Nutritional  Info

Servings 24

Calories 248

Net Carbs 4 grams

Protein  7 grams

Ingredients

3/4 cup butter

1 cup Swerve Granular (erythitol)

4 large eggs (room temperature)

3/4 cup sour cream

2 teaspoons lemon flavoring

2 teaspoons vanilla extract

3 cups blanched almond flour

2 teaspoons baking powder

3 Tablespoons  poppy seeds

1/2 teaspoon salt

Lemon Glaze

3/4 cup Swerve Confectioner’s (powdered  erythritol)

1/4 cup lemon juice

1/4 teaspoon  vanilla extract

Instructions

Preheat  oven to 350F and grease a bundt cake pan

Beat together  the sweetener  and butter til fluffy.

Beat in eggs, sour cream, lemon flavoring and vanilla extract.

In another bowl stir together almond flour, baking powder, poppy seeds  and sea salt and beat the dry ingredients  into the wet a little at a time.

Pour batter into a bundt pan and smooth the top. Bake for about 40 minutes or until dark golden brown  and cover loosely with foil and continue baking for 25-30 minutes, or until a toothpick comes out clean. Cool for at least 15 minutes in the pan and turn out onto a cooling rack and cool completely.

Glaze

Mix the Swerve Confectioner’s with lemon flavoring  and vanilla extract and drizzle over cooled cake.