Heat the oven to 325℉, set a rack to the center of the oven and grease the Bundt pan well with cooking spray or butter.

Sift together the almond flour, Keto Chow, baking powder, and sea salt and set aside.

In a separate bowl, beat the butter with the erythritol until well combined.

Add the eggs one at a time, beating after each addition.

Add the dry ingredients in two batches, beating on low speed after each addition.

Add the sour cream, vanilla extract, lemon zest, and juice and beat together on low speed until everything is incorporated.

Add the poppy seeds and mix into the batter. It will be thick.

Scoop the batter into the greased Bundt pan. Use an offset spatula or a spoon to smooth the batter and make it as even as possible.

Place the pan in the preheated oven and bake for about 45-50 minutes, or until the cake is set and a tester comes out clean. The cake has a lot of fat so the tester may look shiny, but there shouldn’t be any batter clinging to the tester when the cake is ready. It will be brown and feel set in the center. It is dense so it may not bounce back when touched.

Place the cake on a cooling rack and let cool about 15 minutes, then flip the pan over and turn the cake out onto the cooling rack to finish cooling.

Once cooled, top with lemon royal icing if desired.

Store in an airtight container in the refrigerator for up to a week or wrap tightly in plastic wrap and freeze for up to six months.