Ingredients

The following ingredients have 12 Servings
  • 3 cups almond flour
  • 1/3 cup unflavoured whey protein powder
  • 3 tbsp poppy seeds
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup butter (softened)
  • 2/3 cup Swerve Sweetener ( or granulated erythritol)
  • 3 large eggs ((room temperature))
  • Zest of 1 lemon
  • 1/2 tsp lemon extract ((up to 1 tsp if you like strong lemon flavor))
  • 1/2 tsp vanilla extract
  • 2/3 cup water
  • 1/3 cup powdered Swerve Sweetener ( or powdered erythritol)
  • Fresh lemon juice from 1 lemon

Instruction

  • For the cake, preheat the oven to 325F and grease a bundt pan very well.
  • In a medium bowl, whisk together the almond flour, protein powder, poppy seeds, baking powder, and salt. Set aside.
  • In a large bowl, beat the butter with the sweetener until well combined. Beat in the eggs, scraping down the beaters and the sides of the bowl as needed. Beat in the lemon zest, lemon extract, and vanilla extract. 
  • Beat half of the almond mixture in, then beat in the water. Add the remaining flour mixture and beat until just combined. Spread the batter into the prepared pan and smooth the top with an offset spatula.
  • Bake 45 to 50 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan for 30 minutes, then flip out onto a wire rack to cool completely.
  • For the glaze, whisk together the powdered Swerve and lemon juice until smooth. If too thin, add a bit more powdered Swerve. If too thick, at a bit more liquid (water or lemon juice).
  • Drizzle glaze over the cooled cake.