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Keto Lemon Bundt Cake with Poppy Seeds

A bright, fresh, springtime cake for every occasion.
Keyword Chef Taffiny Elrod, lemon meringue keto chow
Recipe Creator Chef Taffiny Elrod
Prep Time 20 minutes
Cook Time 50 minutes

Yields:

12 servings

Ingredients:

  • 1 12 cup metal Bundt pan

Directions:

  • Heat the oven to 325℉, set a rack to the center of the oven and grease the Bundt pan well with cooking spray or butter.
  • Sift together the almond flour, Keto Chow, baking powder, and sea salt and set aside.
  • In a separate bowl, beat the butter with the erythritol until well combined.
  • Add the eggs one at a time, beating after each addition.
  • Add the dry ingredients in two batches, beating on low speed after each addition.
  • Add the sour cream, vanilla extract, lemon zest, and juice and beat together on low speed until everything is incorporated.
  • Add the poppy seeds and mix into the batter. It will be thick.
  • Scoop the batter into the greased Bundt pan. Use an offset spatula or a spoon to smooth the batter and make it as even as possible.
  • Place the pan in the preheated oven and bake for about 45-50 minutes, or until the cake is set and a tester comes out clean. The cake has a lot of fat so the tester may look shiny, but there shouldn’t be any batter clinging to the tester when the cake is ready. It will be brown and feel set in the center. It is dense so it may not bounce back when touched.
  • Place the cake on a cooling rack and let cool about 15 minutes, then flip the pan over and turn the cake out onto the cooling rack to finish cooling.
  • Once cooled, top with lemon royal icing if desired.
  • Store in an airtight container in the refrigerator for up to a week or wrap tightly in plastic wrap and freeze for up to six months.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.
To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Nutrition Facts
Keto Lemon Bundt Cake with Poppy Seeds
Serving Size
 
1 piece
Amount per Serving
Calories
357.65
% Daily Value*
Fat
 
32.81
g
50
%
Saturated Fat
 
12.91
g
81
%
Trans Fat
 
0.78
g
Polyunsaturated Fat
 
4.14
g
Monounsaturated Fat
 
13.36
g
Cholesterol
 
100.6
mg
34
%
Sodium
 
346.82
mg
15
%
Potassium
 
488.56
mg
14
%
Carbohydrates
 
20.82
g
7
%
Fiber
 
3.97
g
17
%
Sugar
 
2.16
g
2
%
Sugar Alcohol
 
13.06
g
Net Carbs
 
3.79
g
Protein
 
11.71
g
23
%
Vitamin A
 
791.65
IU
16
%
Vitamin C
 
21.95
mg
27
%
Calcium
 
278.65
mg
28
%
Iron
 
1.57
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 1 12 cup metal Bundt pan
Nutrition Facts
Keto Lemon Bundt Cake with Poppy Seeds
Serving Size
 
1 piece
Amount per Serving
Calories
357.65
% Daily Value*
Fat
 
32.81
g
50
%
Saturated Fat
 
12.91
g
81
%
Trans Fat
 
0.78
g
Polyunsaturated Fat
 
4.14
g
Monounsaturated Fat
 
13.36
g
Cholesterol
 
100.6
mg
34
%
Sodium
 
346.82
mg
15
%
Potassium
 
488.56
mg
14
%
Carbohydrates
 
20.82
g
7
%
Fiber
 
3.97
g
17
%
Sugar
 
2.16
g
2
%
Sugar Alcohol
 
13.06
g
Net Carbs
 
3.79
g
Protein
 
11.71
g
23
%
Vitamin A
 
791.65
IU
16
%
Vitamin C
 
21.95
mg
27
%
Calcium
 
278.65
mg
28
%
Iron
 
1.57
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Heat the oven to 325℉, set a rack to the center of the oven and grease the Bundt pan well with cooking spray or butter.
  • Sift together the almond flour, Keto Chow, baking powder, and sea salt and set aside.
  • In a separate bowl, beat the butter with the erythritol until well combined.
  • Add the eggs one at a time, beating after each addition.
  • Add the dry ingredients in two batches, beating on low speed after each addition.
  • Add the sour cream, vanilla extract, lemon zest, and juice and beat together on low speed until everything is incorporated.
  • Add the poppy seeds and mix into the batter. It will be thick.
  • Scoop the batter into the greased Bundt pan. Use an offset spatula or a spoon to smooth the batter and make it as even as possible.
  • Place the pan in the preheated oven and bake for about 45-50 minutes, or until the cake is set and a tester comes out clean. The cake has a lot of fat so the tester may look shiny, but there shouldn’t be any batter clinging to the tester when the cake is ready. It will be brown and feel set in the center. It is dense so it may not bounce back when touched.
  • Place the cake on a cooling rack and let cool about 15 minutes, then flip the pan over and turn the cake out onto the cooling rack to finish cooling.
  • Once cooled, top with lemon royal icing if desired.
  • Store in an airtight container in the refrigerator for up to a week or wrap tightly in plastic wrap and freeze for up to six months.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.
To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

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