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, egg yolks, 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.
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.
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 important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.