Keto lemon poppy seed cake

Keto lemon poppy seed cake with coconut milk, vanilla and mint: a creamy, fresh recipe with a gentle sweetness and easy preparation.

At a glance

• Serves 8
• Prep time: 15 min
• Cooking time: 40 min
• Total time: 55 min
• Calories: 350 kcal per serving
• Protein: 12 g
• Fat: 30 g
• Carbs: 8 g

Ingredients

• 3 bananas
• 50 ml coconut milk
• 2 tbsp desiccated coconut
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 handful of mint

Method

You’ll need: blender · grater

1. Get the bananas ready so they're a little easier to blend. Prepare the blender and the other ingredients.
2. Put the bananas in the blender and purée them roughly. Then add the coconut milk, vanilla extract and salt.
3. Blend everything to a smooth, creamy mixture. Finally, briefly fold in the desiccated coconut.
4. Tear the mint into small pieces and work some of it into the mixture. Chill the cream briefly so it firms up.
5. Shape the chilled mixture into small balls or quenelles. Work quickly so the texture stays nice.
6. Plate the dessert and garnish with the rest of the mint and a little desiccated coconut.

Good to know

It sounds like cake, but here it's more of a cool, creamy dessert. Fresh, gently sweet and quick to make.

Swaps

Banana → avocado (mainly monounsaturated fats, much less sweet); coconut milk → coconut-based Greek yoghurt; desiccated coconut → ground almonds (contain vitamin E and magnesium; contains tree nuts); mint → lemon zest (a fresh citrus note, also contains plant compounds)

Allergens

Contains coconut; depending on the swaps, milk or tree nuts may be added. Usually good for children. In pregnancy, use fresh, well-washed herbs and prepare everything hygienically.

Dairy-free recipes