Experience a burst of citrusy freshness with this Keto Lemon Poppy Seed Cake recipe. Made with almond flour, fresh lemon zest, and poppy seeds, this cake is moist, flavorful, and perfect for brightening up any day. Whether you’re hosting a brunch or simply craving a slice of something delicious, this recipe is sure to delight your taste buds while keeping you on track with your keto lifestyle.


  • 2 cups almond flour
  • 1/2 cup low carb sweetener (such as erythritol or stevia)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/3 cup coconut oil, melted
  • Zest and juice of 1 lemon
  • 1 tablespoon poppy seeds


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or line it with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, low carb sweetener, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs with the almond milk, melted coconut oil, lemon zest, and lemon juice until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined and a smooth batter forms.
  5. Stir in the poppy seeds until evenly distributed throughout the batter.
  6. Pour the batter into the prepared cake pan and spread it out evenly.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Once cooled, frost the cake with your favorite low carb frosting or serve slices plain.

Nutrition Information (per serving – makes 12 servings):

  • Calories: 170
  • Protein: 6g
  • Fat: 14g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Net Carbs: 3g

Enjoy this Keto Lemon Poppy Seed Cake for a delightful burst of citrus flavor in every bite!