Claire Saffitz Poppy Seed Almond Cake
This is Claire Saffitz' recipe from her new cookbook Dessert Person. This cake can be pulled together quickly and is super delicious!
Keto Poppyseed Bread | Low Carb Poppy-seed Bread for your Keto Breakfast or Snack!
This keto poppyseed bread tastes like the real thing! Bake up this keto treat for snack or breakfast. We've tried this keto recipe in a full loaf pan and in mini loaf pans! We can't wait for you to taste and enjoy this keto poppyseed bread recipe!
Check out my channel for even more delectable Keto Recipes! Keep scrolling for a link to the printable Keto Poppyseed Bread Recipe.
To make this keto recipe you'll need the following ingredients:
Acacia Fiber
Coconut Flour
Xanthan Gum
Salt
Baking Powder (grain free)
Bocha Sweet
Poppyseeds
Avocado Oil
Eggs
Heavy Cream
Water
Butter Extract
Vanilla Extract
Almond Extract
You can bake these in a normal size bread pan or in mini bread pans like these:
Get the printable Keto Poppyseed Bread Recipe here:
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Almond Poppy Seed Bread - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Almond Poppy Seed Bread Recipe.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 1/2 ts : Salt
3 ts : Poppy Seeds; and Vanilla, Each
1/2 ts : Above Flavorings
1 1/2 ts : Baking Powder
1 1/2 c : Milk
3/4 c : Sugar
2 3/4 c : Sugar
1 1/2 c : Vegetable Oil
3 : Eggs
1/2 c : Orange Juice
3 c : Flour
Costco Almond Poppy Seed Muffin Recipe
#Recipe #Costco #Food
Read Full Recipe:
almond poppy seed muffins Something Vegan
RECIPE
1 3/4 cups all-purpose flour
3/4 cup organic sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup non-dairy milk
1/4 cup neutral oil
1 tsp. white vinegar
2 tsp. almond extract
1/2 cup sliced almonds
1 Tbsp. poppy seeds
Preheat the oven to 375 degrees Fahrenheit. To a bowl, add flour, sugar, baking powder, and salt. Stir well. Add non-dairy milk, oil, vinegar, and almond extract. Stir until smooth, but don't over-mix. Add most of the sliced almonds, and the poppy seeds, and stir in. Scoop the batter into a greased muffin pan. Sprinkle with the remaining almonds. Bake 18-20 minutes. Makes one dozen muffins.
If you make this, or any of my other recipes, I'd love it if you shared a photo of it with me on Instagram!
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Email: somethingvegan@gmail.com
#somethingvegan #vegan
HOW TO MAKE KETO LEMON POPPY SEED CAKE | SUPER EASY | NO TOOLS | REFRESHING | MOIST | DELICIOUS
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Coconut Flour (
Almond flour (
Monk fruit (
Poppy Seeds (
6-inch round pan with a removable bottom (
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I finally found poppy seeds at my regular baking ingredient shop and immediately thought of making lemon poppy seed cake. I love the look of the poppy seeds in the cake and the crunchy texture when I bite into them. This cake is so flavorful, refreshing and delicious on its own but when top with the lemon cheesecake frosting, it is another whole new level - super yummy!
The recipe can be viewed and printed at this link ;
NUTRITION INFO
COCONUT FLOUR VERSION
[ Total Servings = 8 ]
Per serving ;
Total Carb = 1.5 g
Dietary Fiber = 0.6 g
Net Carb = 0.9 g
Calories = 207
Total Fat = 21.3 g
Protein = 1.6 g
ALMOND FLOUR VERSION
[ Total Servings = 8 ]
Per serving ;
Total Carb = 5.2 g
Dietary Fiber = 2.4 g
Net Carb = 2.8 g
Calories = 323
Total Fat = 30.7 g
Protein = 5.7 g
Note: For best results, weigh the ingredients.
INGREDIENTS
DRY INGREDIENTS
Coconut Flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)
Baking Powder = 8 g / 2 tsp
Monk fruit = 30 g / 3 1/2 tbsp (This amount is very low so that it balances out with the sweetness from the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter to about 60 to 80 g. You can also use any other keto friendly sweetener.)
Salt = 1/4 tsp
Lemon Zest = 1 lemon (1 tbsp)
Poppy Seeds = 18 g / 2 tbsp
WET INGREDIENTS
Whipping Cream (room temp) = 160 ml / 0.6 cup (You can also use coconut cream, yogurt or sour cream)
Unsalted Melted Butter (room temp) = 60 ml / 1/4 cup (You can also use coconut or olive oil)
Eggs (room temp) = 3 large whole eggs (173 g)
Fresh lemon juice = 30 ml / 2 tbsp
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 340 F or 170 C.
2. In a bowl, add all the dry ingredients and mix to combine.
3. Add all the wet ingredients and whisk until well combined. The batter is quite thick.
4. In the video, I used a 6 inch (15 cm) pan greased and lined with parchment paper.
5. Transfer the batter into the pan and spread evenly.
6. Bake for 40 minutes or until a wooden skewer comes out clean.
7. Once ready, remove the cake from pan and cool completely on a wire rack before frosting.
LEMON CREAM CHEESE FROSTING
Unsalted butter (softened) = 30 g / 2 tbsp
Cream cheese (softened) = 100 g / 7 tbsp
Allulose Powdered Sweetener (or any keto friendly powdered sweetener) = 100 g / 0.8 cup
Fresh lemon juice = 30 ml / 2 tbsp
DIRECTIONS
1. In a bowl, add the butter, cream cheese and whisk until smooth and creamy.
2. Add the lemon juice and whisk to combine.
3. Add the powdered sweetener and whisk until well combined.
4. If the consistency is too runny or soft, you can add either more cream cheese or powdered sweetener.
5. Chill until ready for use.
6. When the cake is ready, spread the frosting evenly on the top of the cake. You can also frost the sides if you have leftover frosting.
7. Sprinkle with some poppy seeds (Optional).
NOTE
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