Celebrate the arrival of spring with this keto friendly Lemon Poppy Seed Breakfast Cake. It's packed with healthy fats and protein. If you're looking for a low-carb cake alternative without the guilt, this keto cake is for you!
Preheat oven to 350 degrees F.Prepare a 9 x 9 or 8 x 8 baking dish with parchment paper. I usually just run a thick strip down the center that overhangs the sides to easily remove later.In a medium bowl, combine 1/4 cup BetterBody Foods LIVfit Superfood® Organic Superfood Blend, 3 cups almond flour, and 3 teaspoons baking powder. Whisk together to combine; set aside.In a large bowl, beat sour cream and sweetener of choice. Beat in 3 eggs, zest of 2 lemons, 5 tablespoons fresh lemon juice, and vanilla extract.Mix in LIVfit Superfood® Organic Superfood Blend, baking powder, and almond flour mixture until blended.Pour batter into baking dish. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.Cool the cake. Meanwhile, to make the protein frosting, beat cream cheese, sweetener of choice, vanilla extract, and heavy cream until smooth. Slowly beat in 1/4 cup BetterBody Foods LIVfit Superfood® Organic Superfood Blend until smooth.Ice cake with frosting. Refrigerate for at least 1-2 hours. Slice cake into 16 slices; serve.