Sugar-free Lemon Poppy seed Keto Bundt Cake! featuring @zengarryveg vegan double crème cashew cheese! .
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this fluffy, delicious lemon bundt cake is low carb and contains only ONE gram of sugar per slice!
secret recipe below
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ingredients (dry)
2 cups almond flour
3/4 cup coconut flour
2 teaspoons aluminum-free baking powder
2/3 cup @lakantosweetener classic monk fruit sweetener
1/2 teaspoon baking soda
1/2 teaspoon xanthum gum
1/4 teaspoon sea salt
ingredients (wet)
5.5 ounces cream cheese (i like to use @zengarryveg vegan double crème) *softened*
6 eggs
1/4 cup coconut oil, melted and cooled
1/4 cup ghee (or butter), melted and cooled
3/4 cup unsweetened almond milk
1 large lemon, juiced and zested
2 teaspoon pure vanilla extract
1 teaspoon @lakanto classic
1/4 cup poppy seeds
sugar-free icing (*optional)
2:1 ratio of coconut butter + MCT oil.
instructions: preheat oven to 350. in a large bowl whisk all dry ingredients, making sure there is no clumps and set aside. using a stand up or hand-mixer with large bowl, whip up cream cheese until smooth. next, add in the eggs one at a time. add in almond milk, juice of one whole lemon, vanilla extract, lemon zest, and monk fruit sweetener. add in half of the dry ingredients with the wet and mix. add in the other half of the dry ingredients and mix until batter is fully incorporated. stir in the poppyseeds and mix in using a spatula. place the batter into a greased bundt cake pan and bake for 45 minutes. let cool and place on a serving plate or cake plate.
if adding the sugar-free icing, add two tablespoons of coconut butter with 1 teaspoon MCT or coconut oil to a small dish, microwave for 30-45 seconds and drizzle on top of cake!
i gratefully received another box FULL of assorted flavours of cultured cashew cheese wheels the other day immediately wanted to whip up something unique and still sweet! I’m surprised how well this recipe turned out, it’s absolutely perfect hope you all enjoy! xx #thenaturallynatalie
