🍋 Sugar-free Lemon Poppy seed Keto Bundt Cake! featuring @ vegan double crème cashew cheese! 🙃.
🤫 this fluffy, delicious lemon bundt cake is low carb and contains only ONE gram of sugar per slice!
secret recipe below🔻
2 cups almond flour
3/4 cup coconut flour
2 teaspoons aluminum-free baking powder
2/3 cup @ classic monk fruit sweetener
1/2 teaspoon baking soda
1/2 teaspoon xanthum gum
1/4 teaspoon sea salt
5.5 ounces cream cheese (i like to use @ vegan double crème) *softened*
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 @ 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