Keto Mohnkuchen (Poppy Seed Cake)

Delight in the rich, nutty flavors of Keto Mohnkuchen, a low-carb twist on the classic German poppy seed cake! This recipe combines the earthiness of poppy seeds with the creaminess of full-fat cream cheese and the zesty brightness of lemon, creating a luxurious dessert that's as indulgent as it is keto-friendly. Made with a blend of almond and coconut flour, this gluten-free cake is perfectly moist and tender, striking the perfect balance of sweet and tangy with the subtle sweetness of erythritol. Quick to prepare in just 20 minutes and baked to golden perfection, it's an ideal treat for keto dieters and anyone seeking a guilt-free indulgence. Serve as a standalone showstopper or pair with a dollop of sugar-free whipped cream for an irresistible finish!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 30 grams Coconut flour
• 1 teaspoon Baking powder
• 100 grams Unsalted butter
• 100 grams Erythritol sweetener
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 200 grams Poppy seeds
• 200 grams Full-fat cream cheese
• 100 ml Heavy cream
• 1 tablespoon Lemon zest
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

In a bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well and set aside.

Step 3

In a large mixing bowl, cream together the butter and erythritol sweetener until light and fluffy.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Stir in the poppy seeds, full-fat cream cheese, heavy cream, and lemon zest until well combined.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing until everything is well incorporated.

Step 7

Pour the batter into the prepared springform pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Once cooled, serve the cake as is or with a dollop of sugar-free whipped cream.

Nutrition Facts

Serving size	(1096.3g)

Amount per serving	% Daily Value*
Calories	4108.2

Total Fat 371.3g	0%
Saturated Fat 136.7g	0%
Polyunsaturated Fat g
Cholesterol 1286.9mg	0%
Sodium 2096.1mg	0%
Total Carbohydrate 221.6g	0%
Dietary Fiber 67.2g	0%
Total Sugars 23.8g
Protein 112.7g	0%

Vitamin D 164IU	0%
Calcium 3540.1mg	0%
Iron 30.4mg	0%
Potassium 2114.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.4%

Protein: 9.6%

Carbs: 18.9%