Lower oven rack to lower third position and preheat oven to 350 degrees. 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.
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. Batter will be fairly thick. Pour or scoop the batter evenly into the greased bundt pan. Bake for 25 to 30 minutes or until 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.
Invert pan over a wire rack and cool completely. Once cooled, invert onto serving dish or cake plate. Top with glaze, slice, and serve.
Whisk together the powdered sweetener, lemon juice, and lemon zest. Add filtered water as needed to thin and drizzle over the cake just before serving.
For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch such as potato starch, arrowroot, or tapioca flour.
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 flours 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 it can be frozen. If freezing, cool completely and cut into individual slices without the glaze. Cover with plastic wrap then place in a large baggie. It can be frozen up to 1 month.
For the sweetener in the cake, I recommend using an erythritol-based granulated sweetener. I prefer the Besti brand, but Swerve Sweetener and Lakanto Sweetener work too! Keep in mind that if using Besti Erythritol (as opposed to Swerve), that it's only 70% as sweet as other sweeteners because it doesn't contain any fillers. Because of this, you'll need to add an extra 1/3 cup. The Besti Erythritol Monk Fruit Blend, however, can be used just like any other sweetener.
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For the sweetener in the glaze, I prefer not to use an erythritol-based sweetener because it tends to leave an aftertaste. My favorite sweetener for glazes is a powdered monk fruit allulose blend, however, any powdered keto sweetener will work!
To make keto poppy seed muffins, simply line a muffin tin with baking cups and prepare the batter as directed. Then, fill each cup just over half full, and bake 18 to 22 minutes at 350 degrees. The batter will make approximately 18 muffins. Allow to cool in the pan 5 minutes, then transfer to a cooling rack to cool completely.