Description
A deliciously moist keto cake bursting with lemon flavor and topped with creamy blackberry buttercream.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup poppy seeds
- 1 cup erythritol or other keto-friendly sweetener
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup melted coconut oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 cup butter, softened
- 1 cup blackberries
- 2 cups powdered erythritol
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, combine almond flour, poppy seeds, erythritol, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, coconut oil, lemon juice, and lemon zest.
- Combine the wet and dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes.
- Let cool completely before frosting with blackberry buttercream.
- For the frosting, beat butter, powdered erythritol, and blackberries until creamy.
- Spread the blackberry buttercream on the cooled cake and enjoy!
Notes
- Make sure to let the cake cool completely before applying the frosting to avoid melting.
- For a tart twist, add more lemon juice to the frosting.
- Store any leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg