Keto Lemon Poppy Mini Bundt Cakes
User Reviews
5
Keto Lemon Poppy Mini Bundt Cakes
Description
The Keto Lemon Poppy Mini Bundt Cakes are crafted from a blend of almond flour and oat fiber, providing a low-carb base with a traditional texture. Lemon zest and juice infuse a fresh citrus flavor, complemented by the distinctive crunch of poppy seeds. Whipping the egg whites to soft peaks and folding them into the batter contributes to a delicate, airy texture that supports the mini bundt shape.
After baking in a fluted mini bundt pan, the cakes are cooled and topped with a glaze made from confectioners' erythritol sweetener, lemon juice, and vanilla extract, adding sweetness and a smooth, tangy finish. This glaze can be adjusted for consistency to drip nicely over the cakes.
The recipe suggests using oat fiber for its texture benefits and its zero net carb content. There are alternatives like a psyllium husk powder and coconut flour combination for those without oat fiber but adjustments in liquid may be needed. The cakes offer a balanced combination of citrus brightness, mild sweetness, and poppy seed texture, making them suitable for snack or dessert in a keto or low-carb lifestyle.
Ingredients
For the Cakes
- 1 ½ cups almond flour Super Fine
- ¼ cup oat fiber see notes
- 3 egg separated
- ⅔ cup sour cream
- 2 tablespoons butter room temperature, grass-fed
- ½ cup Swerve confectioners
- 2 teaspoons baking powder
- lemon zest and juice from 2 lemons
- 1 teaspoon vanilla extract pure
- 1 tablespoon poppy seeds
- Pinch salt
For the Glaze
- ⅓ cup Swerve confectioners (or powdered erythritol) or as needed
- 2 tablespoons lemon juice or as needed, fresh
- ½ teaspoon vanilla extract pure
Instructions
To Make the Cake
- Preheat oven to 350F. Add the almond flour, oat fiber, poppy seeds, baking powder and salt to a bowl and whisk to combine. In a separate bowl, whip up the egg whites using a hand mixer to soft peaks and set aside.
- Add the butter, egg yolks, swerve, sour cream, lemon juice, lemon zest and vanilla extract to another bowl and mix using a hand mixer. Mix in the egg whites.
- Mix in the dry ingredients and mix just until combined. Using an ice cream scoop, add the batter to a mini fluted/bundt pan that has been sprayed with nonstick spray.
- Bake for 15 minutes or until a toothpick, when inserted, comes out clean. Allow to cool slightly, then invert the mini cakes onto a wire rack and allow to cool before glazing.
To Make the Glaze
- Add the glaze ingredients to a bowl and mix. Add in more lemon juice if needed to thin out and get your desired consistency. Drip the glaze over each mini bundt cake and allow the glaze to set at room temp before serving.
Notes
- The glaze enhances sweetness and lemon flavor but can be omitted; if skipped, consider adding more sweetener to the batter.
- Oat fiber, made from oat husks, adds traditional texture and zero net carbs, benefiting keto baking.
- If oat fiber is unavailable, use a blend of psyllium husk powder and coconut flour, adjusting liquid as these absorb more moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
