Servings: 6
Cooking Time: 14 Minutes
Ingredients:
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
Directions:
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.
Nutrition:
calories 204
fat 18
protein 6
total carbs 17
fiber 15