These Lemon Poppy Mini Bundt Cakes are so delicious! They are super cute and really easy to make. Topped with a sweet lemon glaze, you might find yourself wanting more than just one!
Lemons have so many health benefits! They help maintain your immune system and protects you from the clutches of most types of infections. It also plays the role of a blood purifier. Lemons are a good source of vitamin C and of flavonoids, or antioxidants, which are thought to boost health and wellbeing in several ways. Read more on the Health Benefits of Lemons in my article!
Ingredients
1 1/2 cups super fine almond flour
1/4 cup Oat Fiber (see note below)
3 eggs, separated
2/3 cup sour cream
2 tablespoons grass-fed butter, room temperature
1/2 cup swerve, confectioners
2 teaspoons baking powder
Zest and juice from 2 lemons
1 teaspoon pure vanilla extract
1 tablespoon poppy seeds
Pinch of salt
For the Glaze
1/3 cup swerve, confectioners (or powdered erythritol) or as needed
2 tablespoons fresh lemon juice (or as needed)
1/2 teaspoon pure vanilla extract
Preparation
To Make the Cake
Preheat oven to 350F.
Add the almond flour, oat fiber, poppy seeds, baking powder and salt to a bowl and whisk to combine.
In a separate bowl, whip up the egg whites to soft peaks and set aside.
Add the butter, swerve, sour cream, lemon juice, lemon zest and vanilla extract to another bowl and mix using a hand mixer.
Mix in the egg whites.
Mix in the dry ingredients and mix just until combined.
Using an ice cream scoop, add the batter to a mini fluted/bundt pan that has been sprayed with nonstick spray.
Bake for 15 minutes or until toothpick, when inserted, comes out clean. Allow to cool slightly, then invert the mini cakes onto a wire rack and allow to cool before glazing.
To Make the Glaze
Add the glaze ingredients to a bowl and mix. Add in more lemon juice if needed to thin out and get your desired consistency.
Drip the glaze over each mini bundt cake and allow the glaze to set at room temp before serving.
Note: While you can certainly omit the glaze, it adds such a nice sweetness and punch of lemon flavor, so it’s highly recommended! If you decide to omit it, you might want to add a little more swerve to the cake batter to compensate.
Note:
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!
These are just some of the great recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Blueberry Pancakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Makes 12 Mini Bundt Cakes
Macros: Fat 13 grams – Protein 5 grams – Carbs (net) 3 grams
- 1 1/2 cups super fine almond flour
- 1/4 cup Oat Fiber see note below
- 3 eggs separated
- 2/3 cup sour cream
- 2 tablespoons grass-fed butter room temperature
- 1/2 cup swerve confectioners
- 2 teaspoons baking powder
- Zest and juice from 2 lemons
- 1 teaspoon pure vanilla extract
- 1 tablespoon poppy seeds
- Pinch of salt
- 1/3 cup swerve confectioners (or powdered erythritol) or as needed
- 2 tablespoons fresh lemon juice or as needed
- 1/2 teaspoon pure vanilla extract
-
Preheat oven to 350F.
-
Add the almond flour, oat fiber, poppy seeds, baking powder and salt to a bowl and whisk to combine. In a separate bowl, whip up the egg whites to soft peaks and set aside.
-
Add the butter, swerve, sour cream, lemon juice, lemon zest and vanilla extract to another bowl and mix using a hand mixer. Mix in the egg whites.
-
Mix in the dry ingredients and mix just until combined. Using an ice cream scoop, add the batter to a mini fluted/bundt pan that has been sprayed with nonstick spray.
-
Bake for 15 minutes or until a toothpick, when inserted, comes out clean. Allow to cool slightly, then invert the mini cakes onto a wire rack and allow to cool before glazing.
-
Add the glaze ingredients to a bowl and mix. Add in more lemon juice if needed to thin out and get your desired consistency. Drip the glaze over each mini bundt cake and allow the glaze to set at room temp before serving.
While you can certainly omit the glaze, it adds such a nice sweetness and punch of lemon flavor, so it's highly recommended! If you decide to omit it, you might want to add a little more swerve to the cake batter to compensate.
The Oat Fiber is an important ingredient in this recipe, as it adds such an amazing texture, unlike anything else I've ever baked with. I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe).
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.
Leave a Reply