Sugar-Free Lemon Bundt Cake

Indulge in the zesty brightness of this Sugar-Free Lemon Bundt Cake, a guilt-free dessert that’s as flavorful as it is wholesome! Made with almond flour and naturally sweetened with erythritol, this low-carb, gluten-free treat is perfect for those seeking a healthier alternative without sacrificing taste. The cake’s moist texture comes from rich Greek yogurt, while fresh lemon juice and zest bring an irresistible citrus tang to every bite. With just 20 minutes of prep time and a straightforward method, this light and luscious cake bakes beautifully in a Bundt pan, making it an elegant centerpiece for any occasion. Serve it plain or with a light dusting of erythritol for a sugar-free dessert that delights! Keywords: sugar-free lemon bundt cake, low-carb desserts, gluten-free lemon cake, healthy Bundt cake recipe, no sugar dessert.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Unsalted butter, softened
• 1 cup Erythritol sweetener
• 4 Large eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Lemon juice
• 2 tablespoons Lemon zest
• 0.5 cup Greek yogurt, plain

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter or non-stick spray.

Step 2

In a large mixing bowl, combine almond flour, baking powder, and salt. Stir together until well mixed and set aside.

Step 3

In another large bowl, beat together the softened butter and erythritol sweetener with an electric mixer until creamy and smooth.

Step 4

Add eggs to the butter mixture one at a time, beating well after each addition.

Step 5

Mix in the vanilla extract, lemon juice, and lemon zest until combined.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, starting and ending with the dry ingredients. Mix until just combined.

Step 7

Pour the batter into the prepared Bundt pan and spread evenly.

Step 8

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

Step 9

Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.

Step 10

Once cooled, you can optionally dust with additional erythritol if desired before serving.

Nutrition Facts

Serving size	(1074.8g)

Amount per serving	% Daily Value*
Calories	2813.1

Total Fat 262.7g	0%
Saturated Fat 105.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1143.8mg	0%
Sodium 2201.7mg	0%
Total Carbohydrate 302.8g	0%
Dietary Fiber 23.1g	0%
Total Sugars 15.1g
Protein 79.5g	0%

Vitamin D 160IU	0%
Calcium 739.6mg	0%
Iron 11.1mg	0%
Potassium 656.8mg	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: 60.7%

Protein: 8.2%

Carbs: 31.1%