45+ Delicious Friday Low Sodium Cake Recipes For Every Taste

For those looking to maintain a healthy lifestyle while still indulging in a sweet treat, low sodium cakes can be a game-changer.

Especially for individuals over 45 who may be more mindful of their heart health or sodium intake, finding recipes that balance flavor with health benefits is essential.

Fridays are the perfect day to wind down and enjoy a delicious dessert without the worry of overindulging in sodium.

In this blog post, we’re excited to share 10 scrumptious low sodium cake recipes that are easy to make, satisfying, and perfect for your Friday celebrations.

So, whether you’re baking for yourself or sharing with family and friends, these cakes will be a hit—without compromising your health goals.

45+ Delicious Friday Low Sodium Cake Recipes For Every Taste

Taking care of your health doesn’t mean you have to give up your love for cake.

By embracing low sodium ingredients, you can enjoy all the sweetness and richness of a cake without the added concerns.

These 10 low sodium cake recipes are not only heart-healthy but also bursting with flavor, making them a great way to end your week on a sweet note.

So, next time you’re craving a dessert, try one of these recipes, and treat yourself to a delicious, healthier alternative to the usual high-sodium options.

Low-Sodium Almond Flour Cake

This Low-Sodium Almond Flour Cake is the perfect dessert for those looking to enjoy a soft, moist cake without the added sodium. With a combination of almond flour and natural sweeteners, this cake is not only low in sodium but also gluten-free and keto-friendly. Its mild sweetness and light texture make it a versatile treat for any occasion.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol or preferred sweetener
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• Pinch of salt (optional, to maintain low-sodium)
• Optional: Fresh berries for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk the almond flour, erythritol, baking powder, cinnamon, and pinch of salt together.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until smooth.
5. Pour the batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely before serving. Top with fresh berries for an added burst of flavor.

This Low-Sodium Almond Flour Cake is an excellent choice for those seeking a healthier dessert option without sacrificing taste. It’s low-carb, keto-friendly, and suitable for individuals managing their sodium intake. Whether served plain or with a topping of fresh fruit, this cake is a delightful and guilt-free treat for any Friday gathering.

Low-Sodium Lemon Poppy Seed Cake

This light and refreshing Low-Sodium Lemon Poppy Seed Cake is a zesty treat perfect for a weekend dessert. The tangy lemon flavor pairs beautifully with the crunch of poppy seeds, creating a well-balanced cake that’s both low in sodium and rich in flavor. Ideal for those on a low-sodium diet or following keto principles.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol
• 1/4 cup unsweetened Greek yogurt
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons poppy seeds
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and poppy seeds.
3. In a separate bowl, beat the eggs and combine with Greek yogurt, lemon juice, lemon zest, vanilla extract, and optional salt.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Allow the cake to cool before slicing and serving.

This Low-Sodium Lemon Poppy Seed Cake is a delightful way to enjoy a sweet treat without compromising your health goals. The burst of lemon flavor combined with the subtle crunch of poppy seeds makes it a refreshing dessert. The cake is low-carb, keto-friendly, and perfect for anyone following a low-sodium diet, offering both flavor and nutrition in every slice.

Low-Sodium Chocolate Zucchini Cake

This Low-Sodium Chocolate Zucchini Cake is a decadent, moist dessert with a surprising twist. The addition of zucchini helps keep the cake moist while providing extra fiber and nutrients. Perfect for chocolate lovers on a low-sodium or keto diet, this cake satisfies your sweet tooth without the added sodium or carbs.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup grated zucchini (squeezed to remove excess moisture)
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1/2 teaspoon baking soda
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch square baking dish.
2. In a large bowl, combine the almond flour, cocoa powder, erythritol, baking soda, and optional salt.
3. In another bowl, whisk together the eggs, vanilla extract, almond milk, and melted coconut oil.
4. Stir in the grated zucchini until well incorporated.
5. Pour the wet ingredients into the dry ingredients and mix until smooth.
6. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before slicing and serving.

This Low-Sodium Chocolate Zucchini Cake is an indulgent, yet health-conscious treat that brings together the richness of chocolate with the hidden benefits of zucchini. It’s an excellent choice for those following a low-sodium or keto lifestyle, offering both satisfaction and nutrition. Perfect for a Friday dessert or any occasion, this cake is sure to be a hit while keeping your health goals on track.

Low-Sodium Vanilla Bean Cake

This Low-Sodium Vanilla Bean Cake is a simple yet elegant dessert that highlights the warm flavor of vanilla bean. The soft, fluffy texture makes it a perfect base for any topping or frosting. With its minimal ingredients and low-sodium profile, this cake is a great choice for anyone following a keto or low-sodium diet while craving something sweet.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred sweetener
• 1/4 cup unsweetened almond milk
• 3 large eggs
• 1 teaspoon vanilla bean paste or vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon (optional)
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round 8-inch cake pan.
2. In a medium bowl, combine almond flour, coconut flour, erythritol, and baking powder. Add the cinnamon and salt if using.
3. In a separate bowl, whisk together the eggs, almond milk, and vanilla bean paste.
4. Pour the wet ingredients into the dry ingredients and stir until smooth.
5. Transfer the batter into the prepared cake pan and spread evenly.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Let the cake cool completely before serving, and feel free to top it with a light frosting or fresh fruit.

The Low-Sodium Vanilla Bean Cake is a wonderfully light and flavorful option for those who want to indulge in a sweet treat without compromising their sodium intake. The vanilla bean offers a rich, fragrant flavor, making it a versatile cake that pairs well with many toppings. Whether you enjoy it plain or dressed up, this cake is a low-carb, keto-friendly option perfect for any occasion.

Low-Sodium Pumpkin Spice Cake

This Low-Sodium Pumpkin Spice Cake is the perfect fall-inspired dessert, featuring the warm and comforting spices of pumpkin pie. The cake is moist, flavorful, and rich in texture, making it a satisfying treat. With no added sodium and low-carb ingredients, it fits perfectly into a keto or low-sodium lifestyle while still satisfying your cravings for something sweet and spiced.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup canned pumpkin (unsweetened)
• 3 large eggs
• 1/4 cup erythritol or your preferred sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger powder
• 1/2 teaspoon baking soda
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or round cake pan.
2. In a large bowl, combine almond flour, cinnamon, nutmeg, ginger powder, and baking soda.
3. In another bowl, whisk together the eggs, pumpkin, almond milk, vanilla extract, and erythritol.
4. Add the wet ingredients into the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before slicing.

This Low-Sodium Pumpkin Spice Cake is a delightful, seasonal dessert that brings all the cozy flavors of fall without any added sodium. It’s a great way to enjoy the tastes of pumpkin and spice while sticking to your dietary goals. Whether enjoyed on its own or paired with a light drizzle of sugar-free icing, this cake is a fantastic low-carb, keto-friendly option for anyone looking for a wholesome yet delicious treat.

Low-Sodium Coconut Flour Cake

This Low-Sodium Coconut Flour Cake is a simple and satisfying treat that is both moist and tender. Coconut flour provides a naturally gluten-free base, while its subtle coconut flavor enhances the overall taste. This cake is low in sodium and perfect for anyone following a keto or low-sodium diet, offering a delicate sweetness with a rich texture.

Ingredients:

• 1 cup coconut flour
• 1/4 cup erythritol or preferred sweetener
• 1/4 cup unsweetened coconut milk
• 4 large eggs
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon (optional)
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine coconut flour, erythritol, baking powder, cinnamon, and optional salt.
3. In another bowl, whisk together the eggs, coconut milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the prepared cake pan and spread evenly.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Let the cake cool before slicing, and consider serving with a sprinkle of unsweetened shredded coconut.

The Low-Sodium Coconut Flour Cake is a versatile dessert that offers a rich, moist texture and the pleasant flavor of coconut. It’s a great option for those on a low-sodium or keto diet and can easily be enjoyed by anyone looking for a wholesome treat. Serve it on its own, or with a topping of fresh fruit or sugar-free whipped cream, and you have a delightful cake that fits your health goals.

Low-Sodium Carrot Cake

This Low-Sodium Carrot Cake is a classic, beloved dessert made healthier by reducing sodium and using keto-friendly ingredients. With grated carrots providing natural sweetness and moisture, this cake is spiced with cinnamon and nutmeg for a cozy, comforting flavor. It’s perfect for anyone following a low-sodium or keto diet, offering a delicious treat without the added salt.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol or preferred sweetener
• 3 large eggs
• 1 1/2 cups grated carrots
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round 8-inch cake pan.
2. In a large bowl, combine almond flour, coconut flour, erythritol, cinnamon, nutmeg, baking powder, and optional salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients, then fold in the grated carrots.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

This Low-Sodium Carrot Cake is a perfect way to enjoy the sweetness of carrots and warm spices without the guilt of high sodium. It’s soft, moist, and keto-friendly, making it an ideal option for those adhering to low-sodium and low-carb diets. Whether served on its own or with a sugar-free cream cheese frosting, this cake is a delightful dessert that won’t derail your health goals.

Low-Sodium Raspberry Lemon Cake

This Low-Sodium Raspberry Lemon Cake is a fresh, light dessert that combines the tartness of lemon with the sweetness of raspberries. It’s low in sodium and offers a burst of flavor in every bite. The combination of almond flour and coconut flour ensures this cake is keto-friendly, making it an ideal choice for anyone watching their sodium intake or following a low-carb lifestyle.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred sweetener
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/2 teaspoon baking powder
• 1/2 cup fresh raspberries
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix the almond flour, coconut flour, erythritol, and baking powder.
3. In another bowl, whisk together the eggs, lemon juice, lemon zest, almond milk, and melted coconut oil.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Gently fold in the raspberries, being careful not to mash them.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Let the cake cool completely before slicing and serving.

The Low-Sodium Raspberry Lemon Cake is a bright and refreshing option that combines fruity sweetness with a zesty lemon punch. The raspberries add a juicy contrast to the light and fluffy cake, while the low sodium ensures it fits into your dietary needs. This cake is ideal for a special occasion or as a simple, healthy dessert to enjoy any day of the week.

Low-Sodium Cinnamon Swirl Cake

This Low-Sodium Cinnamon Swirl Cake brings together the sweet, comforting flavor of cinnamon with a light and airy cake. The cinnamon swirl throughout adds an extra touch of flavor, making this cake irresistible. Perfect for those following a low-sodium or keto diet, this dessert is a great way to enjoy a cozy, spiced treat without compromising on your health goals.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol or preferred sweetener
• 1/4 cup unsweetened almond milk
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (optional)
• 1/4 cup erythritol (for cinnamon swirl mixture)
• 2 teaspoons cinnamon (for swirl)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine almond flour, coconut flour, erythritol, cinnamon, baking powder, and optional salt.
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. In a small bowl, mix together the cinnamon and erythritol for the swirl.
6. Pour half of the batter into the prepared loaf pan, sprinkle half of the cinnamon mixture over the batter, then pour the remaining batter on top.
7. Use a knife or skewer to swirl the cinnamon mixture into the batter.
8. Bake for 30-35 minutes or until a toothpick comes out clean.
9. Let the cake cool before slicing and serving.

The Low-Sodium Cinnamon Swirl Cake is a deliciously spiced dessert that combines the rich, aromatic flavor of cinnamon with a fluffy cake texture. Its low-sodium and keto-friendly properties make it a perfect choice for those looking to indulge in a guilt-free dessert. The cinnamon swirl adds an irresistible touch, making this cake perfect for cozy afternoons or special gatherings.

Low-Sodium Mocha Cake

This Low-Sodium Mocha Cake is a perfect treat for coffee lovers. Combining the rich flavors of coffee and chocolate, it delivers a satisfying dessert with a deep, intense flavor profile. Despite being low in sodium, this cake is soft, moist, and packed with flavor, making it an ideal choice for anyone following a low-sodium or keto diet without sacrificing taste.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup brewed coffee (cooled)
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground coffee (optional, for a stronger flavor)
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine almond flour, cocoa powder, erythritol, baking powder, and optional salt.
3. In another bowl, whisk together the eggs, almond milk, brewed coffee, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool completely before serving.

The Low-Sodium Mocha Cake is a rich, indulgent dessert with the perfect balance of coffee and chocolate flavors. It’s a fantastic choice for those following low-sodium or keto diets, offering a delightful way to enjoy a caffeine-infused treat without any added salt. Whether served plain or with a sugar-free whipped cream topping, this cake is an excellent way to satisfy a coffee lover’s sweet cravings.

Low-Sodium Apple Spice Cake

This Low-Sodium Apple Spice Cake is a moist and flavorful treat that combines the sweetness of apples with the warmth of fall spices. The subtle cinnamon, nutmeg, and cloves pair beautifully with the juicy apples, creating a perfect dessert for those on a low-sodium or keto diet. It’s a healthy twist on a classic apple cake, offering delicious flavor without compromising your health goals.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred sweetener
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1/2 cup finely chopped apples
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round 8-inch cake pan.
2. In a large bowl, combine almond flour, coconut flour, erythritol, cinnamon, nutmeg, cloves, baking powder, and optional salt.
3. In another bowl, whisk the eggs, almond milk, and applesauce together.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Fold in the chopped apples.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Let the cake cool completely before slicing and serving.

This Low-Sodium Apple Spice Cake is a flavorful, aromatic dessert that perfectly captures the essence of fall. The apples and warm spices provide a comforting and satisfying flavor without the added sodium. Whether enjoyed as an afternoon treat or as part of a special meal, this cake is a healthy, low-sodium option that will please everyone, especially those following a keto diet.

Low-Sodium Strawberry Almond Cake

This Low-Sodium Strawberry Almond Cake combines the natural sweetness of strawberries with the nutty flavor of almond flour. The cake is light, tender, and slightly fruity, making it a great dessert for those on a low-sodium or keto diet. The addition of strawberries provides a burst of freshness, while the almond flour creates a moist texture. It’s a versatile cake that pairs well with whipped cream or fresh berries.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred sweetener
• 1/2 teaspoon baking powder
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries, chopped
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix the almond flour, coconut flour, erythritol, baking powder, and optional salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool before slicing and serving.

The Low-Sodium Strawberry Almond Cake is a light, fruity dessert that is both satisfying and health-conscious. It’s perfect for anyone who enjoys the natural sweetness of strawberries and the richness of almond flour, all while adhering to low-sodium or keto dietary needs. This cake is a wonderful way to enjoy a refreshing, low-carb dessert, and it’s great for any occasion.

Low-Sodium Chocolate Coconut Cake

The Low-Sodium Chocolate Coconut Cake is a decadent dessert that combines rich chocolate and the tropical flavor of coconut. It’s a moist, low-sodium treat that is both satisfying and keto-friendly. With the added benefit of unsweetened cocoa and shredded coconut, this cake offers a flavorful experience without any added salt or refined sugars, making it a perfect dessert for a low-sodium or keto diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred sweetener
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon baking powder
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round 8-inch cake pan.
2. In a large bowl, combine almond flour, cocoa powder, erythritol, shredded coconut, and baking powder.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Allow the cake to cool completely before serving.

The Low-Sodium Chocolate Coconut Cake is a delightful combination of rich chocolate and coconut, offering a creamy, moist texture and deep flavor. It’s a great choice for those following a low-sodium or keto diet, allowing you to indulge in a dessert that satisfies your sweet tooth without compromising your health goals. This cake can be served plain or topped with sugar-free whipped cream for an extra touch of indulgence.

Low-Sodium Blueberry Almond Cake

The Low-Sodium Blueberry Almond Cake is a light, flavorful dessert that brings together the sweetness of fresh blueberries and the nutty flavor of almond flour. This cake is not only low in sodium but also keto-friendly, making it an ideal treat for anyone who wants a low-carb, healthy dessert. The juicy blueberries add a burst of freshness to the cake, while the almond flour keeps it moist and satisfying.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup erythritol or preferred sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon almond extract
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/2 cup fresh blueberries
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine almond flour, erythritol, baking powder, and optional salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and almond extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let the cake cool before slicing and serving.

The Low-Sodium Blueberry Almond Cake is a light, delicious dessert that balances the flavors of sweet blueberries and nutty almond flour. It’s an excellent choice for those looking to follow a low-sodium or keto lifestyle while still enjoying a refreshing, fruity treat. Whether enjoyed on its own or with a dollop of sugar-free whipped cream, this cake is a fantastic way to celebrate the flavors of fresh berries in a healthy way.

Low-Sodium Lemon Poppy Seed Cake

The Low-Sodium Lemon Poppy Seed Cake is a fresh and zesty dessert that combines the bright flavors of lemon with the slight crunch of poppy seeds. It’s a simple yet flavorful cake that’s perfect for those following a low-sodium or keto diet. The combination of almond and coconut flours ensures a moist, satisfying texture without any added sugars or sodium, making it a great treat to satisfy your sweet tooth.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred sweetener
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons poppy seeds
• 1/2 teaspoon baking powder
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine almond flour, coconut flour, erythritol, lemon zest, poppy seeds, baking powder, and optional salt.
3. In another bowl, whisk together the eggs, almond milk, and fresh lemon juice.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the cake cool before slicing and serving.

The Low-Sodium Lemon Poppy Seed Cake is a delightful and refreshing dessert that brings out the best in the bright, tangy lemon flavor. The addition of poppy seeds gives it a unique texture, while the low-sodium ingredients make it suitable for those on a restrictive diet. It’s a wonderful dessert to enjoy on a sunny afternoon or to serve as a light, zesty treat at any gathering

Note: More recipes are coming soon!