How To Make Diabetic Lemon Poppy Seed Cake
Enjoy a delightful lemony flavor and satisfying crunch with this low-sugar poppy seed cake.
Serves:
Ingredients
- 1 cup almond flour
- 1/2 cup poppy seeds
- 1/4 cup coconut flour
- 1/4 cup unsalted butter, softened
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup honey
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
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Preheat oven to 350°F and grease a 9-inch cake pan with cooking spray.
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In a large mixing bowl, combine almond flour, poppy seeds, coconut flour, butter, Greek yogurt, honey, baking powder, baking soda, and salt.
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Beat in eggs, one at a time, until mixture is smooth.
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Stir in lemon juice and zest.
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Pour batter into the prepared pan and bake for 40 minutes or until an inserted toothpick comes out clean.
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Allow the cake to cool before slicing and serving.
Nutrition
- Calories : 446kcal
- Total Fat : 33g
- Saturated Fat : 8g
- Cholesterol : 119mg
- Sodium : 463mg
- Total Carbohydrates : 25g
- Dietary Fiber : 8g
- Sugar : 10g
- Protein : 15g
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