Low Carb Mohnkuchen (Poppy Seed Cake)

Indulge in the rich flavors of Low Carb Mohnkuchen, a delightful take on traditional poppy seed cake that's perfect for keto and gluten-free diets. This irresistible dessert combines the nutty aroma of softened poppy seeds with the natural sweetness of erythritol and the creamy richness of almond flour for a healthier, low-carb twist. Balanced with velvety cream cheese, a hint of zesty lemon, and a touch of vanilla, each bite is moist, tender, and bursting with flavor. Simple to prepare in just under an hour, this cake is baked to golden perfection and pairs beautifully with coffee or tea. Whether served plain or lightly dusted with powdered erythritol, this guilt-free treat delivers all the decadence of a classic German favorite without the carbs. Perfect for special occasions or everyday indulgence, Low Carb Mohnkuchen is the ideal dessert to satisfy your sweet tooth while staying on track.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 150 grams Poppy seeds
• 200 grams Almond flour
• 100 grams Butter, melted
• 100 grams Erythritol
• 4 large Eggs
• 1 teaspoon Baking powder
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 200 grams Full-fat cream cheese, softened
• 1 teaspoon Lemon zest
• 100 milliliters Heavy cream

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan with butter or line it with parchment paper.

Step 2

Place the poppy seeds in a small pot and cover with enough water. Bring to a boil, then simmer on low heat for 5 minutes to soften. Drain and let them cool.

Step 3

In a large mixing bowl, combine almond flour, erythritol, and baking powder. Stir well to mix uniformly.

Step 4

In a separate bowl, beat the eggs until they become fluffy and pale. Add in the melted butter, vanilla extract, and salt, then mix well.

Step 5

Incorporate the egg mixture into the almond flour mixture, stirring until you have a smooth batter.

Step 6

Add the softened cream cheese to the cooled poppy seeds and beat until smooth. Add the poppy seed mixture, lemon zest, and heavy cream to the batter, stirring until fully combined.

Step 7

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for about 35-40 minutes or until the top is golden and a cake tester inserted in the center comes out clean.

Step 9

Allow the cake to cool in the pan on a wire rack for at least 15 minutes before releasing the springform. Continue cooling until it reaches room temperature.

Step 10

Serve the cake as it is, or dust lightly with powdered erythritol if desired.

Nutrition Facts

Serving size	(1063.8g)

Amount per serving	% Daily Value*
Calories	3999.7

Total Fat 366.5g	0%
Saturated Fat 134.4g	0%
Polyunsaturated Fat g
Cholesterol 1276.6mg	0%
Sodium 2630.4mg	0%
Total Carbohydrate 198.9g	0%
Dietary Fiber 50.8g	0%
Total Sugars 21.5g
Protein 109.0g	0%

Vitamin D 213.3IU	0%
Calcium 2879.3mg	0%
Iron 25.9mg	0%
Potassium 1583.6mg	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: 72.8%

Protein: 9.6%

Carbs: 17.6%