Lemon Poppyseed Bundt Cake
This crowd-pleasing lemon poppyseed cake is yet another example proving that the carnivore or keto lifestyle is far from boring!
Made with simple, whole food ingredients, this moist lemon cake is packed with protein, extremely low in carbs, and easy to make.
This cake is whipped up at the press of a button! It doesn’t get easier - or more protein packed - than this recipe. A huge shout-out to Maria Emmerich for inspiring this recipe.
I love to host game nights at my house - just a small gathering of close friends to hang out and play Settlers of Catan or King of Tokyo (IYKYK!). Many of my friends are not following a low carb diet, but when I first served this cake, they loved it - and now they beg me to make this cake and my cheesecake. Isn’t it wild? Dessert can actually taste good and make you feel good too! Give it a try and let me know what you think.
Cake Ingredients
10 liquid egg whites, scrambled
3 large eggs
3 scoops (or 3 individual packets) Keto Chow Lemon Meringue
1/2 cup powdered monk fruit (I use Lakanto)
1 teaspoon Bakewell Cream
2 tablespoons poppy seeds
Cooking fat spray (I use duck fat)
(optional) 1 teaspoon vanilla extract
Frosting Ingredients
1/4 cup powdered monk fruit
2 tablespoons whole milk
Equipment
6 cup Bundt pan or muffin tin
Food processor or blender
Mixing bowls, whisk, and spatula
Cookie sheet
Parchment paper
Baking the Cake
Preheat oven to 325°F. Line cookie sheet with parchment paper. Spray bundt pan with cooking fat and place on parchment paper.
Place all cake ingredients into a blender or food processor. Mix on high speed until combined. Use a spatula to scrape the sides and mix again so the mixture is smooth. Refer to the photos above for the proper consistency - mixture should be very thick.
Use the spatula to spread the mixture evenly into the bundt pan. Bake for 30 minutes. Turn off the oven and leave door closed for 10 minutes, then remove the cake and allow it to cool completely.
Place a plate on top of the bundt pan and flip it over, carefully sliding the pan off of the cake. Use spatula to help you remove the cake if necessary.
Frosting Instructions
Combine 1/4 cup powdered monk fruit and 2 tablespoons milk in small bowl; whisk to combine. Add more milk if needed to achieve desired consistency.
Use spoon to drizzle icing on top of cooled bundt cake.
The frosted bundt cake can be kept in an air-tight container in the refrigerator for up to one week. You may also freeze it for up to one month.
The bundt cake is perfect for serving at parties! It’s moist, filling, and won’t leave you feeling bloated and sleepy like traditional desserts.
No one will ever guess that this cake is sugar-free, grain-free, and actually nourishing to the body.
