BREAKFAST - LUNCH - DINNER - SNACKS - SIDES - DESSERTS
DESSERT
LEMON POPPY SEED CAKE WITH BLACKBERRY BUTTERCREAM
THE PREPARATION
THE EXECUTION
The Cake • 1 1/2 cups Almond Flour • 1/4 cup Erythritol, powdered • 2 tbsp. Psyllium Husk Powder • 1/2 cup Sour Cream • 1/3 cup Salted Butter • 2 large Eggs • 1 1/2 tsp. Baking Powder • 2 tbsp. Poppy Seeds • Zest of 1 Lemon • 1 tsp. Vanilla Extract • 1/4 tsp. Liquid Stevia
1. Start by putting your 1/3 cup of butter into a pan over medium heat. Preheat your oven to 350F. 2. Grind 1/4 cup erythritol in a spice grinder until powdered completely. 3. Add 1 1/2 cups Almond Flour, powdered Erythritol, 2 tbsp. Psyllium Husk Powder, 2 tbsp. Poppy Seeds and 1 1/2 tsp. Baking Powder into a bowl. 4. In a separate bowl, mix together 2 large Eggs, 1/2 cup Sour Cream, Zest of 1 Lemon, 1 tsp. Vanilla Extract and 1/4 tsp. Liquid Stevia. 5. Keep an eye on your butter until it browns, it should look a deep golden color. 6. Slowly pour the browned butter into the wet ingredients while mixing with your spoon. 7. Add dry ingredients a little bit at a time while mixing until your batter forms. 8. Grease a round cake pan (I used an 8 inch pan), then press your batter into the pan. 9. Bake for 20-25 minutes at 350F until the cake is golden brown on the top. 10. Let the cake cool slightly, then remove from the pan and let cool on a cooling rack. 11. Grind 1/2 cup erythritol in a spice grinder, then grind 1/2 cup Blackberries until a paste is formed (you can use a food processor for this, or your spice grinder if you immediately clean it out). Strain the paste into a separate container, making sure no seeds get through. 12. Add 2 tbsp. Lemon Juice and powdered Erythritol to the blackberry puree and mix together well. 13. In a separate bowl (or clean out one of the bowl you used earlier), beat together 6 tbsp. butter with 1/4 cup heavy cream using a hand mixer. 14. Slowly mix in the blackberry puree until a thick icing is formed. 15. Plop the icing on the cake and cover the entire cake, sides included. 16. Place in the refrigerator for 20-30 minutes, then serve!
The Icing • 2 tbsp. Lemon Juice • 1/2 cup Erythritol, powdered • 1/2 cup Blackberries, strained • 1/4 cup Heavy Cream • 6 tbsp. Butter
This makes 8 total slices of cake, each slice being 360 Calories, 34.1g Fats, 4.7g Net Carbs, and 7g Protein.
