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! 
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