Lemon keto poppy seed pie

Light and airy, Lemon Poppy Seed Pie is perfect for a low-carb keto dessert with just 3 grams of net carbs per serving. The recipe is for 16 servings.

Ingredients

• Dry ingredients
• 2 cups almond flour
• ¾ a glass of coconut flour
• 2 tea spoon. baking powder
• ⅔ a glass of granular erythritol
• ½ tea spoon. baking soda
• ½ tea spoon. xanthan gum (recommended)
• ¼ tea. spoon. salt
• Wet ingredients
• 230 gr softened cream cheese
• 6 pcs. chicken eggs
• 110 g melted butter
• ¾ glass of almond milk
• ¼ glass of lemon juice
• ¼ a glass of lemon zest
• 1 table. spoon. vanilla extract
• 1 tea spoon. granular erythritol
• 3 table. spoon. poppy seeds
• Lemon glaze
• ¼ glass of lemon juice
• ½ cup erythritol

Directions

1. Preheat oven to 180 degrees C.
2. Combine all dry ingredients and set aside.
3. Using a hand mixer, beat the cream cheese until smooth. Add the chicken eggs one at a time while continuing to beat with a mixer.
4. Combine almond milk, lemon juice, vanilla extract, melted butter, sweetener, and lemon zest.
5. Add half of dry ingredients and stir.
6. Add the remaining half of the dry ingredients and stir until smooth.
7. Place the dough in a buttered muffin tin.
8. Bake on the middle oven shelf for about 45 minutes, or until a wooden skewer inserted in the middle of the cake comes out clean.
9. Let cool and place on a flat dish.
10. While the cake is cooling, mix the icing sugar and lemon juice together and beat with a mixer to form a homogeneous consistency.
11. Spread the icing over the top of the cake.
12. Cut the pie into portions and serve.