Healthy Flourless Lemon Poppy Seed Breakfast Cake

A delicious healthy flourless lemon poppy seed breakfast cake with a subtle tang of citrus from the lemon! The light and fluffy filling is studded with poppy seeds, with a tender exterior! Made with no butter, it’s a keto and paleo breakfast recipe with an eggless and vegan option included! 

healthy flourless keto lemon poppy seed breakfast cake topped with a dairy free cream cheese frosting

Healthy Lemon Poppyseed Bread with Glaze

Growing up, my mum used to make a healthy lemon yogurt bread. Every weekend morning, a fresh loaf would come out of the oven.

Every weekend morning, I’d refuse. 

Mum would try her best to make me eat it- Adding frosting to it, turning them into lemon poppy seed muffins but no. 

None of it would work.

I’m pretty sure I self-diagnosed myself with a lemon allergy, purely because I THOUGHT I didn’t like citrus in my baked goods. 

“Mum, you know the lemon poppy seed loaf you used to make growing up?”

“The one you said you were allergic to and never ate?”


“What about it?”

“Well, I’d like to know the proportions of lemon ride and lemon juice you used in it.”

“Why? Have you found a cure for your lemon poppyseed loaf allergy?”



Lemon Poppy Seed Cake With No Butter

I don’t actually know why I claimed to be allergic so said loaf growing up- I think it comes down to being blessed with mum making other sweet treats, in which the lemon flavored ones got the stink eye. That, and the fact that I associated citrus foods to only be reserved to savory recipes. 

I swear since being in Los Angeles, my inner lemon has come out to frolic and it doesn’t seem to be going anywhere. 

Over the last 3 weeks, I’ve gravitated towards all things lemon- 

Jamba Juice- Lemon Dream something... (the server told me it was a secret menu item he could make for me after I told him I was craving lemons…)

Baskin Robbins- Lemon Custard Ice cream

Whole FoodsLemon Sponge Cake

Safe to say, I need to pucker up and apologize to my mum. 

Healthy Lemon Poppy Seed Cake

After sharing a handful of breakfast cake recipes (let’s face it- It’s purely an excuse to advocate eating dessert for breakfast) recently, I knew it was only a matter of time before I shared one of the citrus variety.

As much as I am an advocate of (some) convenience foods or aids, using fresh lemon juice AND lemon rind is key- It’s also something my mum preached over and over again when she FINALLY gave me the proportions.

She told me not to use bottled lemon juice and definitely NOT lemon extract- She also advised me that some brands use coloring in it and after a quick scan at the supermarket- She was (unfortunately) right. Anyway, it’s high time you pucker those faces up to make this healthy flourless lemon poppy seed breakfast cake

Healthy Lemon Poppy Seed Cake with Cream Cheese Frosting

A slice of healthy low carb flourless lemon poppy seed breakfast cake topped with a healthy cream cheese frosting!

This healthy flourless lemon poppy seed breakfast cake is light and fluffy on the inside, but don’t let that fool you- It’s insanely filling and a satisfying choice for your first meal of the day!

It’s full of slow releasing carbohydrates, healthy fats and protein to literally keep you satisfied between breakfast and lunch (but let’s face it- We’re not one to skip snack time, so save yourself a corner slice!).

An easy, one bowl recipe which is diet friendly! Not only is it keto, low carb, and paleo, there is an option to keep it eggless, flourless and vegan too. 


A slice of flourless lemon poppy seed breakfast cake topped with a protein-packed frosting

Healthy Flourless Lemon Poppy Seed Breakfast Cake

A healthy, flourless lemon poppy seed breakfast cake- The light and fluffy filling is studded with poppy seeds, with a tender exterior- Keto, paleo and low carb with a vegan and eggless option! 
5 from 22 votes
Print Pin Rate
Course: Breakfast
Keyword: breakfast cake, flourless, keto, lemon
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 12 slices
Calories: 135kcal
Author: Arman


For the Gluten Free/Vegan/Flourless version

For the Paleo option

For the protein frosting

For the coconut butter frosting

For the basic cream cheese frosting


  • Preheat the oven to 180C/350F. Grease a loaf pan with cooking spray and set aside.
  • In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
  • In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and sticky sweetener and applesauce for paleo option) and mix very well until a batter is formed.
  • Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven (Paleo option can take up to 50 minutes!), or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.

To make the frostings (Except for the cream cheese one)

  • Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.


Breakfast cake is freezer friendly- It's best kept in the refrigerator. If you decide to use the frosting(s), it's best to keep them separate.


Serving: 1Slice | Calories: 135kcal | Carbohydrates: 7g | Protein: 8g | Fat: 11g | Fiber: 4g | Vitamin A: 200IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 0.5mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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Breakfast Breakfast cakes and muffins Gluten Free Keto Muffins and Cakes Paleo Vegan



162 thoughts on “Healthy Flourless Lemon Poppy Seed Breakfast Cake

  1. You know if you make that lemony pucker face too often, your face will freeze in that shape. Just sayin’. But I’m also saying that I want this lemon poppyseed cake like you wouldn’t believe right now! Your mum is a genius for this one. She invented lemon poppyseed cake AND she makes amazing Indian food. 🙂

  2. I’ve heard of secret menus at fast food places but honestly the combinations in there don’t sound all that good. This cake though, sounds amazing! I am totally a fan of lemon poppyseed, or anything lemon really. Great idea Arman!

  3. Pinned.

    I will never get tired of Arman’s family stories and conversations. Honestly. Can you an Niki (and your Mom) create a YouTube channel? Please. I am unemployed and need good entertainment.

    Also: ‘my inner lemon has come out to frolick and it doesn’t seem to be going anywhere. ‘ – now you know my yearslong relationship to my inner egg.

  4. Woweeeeee. I love lemon poppyseed cake! That was the kind of muffin I wanted (after blueberry) when I was a kid.
    My parents make fun of me for liking sriracha and wasabi these days because I would literally CRY if one morsel of wasabi made it onto my sushi and I hated spicy foods when I was little. Now, you can find sriracha on my face/literally in my backpack.

  5. I must save every single one of your dessert remakes haha. This one I can’t wait to try out and share! We love lemon poppyseed muffins and the added frosting makes it sound amazing!

  6. I’m going to try it this week! Can I use pb instead of almond butter? Also, can I use regular milk instead of dairy free? I’m just trying to use what I have in my pantry. 🙂 Thanks so much!

  7. iIn the winter I go for all things chocolate but in the spring I start to gravitate to all things citrus! This could not come at a more perfect time as spring is approaching. If only the weather would behave with the seasons!!!

  8. Okay so I said I was going to try your blueberry cake but since I have a huge bag of poppyseeds sitting around [and taking up valuable space] this will come first. Also because you got me craving poppyseed anything. I could usually do without lemon but I’m willing to try the combination here.
    Also, yes, I’ve heard of secret menues – namely Starbucks’ – but since there’s no store close to where I live haven’t tried anything off them yet.

  9. I need to put poppy seeds on my list because this cake has me salivating! I don’t quite get the “flourless” description, though, if you use oats ground into flour or coconut flour.

  10. I’m so excited you set up a shop page! I’ve been wanting to get the Norbu sweetener that I’ve been seeing everywhere and have tried in baked goodies! 😛 This lemon cake looks to die for BTW–I LOVE poppy seeds but I’d probably get opiate-high if I eat too much1

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