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Lemon Poppy Seed Cake with Blackberry Buttercream

Lemon Poppy Seed Cake With Blackberry Buttercream

If you're looking for some quick desserts that you can whip up in no time, it can be fairly easy to turn to some favorites like a strawberry shortcake or key lime pie. The problem with many of these deserts and being on the ketogenic diet is that they are commonly filled with too much sugar or far too many carbs.

Here is an excellent alternative that you can prepare for your family and friends and stay keto friendly!

It contains fresh fruit which can really help with your fruit cravings. The buttercream has an excellent cooling effect for a hot day. One of the main ingredients in this dish is eggs. This is an excellent keto friendly staple as they have so many minerals including copper, selenium, zinc and iron. Eggs are also extremely rich with vitamin D, B12, B6 and more.

Blackberries will give this dish its flavor! Inside blackberries are high amounts of magnesium, vitamin K, vitamin C, and fiber that can help with digestion. The blackberries make this a wonderful summer treat that can easily satisfy any sweet cravings.


The Icing

    • 2 tablespoons lemon juice
    • ½ cup Erythritol, powdered
    • ½ cup blackberries, strained
    • ¼ cup heavy cream
    • 6 tablespoons butter

The Cake

    • 1 ½ cups almond flour
    • ¼ cup erythritol, powdered
    • 2 tablespoons psyllium husk powder
    • ½ cup sour cream
    • 1/3 cup salted butter
    • 2 large eggs
    • 1 ½ teaspoons baking powder
    • 2 tablespoons poppy seeds
    • Zest of 1 lemon
    • 1 teaspoon vanilla extract
    • ¼ teaspoon liquid Stevia

To Get Started:

This dish requires 6 tablespoons of butter, a quarter cup of heavy cream, erythritol powder, almond flour, psyllium husk powder, sour cream, salted butter, two eggs, 1/2 teaspoons of baking powder, lemon zest, 2 tablespoons of poppy seeds, 1 teaspoon of vanilla extract and a quarter teaspoon of Stevia.

Start this recipe by melting a third of a cup of butter in a pan over medium heat, you can also start preheating your oven to 350° to begin the baking process. Grind up 1/4 cup of erythritol until it's the consistency of a light powder.

Mix together the dry ingredients including the baking powder in a small bowl. Mix together the wet ingredients including the lemon zest in another bowl and wait for the butter to Brown to a deep gold.

Soli starts during in the brown butter into the wet ingredients and grease up a round cake pan so that you can press the batter into the cake pan to start the process of baking.

After the batter is set into the pan you can bake a cake for 20 to 25 min. until it appears golden brown. Let the cake sit for at least 25 min. and grind up the erythritol to purée the blackberries to produce a mixture of the two. Heat up the mixture and adding heavy cream. Mix in the blackberry purée with the heavy cream to produce the icing for the cake. After icing the top of the cake place it into the fridge for at least 20 to 30 min. and then it's ready to serve.


    • Serving Size: 8 Slices
    • Calories: 361
    • Fat: 34g
    • Carbohydrates: 9.6g (Net Carbs - 4.6g)
    • Fiber: 5g
    • Protein: 7.3g

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