Do you have flavors or treats that immediately take you back to a different time and place?  There was a candy cane cookie with almond extract every Christmas, and to this day, every time I smell almond extract, I’m right back in our kitchen as a 12 year old girl baking candy cane cookies with my mom. I have a few things like that, like I’m sure everyone does.  

But there was this cake growing up.  It was lemon poppyseed with the most delicious frosting ever, and it was my favorite cake ever ever ever.  It was only for super special occasions. And every time I taste anything poppyseed with some sweet, it takes me back to those incredible family memories from when I was younger. 

It was the perfect combo of citrus, just enough sweet, and the creamy cream cheese frosting.  YUM!

Clearly I was a fan!  I honestly didn’t think I’d ever be able to make anything with my healthy ingredients that compared, but I think we’re pretty darn close here. 

This grain free, refined sugar free dessert with keto friendly frosting has been a huge hit every time I’ve made it. My father in law actually looked at me at my son’s birthday party and said, “Beth, I think this is the best you’ve ever made”.  You could tell he’d really thought long and hard about it too. Haha!

This one is a tad bit more complicated than my one blender recipes, but you’ll have a ton of fun making it and enjoy sampling the keto cream cheese frosting along the way!  While you can get away with most of your normal kitchen utensils, a good SIFTER is a necessity on this one so be sure to grab it before shopping for your ingredients!  


INGREDIENTS

Cake 

 

Keto Cream Cheese Frosting 

 

DIRECTIONS

Preheat the oven to 325 and cover the bottom of 2 9 inch round pans with parchment paper.  
Grease the sides with extra shortening for an easy release after baking and set aside.

Combine all the dry ingredients except the coconut sugar and poppyseeds for the cake in a bowl and set aside.  If the almond or coconut flour has lumps, then be sure to use a sifter.  

Believe it or not, I make this in our blender, BUT if you don’t have a high quality blender like the vitamix, go ahead and do this in your food processor.  Combine all wet ingredients including coconut sugar until smooth.  

Slowly add in the wet ingredients while blender is on low or while food processor is on.  

When batter is smooth, fold in the poppyseeds by hand.  

Divide the batter evenly between the two cake pans and cook for 20-30 minutes.  Check at 20 minutes but gluten free flours can be very unpredictable on baking time.  When a toothpick comes out clean, you’re ready!  

Let them cool on racks until room temp and gently flip them over to release the cakes.  

When the cakes are room temperature, make your frosting.

Add the cream cheese to a Kitchen Aid with the whipping attachment. If you don’t have a Kitchen Aid and want to use a hand held mixer, you’ll most likely need another set of hands as you’ll need to sift the sweetener in.   Add in the Lemon Vitality and add in the monkfruit powdered sweetener through a sifter. This is VERY important as it will become chunky if any moisture is introduced.  

Put one of the round cakes on a cake platter or plate and use a ⅓ of the frosting to put in between the two cakes.  Once the second cake is placed on top, use all the remaining frosting to cover the cake. Top with lemon zest or lemon wedges when done!

Keep cake refrigerated for up to a day before eating but remove 45 minutes before eating to let the frosting soften before serving.