Keto Lemon Bundt Cake

Indulge in the zesty, guilt-free decadence of this Keto Lemon Bundt Cake, a perfect dessert for low-carb enthusiasts! Made with a nourishing blend of almond flour and coconut flour, this cake is sweetened with erythritol to keep it completely sugar-free yet satisfyingly sweet. The vibrant flavors of freshly grated lemon zest and tangy lemon juice create a bright, citrusy punch in every bite, while the rich, creamy glaze made with cream cheese and powdered erythritol adds a luxurious finish. With just 20 minutes of prep time, this gluten-free bundt cake is surprisingly easy to make, yet it impresses with its moist texture and fragrant aroma. Whether you're celebrating a special occasion or simply craving a keto-friendly treat, this 12-serving masterpiece will leave everyone reaching for seconds!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 0.75 cup Erythritol
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, melted
• 4 units Large eggs
• 1 tablespoon Lemon zest
• 0.33 cup Fresh lemon juice
• 1 teaspoon Vanilla extract
• 0.25 cup Heavy cream
• 4 ounces Cream cheese, softened
• 0.5 cup Powdered erythritol
• 1 teaspoon Lemon zest (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a bundt cake pan generously with butter or non-stick spray.

Step 2

In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat the melted butter, eggs, lemon zest, lemon juice, and vanilla extract until well combined.

Step 4

Slowly add the dry ingredients to the wet ingredients, mixing until smooth.

Step 5

Add the heavy cream and mix until just combined. The batter will be thick.

Step 6

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.

Step 9

For the glaze, beat the softened cream cheese, powdered erythritol, lemon zest, and a tablespoon of lemon juice until smooth and creamy.

Step 10

Once the cake has cooled, spread the glaze evenly over the top of the cake.

Step 11

Slice and serve, enjoying a slice of keto-friendly lemon bliss!

Nutrition Facts

Serving size	(1118.0g)

Amount per serving	% Daily Value*
Calories	3003.0

Total Fat 276.4g	0%
Saturated Fat 113.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1187.9mg	0%
Sodium 2198.0mg	0%
Total Carbohydrate 383.8g	0%
Dietary Fiber 34.3g	0%
Total Sugars 16.3g
Protein 79.6g	0%

Vitamin D 160IU	0%
Calcium 689.6mg	0%
Iron 12.9mg	0%
Potassium 720.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 7.3%

Carbs: 35.4%