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Vegan Lemon Poppy Seed Protein Cake

by August 16, 2014

Although not as puffy as it’s egg-filled counterpart, this vegan protein cake is delicious, moist and still comes in at over 15 grams of protein!

Eating Style:

Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

1

Ingredients

Instructions

  1. Preheat oven to 375F.
  2. Combine all ingredients in a small bowl and mix until fully incorporated.
  3. Drop mixture into an oiled 6oz. oven safe ramekin
  4. Place in the preheated oven and bake for 25-28 minutes, or until a toothpick inserted comes out clean.

Notes

This cake will not puff up as a regular cake, as it’s vegan and grain-free, but it’s delicious!

Nutrition Information Per Serving

Calories:

287

Calories from Fat:

174.6

Total Fat:

19.4 g

Saturated Fat:

11.9 g

Sodium:

1 mg

Carbs:

16.4 g

Dietary Fiber:

9.9 g

Net Carbs:

6.5 g

Protein:

16.1 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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