Lemon & Poppy Seed Loaf Recipe

Lemon and poppy seed cake is one of my ultimate weaknesses, this would always be my top choice in a coffee shop and at our bakery. So when I turned keto, finding a delicious ketogenic alternative was an absolute must. I’ve made different variations but this one is my favourite and so easy to make – no faffing! When I make it no one else in my family gets a bite – hopefully you are much more restrained then I am when it comes to this cake…

Hope you enjoy this as much as I do!

 

Slices:  8-10    Prep time: 10 minutes    Baking time: 20 minutes

 

Ingredients

100g   organic grass fed butter

3         organic eggs

½        cup organic coconut flour

1         tsp baking powder

1         organic lemon zest plus juice

5         tsp powdered erythritol

1         tsp organic poppy seed 

 

Instructions

  1. Grab a large mixed bowl and combine the coconut flour, baking powder and erythritol.
  2. Add the juice of one lemon and its zest (be careful when grating the zest –I’ve grated my hand with it a few times!)
  3. Add the eggs to the dry ingredients incorporating thoroughly. (you can use a hand whisk if you prefer but it’s not essential) Mix until the mixture becomes fluffy-esk.
  4. Melt the butter in a pan, once melted add it to the bowl slowly whilst mixing.
  5. Add your desired amount of poppy seeds and mix.
  6. Grease an oblong loaf tin with butter, add the mixture and place in a 160 degree oven for 20 minutes. (always pre heat your oven to the right temperature before using)
  7. Tip: Half way through the time turn the loaf tin around in the oven to ensure an even bake.
  8. If you can resist – allow to cool before eating!

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