Grain Free Lemon Poppy Seed Mini Bundt Cakes Paleo Recipes

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KETO COCONUT FLOUR LEMON POPPYSEED BUNDT CAKE (DAIRY-FREE, NUT-FREE, PALEO)



Keto Coconut Flour Lemon Poppyseed Bundt Cake (dairy-free, nut-free, paleo) image

This Keto Coconut Flour Lemon Poppyseed Bundt Cake recipe is a nut-free, dairy-free, & paleo dessert that is moist, light, and perfect for spring baking!

Provided by Rebecca Hansen

Categories     Dessert

Number Of Ingredients 13

5 eggs
3/4 cup Dietz Sweet
1/4 cup avocado oil (or melted coconut oil)
1/2 cup + 2 tablespoons coconut flour
2 large lemons (zest and juice)
3 tablespoons Perfect Supplements collagen
1 teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons poppy seeds
3 tablespoons coconut butter (melted)
3 to 4 tablespoons Dietz Sweet (powdered in a coffee grinder or blender)
1/4 cup lemon juice
extra lemon zest for garnish (optional)

Steps:

  • Preheat oven to 325 degrees Fahrenheit and grease a bundt cake pan.
  • Whisk together the eggs, oil, and sweetener.
  • Add the remaining ingredients and whisk until combined.
  • Pour into the prepared bundt cake pan and bake 35 to 37 minutes or until a toothpick inserted comes out clean with a few moist crumbs.
  • Remove from the oven and set aside to cool
  • To make the glaze, combine ingredients and whisk together until smooth.
  • Spoon over the cake and allow the glaze to drop down the sides.
  • Garnish with extra lemon zest if desired.

Nutrition Facts : Calories 196 kcal, Carbohydrate 10.5 g, Protein 7.5 g, Fat 13.5 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 39 mg, Fiber 4.3 g, UnsaturatedFat 6.8 g, ServingSize 1 serving

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