Lemon Poppy Seed Cake (Or Muffins)

This bright and fresh glazed Keto Lemon Poppy Seed Cake (Or Muffins!) is soft, tender, moist, and perfectly sweetened with a nice lemony flavor.


- Cupcake Liners - Coconut Flour - Sea Salt - Baking Powder - Baking Soda - Erythritol-Based Keto Granulated Sweetener - Poppy Seeds - Pure Vanilla

Step 1

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.

Step 2

Place the eggs in a large bowl and cover with warm water to bring to room temperature. Set aside.

Step 3

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.

Step 4

In a separate bowl, whisk together the vanilla, avocado oil, lemon juice, lemon zest, and room temperature eggs.

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