How to make Quick and easy 10 mins Lemon Poppy Seed Cake or Lemon Poppy Seed bread.
You can set this cake cooking when you get up in the morning, hop in the shower, and return to a moist and delicious low-carb treat that will be hard to put down! It’s a great way to get your day started with a smile on your face!
• Hands-On Time: 10 minutes
• Cook Time: 14 minutes
Serves
1 cup blanched finely ground almond flour
1/2 cup powdered erythritol
1/2 teaspoon baking powder
1/4 cup unsalted butter, melted
1/4 cup unsweetened almond milk
2 large eggs
1 teaspoon vanilla extract
1 medium lemon
1 teaspoon poppy seeds
Directions for make easy and quick lemon Poppy Seed bread:
1 In a large bowl, mix almond flour, erythritol, baking powder, butter, almond milk, eggs, and vanilla.
2 Slice the lemon in half and squeeze the juice into a small bowl, then add to the batter.
3 Using a fine grater, zest the lemon and add 1 tablespoon zest to the batter and stir. Add poppy seeds to batter.
4 Pour batter into nonstick 6" round cake pan. Place pan into the air fryer basket.
5 Adjust the temperature to 300°F and set the timer for 14 minutes.
6 When fully cooked, a toothpick inserted in center will come out mostly clean. The cake will finish cooking and firm up as it cools. Serve at room temperature.
Per serving for lemon Poppy Seed bread:
PER SERVING
CALORIES: 204
PROTEIN: 6.3 g
FIBER: 2.4 g
NET CARBOHYDRATES: 2.5 g
SUGAR ALCOHOL: 12.0 g
FAT: 18.2 g
SODIUM: 72 mg
CARBOHYDRATES: 16.9 g
SUGAR: 0.9 g
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