Keto Lemon Poppy Seed Bundt Cake

For the cake you need:

  • 3 cups almond flour
  • ⅓ cup unflavoured whey protein powder
  • 3 tablespoon poppy seeds
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup softened butter
  • ⅔ cup granulated erythritol
  • 3 large eggs (room temperature)
  • Zest of 1 lemon
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • ⅔ cup water

For the glaze you need: 

  • ⅓ cup powdered erythritol
  • Juice from 1 lemon


  • Preheat the oven to 325F and grease a bundt pan.
  • In a medium bowl, whisk together almond flour, protein powder, poppy seeds, baking powder, and salt. 
  • In separate, large bowl, beat the butter with the sweetener until well combined. Beat in the eggs. Then, 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.
  • Add the batter into the prepped pan and smooth the top.
  • Bake 45 to 50 minutes, or until top is deep golden brown and a toothpick 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 erythritol and lemon juice until smooth. If too thin, add a bit more powdered sweetener. If too thick, at a bit more liquid (water or lemon juice).
  • Drizzle glaze over the cooled cake. Enjoy!

Serves 12.

Macros: 273cal. 23.2g fat. 7.5g carbs. 4.1g net carbs. 10g protein.

Adapted (and photo) from All Day I Dream About Food.

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