LEMON POPPY MINI BUNDT CAKES – KETO, LOW CARB & GLUTEN FREE

Moist lemon poppy mini bundt cakes with a sweet lemon glaze drizzled over the top!

These Lemon Poppy Mini Bundt Cakes are so delicious!  They are super cute and really easy to make.  Topped with a sweet lemon glaze, you might find yourself wanting more than just one!

Ingredients
For the Cakes

• 1 1/2 cups super fine almond flour
• 1/4 cup Oat Fiber  see notes
• 3 eggs separated
• 2/3 cup sour cream
• 2 tablespoons grass-fed butter room temperature
• 1/2 cup  swerve confectioners
• 2 teaspoons baking powder
• Zest and juice from 2 lemons
• 1 teaspoon  pure vanilla extract
• 1 tablespoon poppy seeds
• Pinch of salt

For the Glaze

• 1/3 cup  swerve confectioners (or powdered erythritol) or as needed
• 2 tablespoons fresh lemon juice or as needed
• 1/2 teaspoon  pure vanilla extract

Preparation
To Make the Cake

1. Preheat oven to 350F.  Add the almond flour, oat fiber, poppy seeds, baking powder and salt to a bowl and whisk to combine.  In a separate bowl, whip up the egg whites to soft peaks and set aside.
2. Add the butter, egg yolks, swerve, sour cream, lemon juice, lemon zest and vanilla extract to another bowl and mix using a hand mixer.  Mix in the egg whites.
3. Mix in the dry ingredients and mix just until combined.  Using an ice cream scoop, add the batter to a mini fluted/bundt pan that has been sprayed with nonstick spray.
4. Bake for 15 minutes or until a toothpick, when inserted, comes out clean.  Allow to cool slightly, then invert the mini cakes onto a wire rack and allow to cool before glazing.

Read more please visit : ketocookingchristian.com

Share this post