I FINALLY MANAGED TO MAKE AN EDIBLE KETO TREAT! apparently I am picky. So after 11 tries and a lot of tweaking here it is. my keto 5.53 net carb creation. Ima try real hard not to eat the whole thing. Actually I think I will go and put in in the fridge in the garage..it is really hot out and y 'all know GINGERS DON"T TAN we catch fire.
Lemon Poppy Seed cake with Icing.
Ingredients
5 servings nature's eats almond flour 1 +1/4 cup
2 tbsps poppy seed
1 serving splenda splenda granular ( split half cup for icing)
1 stick butter
8 servings philadelphia original cream cheese
1 tsp vanilla extract
1 serving morton salt
1 oz lemon juice
3 large egg
1 tsp baking soda
1 tsp baking powder (sodium aluminum sulfate, double acting)
1 cup whipped whipping cream
1 serving vanilla pudding (1/4 dry mix packet)
Directions
preheat oven to 350 grease with butter an 8x8 or 9x9 pan
In 2 bowls divide evenly butter and cream cheese. Add 1/2 sweetener to set aside to warm. 2nd bowl add almond flour, 1/2 sweetener, poppy seed, salt, baking soda, and powder. Mix well .
In 3rd bowl add 1/2 tsp vanilla, all but 2 Tbs lemon juice, 3 eggs. blend well. Slowly incorporate wet and dry ingredients in bowls 2 and 3. pour and spread evenly into baking pan and bake for 30 min or until the toothpick comes out clean
COOL Completely.
find bowl with sweetener place in mixer with 1 cup heavy cream and 2TBS lemon Juice, add 1/2 tsp vanilla Whip on high till fluffy. Ice the cake. (sprinkle a few poppy seeds on top for looks.
Nutrition Facts (HAVE BEEN CORRECTED FROM ORIGINAL POST)
Serving Size
1/12 cake
Amount Per Serving
Calories
277
% Daily Values*
Total Fat
25.45g
39%
Saturated Fat
11.997g
60%
Trans Fat-
Polyunsaturated Fat
2.504g
Monounsaturated Fat
7.358g
Cholesterol
110mg
37%
Sodium
359mg
15%
Total Carbohydrate
6.93g
2%
Dietary Fiber
1.4g
6%
Sugars
1.5g
Protein
5.96g
