Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup butter, softened
- 2 cups blackberry buttercream
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together the almond flour, coconut flour, erythritol, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, almond milk, lemon juice, and lemon zest until combined.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Fold in the softened butter until well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- Let the cake cool completely before frosting with blackberry buttercream.
Notes
- For a stronger lemon flavor, add more lemon zest.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 100mg