Lemon Poppy Seed Cake - Almond Flour Based (Solar Oven Option) - Low Carb and Sugar Free

Lemon Poppy Seed Cake with a lemon glaze and a sprinkle of dried lemon peel on top

I've been craving something 'lemon' but I didn't want to make muffins again so instead, yesterday I used the same muffin idea but made a cake with a lemon glaze.

In addition to wanting to bake something 'lemony' I wanted to use our sun oven since it was pretty hot yesterday and I didn't feel like heating up the oven.  It's not that makes the kitchen hot but moreso I'm aware of the pull on the power grid when everyone has their electricity running full power to cool their houses, use fans, tv's, etc.  It's so simple and easy for me to bake in the solar oven and there isn't any reason not to.  But I know MOST people do not have a solar oven or sun oven so obviously you are welcome to bake yours in a regular old oven, ha ha. 

These can be made into great muffins, a cake or even a loaf bread.

Lemon Poppy Seed Cake, Muffins or Loaf Bread

1 stick (half cup) real butter, soft
2/3 - 3/4 c So Nourished monk fruit/erythritol or other sweetener of choice using equivalent  (link at bottom of post) Try to use a mixture of at least 2 if not 3 sweeteners to get the best flavor
3 eggs
2 t dry lemon peel/zest
1 t lemon extract
1 t lemon juice
1/2 t vanilla

3 c almond flour
3-4 heaping tablespoons unflavored or vanilla IsoPure whey protein powder (or any 0 sugar/carb brand)
2 T poppy seeds
2 t baking powder
1/2 t sea salt
2/3 c water

Grease your pan(s) or line your muffin tins.  Preheat your oven to 325 or put your solar oven outside in the sun to preheat.
Beat the butter, then add the sweetener, eggs, lemon peel and flavors.  Beat until smooth.
In a bowl, combine the dry ingredients and mix them together then add half this almond flour mixture to the wet, beat in the water then add and beat in the last of the dry.
Spread in your pan of choice.
Bake about 45 minutes until done.
Cool completely and then top with a simple glaze;

Mix powdered sweetener of choice (like So Nourished, etc.) with enough lemon juice to make a thick glaze consistency.  Pour over your cake, bread or cupcakes and let it run down the sides if you wish.  I added a tablespoon of butter to about 2/3 cup powdered sweetener and then added lemon juice until it was the consistency I wanted.

I sprinkled the top of this cake with a dried lemon peel (those aren't crumbs in the photo at the top, but dried lemon peel bits).

The dry ingredients

The batter is yummy!

Baking mine in a sun oven... obviously most normal people use the oven in their home... ha ha.

Baking away.... I'll put a link to sun ovens at the bottom of this post for those interested.  Mine is about oh, 7 or 8 years old now? 

All cool and ready for it's glaze....

Just a simple glaze: I used a bit of butter, sweetener and lemon juice

Added some dried lemon peel bits on top as I love love love lemon

So moist.  So, so moist.  And it stays moist!  Doesn't dry out quickly like wheat flour based cakes do.  Also, because I use whey protein powder instead of coconut flour to offset the almond flour, that makes a difference.  Coconut flour is very drying as well.

The BRANDS of ingredients you use makes a huge difference in carb counts.  Mine is about 4 carbs per slice but depending on the whey protein powder you use, yours could have high carbs and even sugar if you aren't reading labels.  Use FitDay, FitBit, etc. to enter your own ingredients to get your nutritional counts.

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