Lemon Poppy Mini Bundt Cakes – Keto, Low Carb & Gluten Free

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

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!

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

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.

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

In a separate bowl, whip up the egg whites to soft peaks and set aside.

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

Add the butter, swerve, sour cream, lemon juice, lemon zest and vanilla extract to another bowl and mix using a hand mixer.

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

Mix in the egg whites.

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

Mix in the dry ingredients and mix just until combined.

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

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.

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

Drip the glaze over each mini bundt cake and allow the glaze to set at room temp before serving.

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

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.

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

Lemon Poppy Mini Bundt Cakes with Lemon Glaze - Keto, Low Carb & Gluten Free

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

Lemon Poppy Mini Bundt Cakes - Keto, Low Carb & Gluten Free

Makes 12 Mini Bundt Cakes

Macros: Fat 13 grams – Protein 5 grams – Carbs (net) 3 grams


 


Lemon Poppy Mini Bundt Cakes - Keto, Low Carb & Gluten Free
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
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!
Course: Dessert
Servings: 12
Ingredients
For the Cakes
  • 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
  1. Preheat oven to 350F.
  2. 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.

  3. 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.

  4. 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.

  5. 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.

To Make the Glaze
  1. 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.

Recipe Notes

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.

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