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!
Lemon Poppy Seed Cake
Ingredients
Cake:
- 3 cups almond flour
- ⅓ cup unflavoured whey protein powder
- 3 tablespoon poppy seeds
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter softened
- ⅔ cup Swerve Sweetener or granulated erythritol
- 3 large eggs (room temperature)
- Zest of 1 lemon
- ½ teaspoon lemon extract (up to 1 teaspoon if you like strong lemon flavor)
- ½ teaspoon vanilla extract
- ⅔ cup water
Glaze:
- ⅓ cup powdered Swerve Sweetener or powdered erythritol
- Fresh lemon juice from 1 lemon
Instructions
- For the cake, preheat the oven to 325F and grease a bundt pan very well.
- In a medium bowl, whisk together the almond flour, protein powder, poppy seeds, baking powder, and salt. Set aside.
- 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.
- 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.
- 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.
- 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).
- Drizzle glaze over the cooled cake.
Notes
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? 🙂
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.
Wendy @ AMFT says
Love that episode of Seinfeld! And I’m loving this recipe…..my mouth is watering. YUM!
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.
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!
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!
Amber says
Just made this and OMG, so good! Does not taste “low carb” at all. Mmm thanks!!
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.
claire @ the realistic nutritionist says
Oh my Carolynn! Such a beautiful cake!
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!
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!
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.
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?
Sommer@ASpicyPerspective says
I’m always amazed at your GF desserts… stunning!
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!
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!
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. 🙂
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!!)
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.
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!