Lemon poppy seed cake is a classic dessert and perfect for Spring. This bundt cake recipe is low carb and grain free so it fits in well with your healthy keto diet. Now with an instructional video!
I first made this keto lemon poppy seed cake WAYYYYY back in 2013. It was delicious back then and has stood the test of time, with many copycat recipes. So I decided to give it a shiny new update, with brand new photo and a how-to video. Ready for one of the most delicious sugar-free cakes you will ever eat?
What do you think of when you think of lemon poppy seed muffins, or any poppyseed recipe really? I can’t help it, I instantly think of the episode of Seinfeld where Elaine tests positive for opium after eating poppy seed muffins.
In typical Seinfeld fashion, the scenario seems utterly ludicrous and you think it can’t possibly be true. But apparently it is actually possible to test for opiates from eating a few poppy seed-containing baked goods.
And people have been fired, suspended and denied employment because of it. So I suppose this low carb lemon poppy seed bundt cake recipe ought to come with a warning. Do not eat prior to taking a drug test! If your employment requires regular, surprise drug tests…well, I can’t help you there.
How to Make Keto Lemon Poppy Seed Cake
I love bundt pans for their instant elegance. Bundt cakes hardly need any decoration at all, they look so perfect as is. A little drizzle of glaze or a sprinkling of powdered sweetener is all you need.
But it turns out that I have a very similar recipe in The Everyday Ketogenic Kitchen. I did that one as a Lemon Poppy Seed Bread and you could easily bake this recipe in a loaf pan if you prefer. They really take about the same time to bake.
Almond flour is your best choice for a big bundt cake like this one, as it produces the finest results. You always want to choose finely ground blanched almond flour for keto cakes.
Why protein powder? I get this question all the time so I will just head it off at the pass and answer it here. Because gluten is a protein and in its absence, another dry protein helps keto baked goods rise and hold their shape. You can use egg white protein if you prefer.
If you really are in danger of having a drug test thrust upon you, try substituting chia seeds in place of the poppy seeds. The carb count will be roughly the same.
Lemon zest is vital to the flavor. The freshly grated zest of a lemon provides so much of that tart-sweet lemony flavor, so don’t skip it!
Vanilla extract and lemon extract together. Lemon extract can be a little harsh and have a bitter flavor, but it plays really nicely with vanilla, which tones it down a bit. I like to use both in this lemon poppy seed cake recipe.
Room temperature ingredients! Remember to let your butter, eggs and water all come to room temp before proceeding. It defeats the purpose of creaming softened butter with sweetener, if you then add cold eggs. All your lovely butter will clump up again!
What about Lemon Poppy Seed Muffins? Yes, friends, you can absolutely make muffins with this recipe. Just divvy it up into your muffin cups, and try to use parchment or silicone liners. Your bake time will probably be about 25 minutes but start watching them at 20, just in case.
If you’re a lemon dessert lover, you are going to adore this low carb Lemon Poppy Seed Cake, I assure you. It’s tender and sweet, with a spectacular lemon flavor. What could be better?
More Delicious Keto Lemon Recipes
Lemon is perfect for spring and Easter, and I’ve got quite a collection of low carb lemon recipes!
- 3 cups almond flour
- 1/3 cup unflavoured whey protein powder
- 3 tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter softened
- 2/3 cup Swerve Sweetener or granulated erythritol
- 3 large eggs (room temperature)
- Zest of 1 lemon
- 1/2 tsp lemon extract (up to 1 tsp if you like strong lemon flavor)
- 1/2 tsp vanilla extract
- 2/3 cup water
- 1/3 cup powdered Swerve Sweetener or powdered erythritol
- Fresh lemon juice from 1 lemon
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For the cake, preheat the oven to 325F and grease a bundt pan very well.
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In a medium bowl, whisk together the almond flour, protein powder, poppy seeds, baking powder, and salt. Set aside.
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In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs, scraping down the beaters and the sides of the bowl as needed. Beat in the lemon zest, lemon extract, and vanilla extract.
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Beat half of the almond mixture in, then beat in the water. Add the remaining flour mixture and beat until just combined. Spread the batter into the prepared pan and smooth the top with an offset spatula.
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Bake 45 to 50 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan for 30 minutes, then flip out onto a wire rack to cool completely.
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For the glaze, whisk together the powdered Swerve and lemon juice until smooth. If too thin, add a bit more powdered Swerve. If too thick, at a bit more liquid (water or lemon juice).
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Drizzle glaze over the cooled cake.
Serves 12. Each serving has a total of 7.6 g of carbs and 3.5 g of fiber. Total NET CARBS = 4.1 g.
Jeanette says
I love lemon poppyseed cake! I agree, poppy seeds are ridiculously expensive – I buy many of my more expensive ingredients at ethnic grocers – so much cheaper!
Katharine says
I love lemon poppyseed baked goods!! I bought some poppyseeds in bulk a few months ago, but then couldn’t find a low carb/GF recipe on line that caught my fancy. I think you’ve just solved my problem! Looks delish. Hope it works in my oooolllllddddd bundt pan.
Julie says
Hello! Could I use allulose for this recipe? Thanks!
Carolyn says
All I can say is: probably. I don’t use allulose very much as it upsets my stomach very badly.
Leanne @ healthful pursuit says
Haha I totally remember that episode! The show was pretty huge when I was younger so I didn’t understand a lot of the content. I remember not know what opium was but promising myself if never have poppyseeds again. Good memories (and great cake!!)
Kiersten @ Oh My Veggies says
I started using chia seeds instead of poppyseeds. It’s not exactly the same, but I have a huge bag of chia seeds in the pantry. 🙂
Roxana | Roxana's Home Baking says
I remember that episode from Seinfeld! I usually buy poppy seed from a local Asian market, they sell in it bags of 1 pound, enough for lots of lemon poppy seed cakes.
Your bundt turned out beautiful!
Brian @ A Thought For Food says
I have a go-to poppyseed cake recipe, but I think I’m going to have to try that glaze on top. Yum!
[email protected] says
I’m always amazed at your GF desserts… stunning!
Lenka says
When I came to US, I heard about poppy seeds, how people think that’s just a source of opium….”what???what do you mean?Ripe seeds are safe!”…I used to eat poppy seeds as a child almost every day. In my country this ingredient is very popular. Whole seeds in pastry, but mostly ground seeds for baking (cakes, poppy seeds with sugar as a filling in pies…etc.). And my favorite food was cooked noodles with ground poppy seeds mixed with powdered sugar and melted butter poured over it…I am happy to read that some people here can appreciate this great ingredient:)
Rina says
My mother is from Europe and fed us lots of poppy seed dishes as children. We also ate poppy seeds mixed with hot buttered noodles, sprinkled with sugar. Mama would make poppy seed bundt cake, strudel and rolled crescent cookies with sweet poppy seed filling as well as rolls and breads. My kids grew up eating that way too.
Chelsea says
Hello! New to keto, and where I live there is no whyey protein, can I omit it? Or use something in its place?
Thanks!
Carolyn says
You can omit, but the cake won’t rise or hold together as well.
Nikki says
sounds gorgeous! What kind (Country) cuisine is that of your youth so I can look up some recipe?? Greetings from Amsterdam x
Jodi says
I used to make crescent rolls stuffed with a poppy seed filling. Were to die for. Those days are gone!
Sharon says
That’s so interesting. I love, love, love, anything poppy seed. Do you have any other keto poppyseed recipe’s to share?
Luz says
I love anything Lemon this look great! My glazes never come out looking so thick they always come out too runny! I will try this using the exact specifications, I think I usually add too much liquid.
Margaret says
What would be the “sugar” equivalent” of 20 drops of stevia? I find stevia has a licorice aftertaste which I really dislike, I guess that’s why I find it so noticeable in things.
Carolyn says
Probably about 1/4 to 1/3 cup of sugar.
KarlB says
I’ve bought poppy seeds from the supermarket bakery counter. Ask the person working behind the counter if they will sell some to you. The price is usually very reasonable.
Carolyn says
Great tip, thanks!
Wispam says
Penzey’s sells Poppyseeds for $9.70 a pound in stores or online.
Carolyn says
I love Penzey’s. I might have to make a special trip!
claire @ the realistic nutritionist says
Oh my Carolynn! Such a beautiful cake!
arlene says
This cake looks SO good, and I am putting it on my immediate bake list. Like…tonight! I was wondering about the xanthan gum, and wondered if I could sub guar gum (which I have already so I don’t have to go out if it works). I googled it and found this info, which you probably know, but others may be wondering too.
http://www.bobsredmill.com/blog/gluten-free/guar-gum-vs-xanthan-gum/
I think I’ll try it with the guar, even if it is a baked application. I’ll let you know if it flops!
Carolyn says
It will probably be okay without xanthan or guar at all, if I catch you in time. You will just need to be a little more careful with it when removing it from the pan.
Amber says
Just made this and OMG, so good! Does not taste “low carb” at all. Mmm thanks!!
Stacy says
Carolyn, love the Seinfeld pop culture reference. And, so funny that your innocent recipe had to come with a warning, LOL! (Seriously, it is a good thing you included it.) Your low carb and gluten free Lemon Poppyseed Bundt Cake looks scrumptious. Here’s to Cake with a capital “C” and curb appeal (Bundt shape & drizzled icing) for breakfast!
Eric says
I just made your almond crusted butter cake – seriously good! Now you spring this on us? In January? So much for that resolution! Oh well, there’s always lent to give things up (although that is usually when I give up my New Year’s resolution). This looks fabulous.
Carolyn says
LOL, I think that giving up New Year’s Resolutions for Lent is a VERY good idea, Eric!
Buttoni says
This sure looks GOOD, Carolyn! I’m off desserts right now, but I’ve printed this out to try one day. Don’t ya just love what whey protein brings to baked goods? I like a little in my cakes and breads, too.
Wendy @ AMFT says
Love that episode of Seinfeld! And I’m loving this recipe…..my mouth is watering. YUM!
Sylvie @ Gourmande in the Kitchen says
They are crazy expensive for what you get aren’t they? I have yet to find a good quality reasonably priced source.
megan @ whatmegansmaking says
This looks so good! I just made lemon muffins, and didn’t even think to add poppy seeds – maybe a good thing with how expensive they are? 🙂
[email protected] says
I love lemon poppy seed anything! The added glaze is the perfect touch. I also love that you used almond flour. Do you think the xanthum gum is a must?
Carolyn says
Hi Kim…no, xanthan is not a must if you want to skip it. It will be a touch more fragile, though, so let it cool properly before slicing into it. I find that gf things hold together better after they are cool.
Winnie says
Looks so incredible, Carolyn!
Gerry @ Foodness Gracious says
They are expensive, but then so are other opiates…I heard. Anyhoo I love a good Bundy so pack this up and send it my way. I have no interviews scheduled 🙂
Carolyn says
“you heard”…sure, Gerry, sure. 😉
Amanda says
This looks SOOOOOOOOO good. I seriously need to make this today!! Great recipe!
Nat says
Hi Carolyn,
A quick question … when baking with almond flour, I’m finding that it consistently takes much longer to get the centers to cook through than the recipe calls for, resulting in a highly over baked exterior.
I’m hoping that those with more experience might provide suggestions.
I’m looking forward to trying this; it’s my husband’s fave. He always ordered (past tense) the lemon-poppyseed loaf at Starbucks. He’ll be thrilled to have it again.
Carolyn says
Sounds to me like you have too much moisture in your batter. It’s a killer for low carb, gluten free things and can make them gummy on the inside. What kind of almond flour are you using? I love Honeyville. I am a huge fan of Bob’s Red Mill, but their almond flour is more like almond meal. It has bigger particles and so you don’t get the same consistency and it doesn’t bake as well in cakes. It’s often great for muffins, though!
One thing about cakes like these is they will brown a lot on the outside, as you can see from my pictures. More so than a flour based recipe would. But it’s not overdone, it’s just darker in colour. I also have really dark non-stick pans so they tend to make the exterior darker after baking.
Beth M. says
That looks amazing, and lemon poppyseed is one of my favorite flavors. Unfortunately, I think it might be dangerous for me to have a whole cake in the house. If I were to make muffins instead, any suggestions on how to adjust the baking time?
Carolyn says
Hi Beth…great idea, you can always pop muffins in the freezer to avoid eating all in one go. The baking time for these muffins will be about the same… https://alldayidreamaboutfood.com/2012/04/almond-raspberry-jam-muffins-low-carb-and-gluten-free.html
Beth M. says
Thank you thank you thank you!!
Jean says
The lemon poppyseed bundt cake looks wonderful – plan to make really soon. Have only been on sugar-free, wheat-free for 2-1/2 weeks now and just getting into the baking. Any suggestions fo the glaze other than ‘powdered’ sweetner? Unable to find that around here. What about just granulated sweetner with lemon juice? Thanks.
Carolyn says
It will be rather gritty with the granulated, but I know some people who have success grinding their granulated in a food processor or magic bullet. The other alternative is to do a cream cheese based glaze, because then you can do liquid sweeteners like stevia or sucralose. The glaze from my Gingerbread bundt would be perfect. https://alldayidreamaboutfood.com/2011/10/gingerbread-bundt-cake-with-lemon-glaze-low-carb-and-gluten-free.html
Anita at Hungry Couple says
That looks so good! I love poppy seeds, especially when they’re in a paste and rolled up in a poppy seed cake. There’s no hope for me if I have to take a drug test. 🙂 So, since I’d fail anyway, I might as well be munching on this cake!
Diane {Created by Diane} says
You have worked your magic once again! This looks wonderfully delicious.
Luz says
I made these into muffins last night with meyer lemons since that’s what I had on hand they were soooo good! My glaze once again too runny even though I followed directions so will try again but nevertheless very tasty!
Jean says
I was not aware that there is a difference when cooking with (especially baking) almond flour and blanched almond flour. I was under the impression it was a matter or whether you wanted it to be blanched or not. However, I am having difficulty now when baking bread, buscuits, etc.. My first try was with a small bag of almond flour (light in color- I assume it was the blanched; next try was with almond flour with husk. How do I adjust for the heavier consistency. My husband (eager for us to get into this) purchased 25# on line of the heavier, darker flour. I must use it, of course.
Carolyn says
It’s not so much whether it’s blanched or not, but how finely ground it is. That’s the real issue. There are only two brands that I find to be finely ground enough for cakes…Honeyville and Oh Nuts. I love Bob’s Red Mill, but it’s best for things like muffins, that don’t quite need such a fine crumb.
I think if you want to try to get things less dense, you need a bit more protein powder and a bit more leavener. But it’s not going to be perfect for cakes and such, the texture will be less fine. Muffins should be great with it. Tell me what recipes you have in mind and I can help you try to figure out proportions of other ingredients to get a better result.
Jean says
This Saturday I plan to bake the Lemon Poppyseed Bundt Cake and I do have the whey protein powder. If I use the almond flour I have (not the blanched) do I need to change your recipe? I also made Dr. Davis’ basic bread with the blanched alm. flour the first time – was good texture. The second was with the unblanced purchased on line and it is dryer and texture is not as smooth. We ordered our 25# of almond flour from Honeyville – but it came in a box from Hudson Nut in California. Also, what leaven do you suggest I should use to make the bread lighter? Thank you so much for your help. We are not giving up on this. Already feel wonderful.
Carolyn says
I’ve never used Honeyville unblanched. I suppose the skins would make things a little less smooth. I would suggest adding about 1/4 cup greek yogurt to make it more moist, and about 2 more tablespoons of whey. Then up the baking powder by 1/2 tsp or so. I can’t say for sure that this will work, but I think it will help. Because of the added moisture from the yogurt, you may need to bake a little longer, 5 to 10 minutes.
Katharine says
Made it. Love it!! Used a large heart shaped nonstick pan because I didn’t have a bundt pan. Now I just need to work on my glazing skills….
Katharine says
Just made this a second time. I bought organic lemons that were huge and I think it made it even better b/c it produced so much zest! I just love it, and it stays so fresh for several days on a cake plate with a glass dome on top. I love seeing a cake on my counter – one that I can eat guilt-free! My kids don’t like it as much as I do, but for me this ranks as one of my favorites from your site. Thanks Carolyn!
Anne says
What is the purpose of the stevia extract drops if using Swerve? Is Swerve not sweet enough or do they compliment each other?
Nikki says
This is baking in the oven as I type… I don’t know anything lemon/poppy seed flavour but it has been haunting me since I first read it! I got almost to the end before realizing I didn’t have almond milk (could I make my own by whizzing almonds with water and straining it or would that be something totally different?) so I used heavy cream in stead…. Can’t wait!!!!
Thanks for the brilliant recipes 🙂 Could you advise me on a pastry to use for savoury pies?? Am English and missing them. Thanks and best regards from dreary Amsterdam x
Nikki says
okay… I have but one thing to say…YUM!!! I had to go to bed last night before it was fully cooled off so I just had a piece for breakfast ^_^ delish! I do think the middle was slightly underdone (though did stand up to the poke test, knife came out clean) as it’s a lot more moist than the rest but even no-lo-carb hubby tasted it and said it was nice, high praise indeed from someone who generally doesn’t like cake. Oh, by the way, I ground my own almonds (both blanched and not) in my blender and it goes very fine, much more so than any store bought as yet. And I bought my poppy seeds at the Moroccan supermarket for around one euro fifty for a 100 grams.
Maria says
Hi! I was wondering if it would be ok to use Soy Protein (Isolate) instead of Whey Protein in your cake recipes?
Debbie says
Good question, Maria.
All I have is brown rice protein powder, and wondered if that could be used in place of the whey protein powder.
Carolyn says
How many g of protein per 1/4 cup does the rice powder have? It will work, as long as we make sure it’s got about the same amount of protein to help give the cake structure.
tyler says
Do you have to refrigerate this?
Carolyn says
No, as long as it doesn’t last more than 3 days.
Heather says
I just made this. It is AMAZING! I may have to put it under lock and key and give the key to someone to hide so I don’t eat it all. It is currently taking all my self control to not declare a lemon poppy seed bundt cake eating contest against myself and just shove my face in and chow down. Great recipe! Thanks so much!
Carla says
Made this last night and put glaze over top this morning. I subbed hemp seed protein powder for the whey (I don’t like whey protein) and it is AMAZING! I was worried that it would stick to the bundt pan but it fell away no problem. Sticking to pans often such a pain when baking using alternative ingredients. I think this grain free, low glycemic cake is the truest to regular cake that I have ever tasted. For some reason, it tastes a lot lighter than other almond flour baked goods. Carolyn, do you find the same thing? And if so, any reason why – maybe the hemp seed? I’ve never used it in baking before.
Thanks for this wonderful recipe – my family thanks you!
Carolyn says
Yes, they come out the pan surprisingly well and it’s not super-dense cake. I think it’s the protein, either whey or hemp or whatever you want to use! 🙂
Jenn says
I’m glad you posted this Carla, as I was about to ask if I could sub hemp protein for the whey. I do find the green colour of the hemp protein a bit of a challenge to use in baking..unless it’s St. Paddies Day of course 🙂
Holley says
One of the most successful GF recipes I’ve made, I can actually say, you don’t have to be GF to eat this or serve it to friends. Really good. I only had vanilla whey protein so I used that, and added a little vanilla, as I am crazy for it!
Lisa says
WOW!!! This recipe is just wonderful!! I’ve tried sooo many low carb cake recipes and this is the absolute best!!! Thank you Carolyn…I’ll be trying more of your recipes, they all look delicious!
Carolyn says
Thanks, Lisa!
Denise says
Hi Carolyn,
I find myself out of erythritol crystals. Could I substitute with powdered? Could you give me some general guidance on this substitution, not just for this recipe? Thanks,
Denise says
What the heck – I went ahead and did it. I used a half cup of the powdered erythritol. It didn’t really ‘cream’ with the butter, leaving a mixture that was pretty dry and granular, but I added the almond milk and the mixture creamed in the usual way. The cake turned out fine, aside from the fact that I didn’t grease the pan enough. A few chunks didn’t make it out, but hey, they have no calories when eaten above the sink, right?
Laura says
This is the best comment I’ve read all day. I will eat EVERYTHING above the sink from now on.
Anita says
What is erythritol? who makes it? and where would I buy it?
Carolyn says
Erythritol is a naturally occurring substance found in fruits and fermented foods. There are a number of brand names for it and my favorite is Swerve. You can purchase it in many stores nationwide or online http://www.swervesweetener.com/103.html
Anita says
Thank you….I guess a brand name might help me find what I’m looking for….isn’t Swerve online only?
Carolyn says
No, it’s in many stores, including Whole Foods, HEB, and Stop & Shop. Check out their store locater, that might help.
Maureen says
This looks great! I prefer muffins. Any changes you would suggest?
Sheena says
Hi, I just made this for my mother. But when I added the eggs it looked like all that beautiful creamed butter was separating. Should I have used room temp eggs? I hope it still comes out good and like a cake. What do you think?
Carolyn says
It’s always best to use room temp eggs, but don’t despair. As you beat in the almond flour mixture, it should help redistribute the butter.
Christina S says
I just made this cake. SO GOOD. I melted some coconut oil and added lemon juice and the sugar substitute and simmered it a bit. Poured that on top so it’s slightly different from the glaze and still fantastic. Thanks for bringing a favorite flavour back to my life, grain-free.
Carolyn says
So glad you liked it!
Lexi says
I made this cake last night and I love it! I substituted the poppy seeds for chia seeds, and a half cup of coconut flour fora cup of the almond flour. It came out wonderful!
I had some trouble with the glaze because I didn’t have confectioners zylitol. I used the granulated blend with lemon juice and it came out runny and not so good. I will be trying to create a lemon glaze to match this lovely cake. Nice recipe!
Rachel says
Can you use hemp protein powder in place of the whey? Thanks
Carolyn says
Yes, but most hemp protein is green. That will discolour your cake.
Rachel says
ok thanks
Lisa says
I made this the other day and it’s honestly the best lo-carb bake I think I have ever tried. I defy anyone to tell it is not packed with carbs. I gave some to a friend of mine who really dislikes these sorts of “tastes-just-like-the-real-thing” lo-carb options, and she not only went back fro seconds, but took half of the cake home with her! I made it in a 8×8 cake tin though (reduced the baking time) as we don’t seem to have bundt tins in the UK… not that I can easily find anyway. Still tasted amazing. THANK YOU!
Carolyn says
So glad to hear it!
Valerie Gillman says
You never have to buy poppy seeds if you have room to grow a small bed of poppies. Get some papaver somniferum seeds and follow directions. Beautiful and easy. When the seed pods dry out, carefully clip them from the stem and put in a paper bag or bowl. When you get into the house shake them gently(or they will go everywhere). Pour into a little glass jar. Some people say any kind of real poppy (papaver) would be good, but I make sure and just use the kind that bakers use-Poppy somniferum.
You can tell when the seed pods are ripe when they change from green to brown. There is a row of little holes like a salt shaker under the edge of the top cap. If you pick them ripe but still closed, they will open in a few days. If you want to do it again next summer, save some seed for planting.
Cindy from Texas says
Tried this tonight. Chia instead of poppy seeds and added a teaspoon of lemon bakers emulsion to the cake batter. It was awesome! And this lovely perfect simple glaze, oh my! It was a perfect balance of sweet and tart. Cake and glaze together is a complete marriage of flavor and texture. Thank you so much for this recipe.
Jenny D. says
Made these as muffins, and they turned out great! I subbed extra erythritol ilo stevia, and used whole milk ilo almond milk, since that’s what I had on hand Followed your suggestion to bake according to your Almond Raspberry Jam Muffins. Super moist and tasty, and perfect for breakfast in the car. Another winner, Carolyn!
Cathy says
Carolyn, I keep my almond flour in the fridge. Should I be bringing it to room temperature, like the eggs, before I use it in recipes? I use Honeyville. Thank you.
Carolyn says
The only tricky part is that it’s hard to measure properly straight out of the fridge. It has a tendency to clump. so I would bring it room temp if you can.
Cathy says
Thank you.
Cassie says
First, a quick question- is there a valid substitute for the whey powder? I have zero use for it normwlly, and don’t want to waste a big bag of it.
This looks delicious! I’ve just been hired by my aunt J to make a bit batch of goodies to send to the convent a different aunt was a member of for over 35 years. Many of my nun-aunts old friends have no relatives in the country and/or they have no close living relatives, so they don’t get any gifts.
Easter means big boxes of sugar free chocolates for the Sisters. My aunt J has always bought them but she wants to mix it up some. I’ll be sending ganache dipped almond flour cookies (recipe from Swerve), possibly some kind of jam thumbprint almond flour cookie, and some molded, filled chcocolates. But I keep seeing these gorgeous mini bundt pans shaped like flowers and I’ve been dying to find the right recipe for them. This is it! I can thin the glaze a bit, too, so you’ll be able to see all of the details of the flowers. I’m excited to try them! I think I’ll try a mini batch tomorrow, I know my mom will happily be my test subject. 😉
Carolyn says
You can skip the whey but it does help hold things together better and help them rise a bit more.
Cassie says
I’ve just made a batch of this and it’s in the oven right now. But I noticed you provide the carb counts but not calories counts. Do you happen to know that, since you crunched the numbers once upon a time?
Carolyn says
Also, here’s a good jam thumbprint recipe! https://alldayidreamaboutfood.com/low-carb-raspberry-almond-thumbprints/
Cassie says
Oh wow, thanks!! I was thinking I’d have to adapt a recipe I already had, but following an already tested recipe is much easier. And thanks for the prompt reply. If it helps with the rising, then I think I’ll see if anyone around here sells it in bulk so I can buy only what I need.
Cassie says
As for poppy seeds causing positive blood tests, my brother had that problem once when applying for a job. He had managed to eat a whole loaf of lemon poppyseed bread in a matter of two days not thinking about it. When he tested positive, we were all crazy confused. The good news is that his new employer was also his old employer- he was a camp counselor for years but that summer he was being hired for a year round position. They decided to send him for a second urine screening two weeks later and it was fine.
Cheryl Deger says
Hi, I have all the ingredients except the Stevia Extract… May I leave it “out” or is there something I can substitute for the stevia extract??? Thank You… P..S. I made the cake before with extract but today I’m out and we are getting a snow storm!!!
Carolyn says
Add more of your other sweetener.
Cheryl Deger says
Thank You…
Dawn says
Hello! I have a question: I know Stevia is pretty sweet tasting, so am wondering why is there stevia and Swerve sweetener in the recipe? I am asking only because I am a newbie to the keto diet and I have lots of questions. Is Swerve a natural sweetener or is it chemically made? I just found your blog today and am excited that I can make muffin/bread replacements!
Carolyn says
Swerve is natural but it’s expensive so using stevia helps cut down on the cost. You can use all Swerve though.
Dawn says
Carolyn,
Thank you for such a quick reply! Now I understand the reason and appreciate you adjusting recipes to help with costs! Eating cleaner diets can sometimes be tough on the wallet! Have a wonderful day!!
Heidi says
Want to pass a drug test? Simply substitute chia seeds for the poppy seeds. They’re cheaper. They’re also very nutritious, and contain a lot of fiber! Winner winner chicken dinner!
Now, a second question: I made your rhubarb coffee cake, and it tasted…like almond flour. It was definitely not sweet enough, and there was nowhere near enough vanilla for a full-sized cake. Certainly not enough for it to lose that almond flour taste. (I make a muffin recipe that uses 2 tsp. vanilla and 3/4 cup Swerve for 16 muffins!) This seems REALLY low on sweetener and lemon flavor for a cake, too. Does this have a heavy almond flour taste? I’d really rather avoid that.
Carolyn says
What almond flour are you using? None of my homemade goods taste like almond flour to me or my family. Or friends or neighbours, who are often the beneficiaries of my treats. And 3/4 cup almond flour for 16 muffins? Unless you are using some sort of dried almond flour that is similar to coconut flour, that seems like FAR too little to make 16 muffins.
Angela says
All I can say is wow! I’m pregnant and craving lemon poppyseed cake. This site is my “go to” to look for a recipe first. I really didn’t think there would be a recipe here for this cake.
So I made this last night, I was concerned that the batter was so thick—but fought my desire to add liquid. (Later read some comment about how too thin of a batter doesn’t cook in the center).
This is the best best best cake! Texture, taste, look! Thank you! I baked it in a beautiful fall themed bundt pan I picked up at Homegoods.
Carolyn says
So glad to hear it!
Angie says
hello, can I substitute whey protein powder with hemp heart seeds, say if I pulse in food processor till powder form? The hemp heart seeds are not green like hemp fiber powder which I also have. I do not have whey protein and rarely use it so I don’t want to buy it just for this recipe. Thank you!
Carolyn says
I haven’t tried it myself so I honestly can’t say if it will work.
Angie says
okay thanks. I guess I’ll have to get some whey protein!
Sue brasset says
Please tell me the amount of xanthum gum in this recipe. It is not listed in the ingredients
Carolyn says
Sorry… no need for it (if you watch the video). That was from the older recipe and I thought i had corrected it all. Fixing now.
Angie says
For some reason I am unable to access your videos. I do see the words My Latest Videos but there are no links to anything.
Carolyn says
I think that might be my video player having issues so let me check with my ad network (it’s hosted through them). I get that sometimes and other times I don’t.
Carolyn says
Okay, I am not sure where you are even seeing it? I don’t see it at all, even in my instructions.
Carolyn says
Now that I’ve searched the whole blog post, I think you’re seeing it in the comments. Remember, this is an older recipe that has been updated. Those comments no longer apply.
Jackie Byars says
I made this into muffins. At 324, they took 35 minutes to bake,
Jackie Byars says
325
Carolyn says
That’s very good to know, thank you!
fran turney says
how much egg white oiwder would you sub for the whey protein?
Carolyn says
They are equivalent in amounts.
Cindy Crawford says
Excellent as usual Carolyn! I was going to skip the glaze so glade I did not it totally finished it off! I have been experiencing “ cake batter” extract, wonder if that could have been added instead of vanilla!
Carolyn says
Glad you liked it!
Elaine says
Can blueberries be added without any issues?
Carolyn says
Sure. use fresh because they bleed less than the frozen ones.
Molly Zemek says
Do the carbs in Swerve count towards total net carbs in the daily allowance for Keto, or are they considered zero?
Carolyn says
They have zero impact on blood glucose so you shouldn’t count them.
Aggie Sutton says
Why not sub some of the water for lemon juice in this recipie ???? Going to try that tonight!!
Kellie Hemmerly says
This cake is so good, we make it on the regular now!
Ashley F says
This is one of our favorite low carb desserts! The lemon is so refreshing.
Kim says
Bundt cake makes everything better! This recipe looks perfect! Thank you!
Aimee Shugarman says
My new favorite keto cake. So tasty.
Tanya Schroeder says
The texture and flavor of this cake are absolutely DIVINE!
Shannan Vega says
Carolyn,
I’ve chosen to use this recipe for my first product review. I always have good results with your recipes, and I need the recipe part to be flawless. I’m testing out a 7 inch bundt pan, and will give a fair review based on my experience with the product. My question is, how full should I fill the pan? Should I be able to use all of the batter and cook it longer? It’s a bit smaller than a typical bundt pan (9 inches). Any suggestions? Also, I’ll make sure I reference your blog and recipe in my product review. People need to know how great low carb cooking can be!
Carolyn says
Hard for me to know without seeing the pan. I might make the whole thing and fill about 3/4 full and then put any remaining amounts in a muffin cup or two.
Lynne Thomas says
please take me off your site. thank you
Carolyn says
You’re not on my site. If you’re referring to my newsletter, this is an unsubscribe button at the bottom of each email.
Jacqueline Stone says
I don’t have whey protein powder but I do have collagen power. Do you think that my work instead?
Carolyn says
No, I’ve tried it and it makes things very gummy and hard to cook through.
Cindty says
This is my first attempt at baking low carb desserts. I really loved the taste. I think my almond flour was not fine enough and the cake fell apart. I think I may try making muffins with the balance of the almond flour that I currently have and experiment with a different brand for my next cake. Even though it fell apart, it didn’t stop my family from eating it as it was very good. Thank you for the recipe.
Cindy
Carolyn says
What brand of almond flour do you have?
Cindy says
Baker’s Corner. I purchased from Aldi’s
Carolyn says
I’ve never heard of that one. It might be the issue.
Wendy R. says
This is amazing! I made it today and everyone in my family thought it was tasty, even my 15 year old daughter who eats all “regular” food told me that she woudn’t have known that it was low carb. I used Trader Joe’s Almond Flour as well as Bob’s and the cake held together well (just FYI). I didn’t buy the lemon extract so instead I used the zest of another lemon. My family isn’t into the glaze, so we ate it without, still tasty! The only problem is that I’m afraid I will eat it all!! Thanks for making so many tasty recipes. I love to bake, but was feeling that my baking habit was long gone since I’m trying to cut back on carbs, but NO…. your recipes make me smile. 😉
The one thing I might try next time is to add 1/4 cup sour cream, that seems to make my other old fashioned cakes a bit more moist, or maybe I will just keep everything exactly the same. THANK YOU…. When the world gives you lemons… make this lemon poppyseed cake!
Carolyn says
Glad you liked it so much!
Priya Dogra says
Loved this recipe! I made it last week for my friend’s birthday. It can be a good go to dessert. I am ready to make my second attempt of it for myself this Christmas.
Virgie Ramos says
Hi! I don’t have any whey protein powder but I do have vital wheat gluten. (I use it to make the keto bread recipe from Diedre’s Kitchen) Could I use that instead? Thanks for all your awesome recipes!
Carolyn says
I don’t really know, as I don’t use it. It probably works.
Barbara L. Moy says
Hi . Your original recipe for Lemon Poppyseed Bundt cake is a favorite in our house. I would like to try this updated version but do not have lemon extract. Would lemon juice still work at 1/4 cup, as in your 2013 recipe? Thank you. I have all of your books and love your recipes !!
Carolyn says
Yes, feel free to use that and cut back on other liquid by 1/4 cup to offset it!
Dawnj says
The crumb on this lemon poppy seed cake is so light and fluffy, one would never know the difference from “regular” baked cake. Incredible spot on lemon taste in the cake and lemon glaze. So excited to be able to bake again and stay on a keto-based diet.
P.S. I was diagnosed with hypoglycemia in the eighties for seven years before my “sugar level” rose. You have changed the face of diabetes, what I wouldn’t have given to have had your recipes back then.
Carolyn says
Thanks, Dawn! Hey, I would have given almost anything to have had my recipes when I had GD! 🙂
Ruth says
This sounds great! Do you think Lemon Whey Protein would work?
Carolyn says
Sure!
Mary says
Hello,
I am not keto dieting but have to watch my sugar intake for health related reasons. Can I use actual egg whites instead of the protein powder? Thanks.
Carolyn says
No, that throws off the wet to dry ratio.
Mary says
Thank you. Can I use vanilla whey protein instead?
Wendee says
Would coconut flour work with this recipe?
Carolyn says
No, this is an almond flour based recipe.
Maria says
Can I adjust this recipe somehow to make it chocolate? My daughter wants to make this recipe and my son wants a chocolate cake, I was hoping maybe to use the recipe and add cocoa powder (do not know how much) to half of it and made like a marble cake so they are both happy. 🙂
I just found your site and I cant wait to try your recipes!
Thank you for sharing!
Carolyn says
Hi Maria… please search my blog for my marble cake. You can use it as the batter in the bundt pan.
TALIN MIRZAYAN says
can i replace whey protein with oat fiber or vita wheat gluten?
Carolyn says
No I am sorry, those do not work in the same way.
Janeen says
Hi Carolyn –
I made this yesterday for the first time and it is incredible!
A couple questions: the cake was not as lemony as I would like. Do you think some of the water could be replaced with lemon juice? Then, there’s the question of getting the cake out of the pan. I greased well and let cool for 30 minutes, but it ended up coming out in three sections. Any tips?
Thanks!
Carolyn says
The tip is to get a better pan. Sorry to put it so bluntly but not all bundt pans are created equal. You can certainly add some juice and perhaps some more extract.
Fran says
Hello, thank you for this recipe! I made it and it came out very dense (although tasty!). I have made plenty of cakes and never had one come out this dense. I’ve also eaten plenty of almond flour keto cakes and not one was this dense. I can’t think of anything I did that could have been the cause for this texture. I baked at the recommended temperature for 45 minutes, middle rack, and the cake was overcooked and almost crunchy on the edges. I used blanched, fine almond flour. I used granulated erythritol. Everything was according to recipe. Is there a common pitfall I might have fallen into? Or is the expected result of this cake to be dense and not fluffy/spongy?
Carolyn says
Did you use the protein powder? It should not be dense at all, but just like real sponge cake. Also, if it seems over-cooked, it probably was. What pan did you use?
Fran says
My goodness, first of all, thank you for the lightning-fast reply! Wow! Yes, I used grass-fed, unflavored whey protein powder, and a bundt pan. I will just try again and start with shorter cooking time (crazy oven maybe?). My SO and I don’t mind soaking a slice of this cake in a bit of milk for a moist dessert, so nothing is wasted, lol. Again, thanks for the crazy fast response! 🙂
Carolyn says
Really can’t account for it being so dense, unless your baking powder was off. Definitely sounds a bit overcooked, though. Sorry I can’t help more.
Jasmine says
This was DELICIOUS! Just made a batch in a muffin tin and they turned out amazing. The texture was perfect and they held together like ‘real’ cakes. My first low-carb baking attempt and I can’t wait for my next one. I was a little worried about the icing as it was runnier than I’m used to but it held on and tasted great.
I’ve been keto for a year now and really missed baking. Thank you for a great recipe Carolyn – made my day 🙂
Joanne Parkin says
Can I use Whey Protein powder instead of Collagen? I’m trying to use what I have on hand…
Carolyn says
This recipe already takes whey protein. I never recommend collagen in baked goods.