Low Carb Lemon Poppyseed Cake

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Nutritional Info

Serves 12

Calories 230

Net Carbs 3 grams

Fat 21 grams

Protein 5 grams

Ingredients

1 box Swerve Vanilla Cake Mix

3 eggs

1/3 cup melted coconut oil

1/3 cup fresh lemon juice

2 Tablespoons lemon zest

2 Tablespoons poppyseeds

1 Tablespoon vanilla extract

Icing

3 oz. softened cream cheese

1/4 cup softened butter

1/2 teaspoon vanilla

1/2 cup Swerve Confectioner’s

Instructions

Preheat the oven to 350 F. and line an 8 inch round cake pan with parchment paper and grease the sides with butter.

In a large mixing bowl mix together the cake mix, eggs, coconut oil, lemon juice, lemon zest, vanilla extract and poppyseeds.

Pour the batter into the prepared cake pan and transfer to the oven to  bake for 25-30 minutes until the center is set and a toothpick inserted into the middle comes out clean. Transfer the cake to a cooling rack.

While the cake is cooling make the  icing by beating together the cream cheese, butter and vanilla til light and fluffy. Slowly incorporate the Swerve Confectioner’s.

Ice the cake with an offset spatula and store in the refrigerator til ready to serve. Remove from refrigerator about 20 minutes before serving.

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