Lemony Cake

Servings: 6
Cooking Time: 14 Minutes


1 cup blanched finely ground almond flour
½ cup powdered erythritol
½ teaspoon baking powder
¼ cup unsalted butter, melted
¼ cup unsweetened almond milk
2 large eggs
1 teaspoon vanilla extract
1 medium lemon
1 teaspoon poppy seeds


1.In a large bowl, mix almond flour, erythritol, baking powder, butter, almond milk, eggs, and vanilla.

2. Slice the lemon in half and squeeze the juice into a small bowl, then add to the batter.

3. Using a fine grater, zest the lemon and add 1 tablespoon of zest to the batter and stir. Add poppy seeds to batter.

4. Pour batter into nonstick 6-inch round cake pan. Place pan into the air fryer basket.

5. Adjust the temperature to 300°F (150ºC) and set the timer for 14 minutes.

6. When fully cooked, a toothpick inserted in center will come out mostly clean. The cake will finish cooking and firm up as it cools. Serve at room temperature.


calories 204

fat 18

protein 6

total carbs 17

fiber 15

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