Low Carb Lemon Bundt Cake

Brighten up your dessert table with this irresistible Low Carb Lemon Bundt Cake—a zesty, sugar-free treat perfect for any occasion. Made with a blend of almond flour and coconut flour for a gluten-free base, this moist and tender cake bursts with fresh lemon flavor, thanks to the addition of lemon juice, lemon zest, and a hint of lemon extract. Sweetened with erythritol, it's a keto-friendly delight that doesn’t compromise on taste. Topped with a tangy lemon glaze, this easy-to-make bundt cake comes together in under 20 minutes of prep time and bakes to golden perfection in just 45 minutes. Whether you're following a low-carb diet or simply love citrus-infused desserts, this cake will wow your taste buds while keeping carb counts in check. Perfect for serving at brunch, tea time, or as a show-stopping dessert!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2 cups almond flour
• 0.5 cup coconut flour
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.75 cup unsalted butter
• 1 cup erythritol sweetener
• 4 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup almond milk
• 0.25 cup lemon juice
• 1 tablespoon lemon zest
• 0.5 cup sour cream
• 0.5 teaspoon lemon extract
• 1 cup powdered erythritol sweetener
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Directions

Step 1

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 10-cup bundt cake pan with butter or non-stick spray.

Step 2

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

Step 3

In a large bowl, beat the butter and 1 cup erythritol until light and fluffy using an electric mixer.

Step 4

Add the eggs one at a time, mixing well after each addition. Then, beat in the vanilla extract, almond milk, 0.25 cup lemon juice, 1 tablespoon lemon zest, sour cream, and lemon extract.

Step 5

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 6

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

Step 7

Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

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

Step 9

In a small bowl, whisk together the powdered erythritol, 2 tablespoons lemon juice, and 1 teaspoon lemon zest to make the glaze.

Step 10

Once the cake has cooled, drizzle the glaze evenly over the top of the cake. Let the glaze set before slicing and serving.

Nutrition Facts

Serving size	(1367.3g)

Amount per serving	% Daily Value*
Calories	2605.6

Total Fat 221.7g	0%
Saturated Fat 78.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 987.5mg	0%
Sodium 2580.6mg	0%
Total Carbohydrate 587.5g	0%
Dietary Fiber 46.8g	0%
Total Sugars 31.1g
Protein 82.3g	0%

Vitamin D 199.0IU	0%
Calcium 929.7mg	0%
Iron 14.5mg	0%
Potassium 847.9mg	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: 42.7%

Protein: 7.0%

Carbs: 50.3%