Ingredients
Scale
- 2 cups almond flour
- 1/4 cup poppy seeds
- 1/2 cup erythritol
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, cream together the butter and erythritol until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla, lemon juice, and lemon zest.
- In a separate bowl, mix the almond flour, poppy seeds, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with almond milk.
- Pour the batter into the prepared cake pan and smooth out the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
- For the blackberry buttercream, blend fresh blackberries and mix with butter and erythritol until creamy.
- Spread the blackberry buttercream over the cooled cake and serve.
Notes
- Store the cake in an airtight container in the refrigerator.
- Make sure all ingredients are at room temperature before starting.
- For a richer flavor, add more lemon zest or use lemon extract.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg