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Keto Japanese poppy seed cake, gluten, flour and sugar free (lchf, fit)

Hi! Today I have another recipe for delicious sweets for you: Keto Japanese poppy seed cake, which is a fat and protein cake that is healthy, tasty and although it is in a low-carbohydrate version, because it does not contain sugar, margarine or flour, the taste is not inferior to traditional sweets.

Perfectly suitable for the upcoming Christmas Eve and Christmas, but also for coffee and for guests. Making this cake is simple and takes little time. We can also bake them with topping and any additions – fruit, nuts. Keto cake is very chocolatey, moist and soft, simply delicious. If you are interested in my recipe, I invite you to the next part of the post.

Keto Japanese poppy seed cake, gluten, flour and sugar free (lchf, fit)

Keto Japanese poppy seed cake, without gluten, flour and sugar – recipe, how to make


  • 5 eggs
  • 200 g of blue poppy seeds
  • half a cup of erythritol
  • 2 apples
  • 10 tbsp ground almonds
  • teaspoon orange peel
  • cream aroma
  • 120g butter 82%
  • teaspoon baking powder
  • possibly finely chopped nuts
  • possibly topping or ground eythritol for decoration
  • possibly nuts/ nuts/ dried fruits/ shavings/ fruit for decoration


Time needed: 1 hour.

Keto Japanese poppy seed cake – recipe, how to make

  1. First the poppy.

    we traditionally prepare poppy seeds: rinse, then pour boiling water in a pot, cook in it for about 30 minutes. Drain, cool and grind 3 times.

  2. Preparation of ingredients.

    Wash the apples, cut out the middle, peel and grate / grind on medium mesh. Melt the butter in a water bath, leave to cool.

  3. Whipping.

    Crack the whole eggs into a bowl, beat stiff with the erythritol until smooth and fluffy.

  4. Mixing.

    Gradually add the rest of the ingredients to the mass, stirring all the time with a spoon: almonds, cooled poppy seeds, aroma, zest, powder, optionally, finely chopped nuts and dried fruit. Then add grated apple, mix gently.

  5. Sheet metal.

    Line the form with baking paper / grease with butter, pour our mass. Bake in a preheated oven at 175 degrees for about 50 minutes, top-bottom setting. After cooling down, you can decorate as you like – sprinkle with erythritol, pour over the topping, etc.

Related: Chocolate Hazelnut Keto Brownie (Gluten Free, LCHF)

Will you be tempted by my healthy keto cake?

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