or as needed to thin
Instructions
- Lower oven rack to lower third position and preheat oven to 350 degrees. For a bundt cake: Grease a 10-inch bundt pan with avocado oil, olive oil, butter, or coconut oil. Be sure to get in between all the nooks and crannies. For muffins: Line a muffin tin with baking cups. The batter will make approximately 18 muffins.
- Place the eggs in a large bowl and cover with warm water to bring to room temperature. Set aside.
- In a large mixing bowl, whisk together the coconut flour, sea salt, baking soda, sweetener, and poppy seeds. Break up any clumps with your fingers.
- In a separate bowl, whisk together the vanilla, avocado oil, lemon juice, lemon zest, and room temperature eggs.
- Pour the wet ingredients into the dry and mix well. The Batter will be fairly thick. For a bundt cake: Pour or scoop the batter evenly into the greased bundt pan. Please don't substitute a cake pan, as it will not work! Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Rotate after 20 minutes to ensure even baking. Try not to over bake, which can dry out your cake. If the top starts to brown too quickly, loosely cover it with foil. For muffins: Fill each cup just over half full, and bake 18 to 22 minutes.
- For cake: Invert pan over a wire rack and cool completely. Once cooled, invert onto serving dish or cake plate. For muffins: Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Drizzle on the glaze and serve.
Lemon Glaze:
- Whisk together the powdered sweetener, lemon juice, and lemon zest. Add filtered water, one tablespoon at a time, as needed to thin. Drizzle over the cake or muffins just before serving.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Lemon Poppy Seed Muffins YouTube Video
- Grease the pan well. Even if it's a non-stick bundt pan, grease the pan well.
- Allow to cool completely. If you try to remove the cake before it has cooled completely, it will stick to the pan and be a disaster.
- Use room-temperature eggs. Using cold eggs can prevent the flour from mixing properly and interfere with how the cake rises.
- Don't skip the glaze! The glaze is simply fabulous and adds the perfect amount of sweetness and tanginess. Trust me, you don't want to miss it!
- Don't substitute the coconut flour. Coconut flour is very unique and this recipe will not work if the coconut flour is replaced with different flour. A word of caution: Not all coconut flours are made the same! I recommend using Bob's Red Mill Coconut Flour or Arrowhead Mills Coconut Flour. If you choose to use another brand, make sure the texture is thick, soft, and fluffy. Not grainy. Otherwise, the cake will turn out too wet and be heavy.
- Do Not Use A Cake Pan. Even though I have not tested this recipe in a cake pan, I don't recommend it because I don't think it would set up and rise properly.
- Leftovers can be stored tightly covered at room temperature for 2 to 3 days or they can be frozen for up to 1 month. If freezing, cool completely and cut into individual slices without the glaze. Wrap each slice in plastic wrap then place them in a freezer-safe baggie.
- For the sweetener in the glaze, I prefer not to use an erythritol-based sweetener because it tends to leave an aftertaste and doesn't completely dissolve. My favorite sweetener for glazes is a powdered monk fruit allulose blend because it dissolves beautifully and leaves ZERO aftertaste! Powdered allulose will also work. However, it's only 70% as sweet as other sweeteners so you'll need to add an additional ⅓ cup.
- If you only have granulated sweetener, simply place it in a completely dry blender and whirl until powdered. Then, measure out for the recipe.
- I have recently started using allulose, xylitol, or a monk fruit/allulose sweetener in my cake recipes because it makes them extra soft with ZERO aftertaste! However, I have not tested it in this recipe yet.
- As a special gift, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Bridie says
Hi can I substitute the avocado oile please
Cassidy Stauffer says
Hi Bridie!
While I haven't tried it so I can't say for sure, I'd imagine you **may** be able to substitute the avocado oil with melted butter. Just be sure to measure it after melting and let it slightly cool before using. I hope this helps!!!
XO,
Cassidy
Kari Rakitan says
Yummy, but it fell apart when trying to take it out of the pan. Used grapeseed oil instead of avocado oil.
Cassidy Stauffer says
Oh no, I'm sorry!!! This has never happened to me! Did you get the oil in all the crevices and allow it to completely cool? If it is even the slightest bit warm it will stick. Sorry again!
-Cassidy
Jill says
When baking any kind of cake—-ESPECIALLY in a Bundt pan, I grease it well and then sprinkle flour al over the entire surface. Then tap it around and dump any excess. I’ve never had a cake stick to my old Bundt pan doing this