This keto lemon poppy seed cake with blueberries recipe is the ultimate combination between a lemon poppy seed cake and your favourite keto fruit, blueberries!
This keto lemon cake is sponsored by Nuvia. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make FatForWeightLoss possible!
This keto lemon poppy seed cake has been adapted from my lemon coconut cake with cream cheese icing, which has been a huge hit amongst my readers. It’s nut-free, as coconut is technically a drupe, however, you could use sesame seed flour as a nut-free alternative as well.
What is Nuvia Baking?
Nuvia Baking is a blend of erythritol, soy protein isolate, chicory root extract and stevia extract. It is designed to be a one-for-one sugar replacement in baked goods, specifically home baking.
Nuvia tastes and browns, and gives rise to baked goods just like regular granulated sugar. It can act as a direct replacement for sugar whenever you are searching for a sweet alternative you can feel good about.
The coolness of the erythritol is balanced out by the sweetness of stevia, giving this blend a very similar taste to sugar.
Generally, I use erythritol mixed with monk fruit in most of my baking, but in this lemon poppy seed cake, I believe Nuvia actually works really well.
This sweetener does contain soy protein isolate, which is derived from a legume. However, this is not going to impact your blood sugar levels in any way since erythritol, stevia and monk fruit are pretty much the only sweeteners that won’t.
Looking for a Keto Lemon Pound Cake Recipe?
Sure, you could make this into a regular pound cake by leaving out the blueberries and poppy seeds, but seriously, who doesn’t love lemon and poppy seeds? I used gelatin in this recipe as it always gives low carb baked goods more of a cake type consistency.
Gelatin is also useful in chocolate chip cookies to make them chewy as they cool.
Keto Lemon Poppy Seed Cake with Blueberries
- 1 cup Nuvia Sweetener
- 1 Tbsp salted butter room temp
- 2 Tbsp lemon juice use enough to turn the mixture to a fluid glaze
- Preheat the oven to 180 C (350 F).
- In a large bowl, crack the eggs and whisk together. Whisk in the melted butter.
- Add the coconut flour, lemon juice, Nuvia Sweetener, poppy seeds, gelatin powder and salt; mix together until well combined.
- Fold the blueberries into the mixture using a spatula.
- Place the mixture into a 4" x 8" (10 cm x 20 cm) bread loaf tin lined with parchment paper. Bake in the oven for 60 minutes or until a toothpick comes out of the middle clean.
- Using a food processor, blend the Nuvia sweetener until it resembles confectioners sugar (icing sugar).
- Pour this mixture into a bowl along with the butter and a small amount of lemon juice. Mix together with a hand mixer until smooth; keep adding lemon juice until it turns into a glaze, thick enough to coat the back of a spoon.
- Place this in the fridge until your cake is ready to go.
Once Cake Is Cooked
- Remove from the oven, and let it completely cool before icing.