2Tbsplemon juiceuse 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.
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Keto Lemon Poppy Seed Cake with Blueberries
Amount Per Serving (65 g)
Calories 130Calories from Fat 108
% Daily Value*
* Percent Daily Values are based on a 2000 calorie keto diet.