Keto Lemon Bundt Cake
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
Flavored with lemon juice and covered in a tart lemon glaze, Keto Lemon Bundt cake is the ultimate light and refreshing dessert. It is low carb, high fat, ketogenic, and a THM:S, the perfect Keto Easter Dessert!
Keto Lemon Bundt Cake
If you love lemon this dessert is for you!
I, admittedly, don't gravitate towards lemon in desserts EXCEPT for around Easter.
To me, lemon and Easter go together like peanut butter and chocolate.
Keto Lemon Meringue Pie, Keto Lemon Bars, Keto Lemon Cookies, and of course Keto Lemon Bundt Cake!
My Keto Lemon Pound cake is flavored with lemon juice, and then covered with a tart and sweet lemon glaze while still warm from the oven.
Other Keto Easter Recipes:
Keto Easter Sides & Salads
Keto Easter Main Dishes
Keto Easter Side Dishes
- Bacon Wrapped Asparagus
- Roasted Broccoli with Feta
- Cauliflower Mac ‘n Cheese
- Squash Gratin
- Bacon & Brussels Sprouts
- Bacon Almond Green Beans
- Cauliflower Mac & Cheese
Keto Easter Dessert Recipes
- The Best Keto Brownies
- Keto Lemon Bars
- Strawberry Pie
- Key Lime Pie
- Peanut Butter Pie
- Fruit Pizza {use this sugar cookie base, then add cream cheese & fruit!}
- Keto Samoas
- Blackberry Delight
- Keto Coconut Cream Pie
Ingredients for Keto Lemon Bundt Cake
Almond Flour
Coconut Flour
Baking Powder
Sea Salt
Vanilla or Plain Whey Protein Powder
Eggs
Butter, softened
Allulose
Lemon Juice
Lemon Essential Oil (optional)
Lemon Extract
Vanilla
Lakanto Powdered Confectioner's Sweetener
Lemon Juice + more to thin as necessary
Did you know I have an Amazon Storefront? I've stocked it with all of my favorite clean, primal, products – products you'll actually find in my pantry every single day.
No more hunting for just the right product – you can find them all right HERE.
DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney
Thrive Market is a great place to find all of these ingredients – at 25% – 50% below store prices. Try Thrive Market FREE for 30 Days HERE.
How To Make Keto Lemon Bundt Cake
First, combine your dry ingredients: almond flour, coconut flour, baking powder, sea salt, and protein powder. Set aside.
In a separate bowl, cream together butter and allulose until light and fluffy.
Beat in the eggs one at a time, and then add the lemon juice, lemon extract, vanilla until just combined.
Finish by adding the dry ingredients to the mixing bow, mix until just combined, then pour the batter into a prepared bundt pan.
Let the cake cool for about 10 minutes. While it cools, beat together the confectioner's monkfruit sweetener ad lemon juice until it forms a thin glaze.
Turn out the bundt cake upside down onto a wire rack. Let the cake cool, then brush on the lemon glaze, covering the entire bundt cake
Check out these other recipes you might like:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars
Keto Lemon Bundt Cake {Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
Flavored with lemon juice and covered in a tart lemon glaze, Keto Lemon Bundt cake is the ultimate light and refreshing dessert. It is low carb, high fat, ketogenic, and a THM:S, the perfect Keto Easter Dessert!
Ingredients
- 2 cups Almond Flour
- 1 cup Coconut Flour
- 2 tsp. Baking Powder
- 1/4 tsp. Sea Salt
- 1/4 cup Vanilla or Plain Whey Protein Powder
- 3 Eggs
- 6 Tbsp. Butter, softened
- 2/3 cup Allulose
- 1/2 cup Lemon Juice
- 10 drops Lemon Essential Oil (optional)
- or, 1/4 tsp. Lemon Extract
- 1/2 tsp. Vanilla
- 1 cup Lakanto Powdered Confectioner's Sweetener
- 1-2 Tbsp. Lemon Juice + more to thin as necessary
Instructions
- First, combine your dry ingredients: almond flour, coconut flour, baking powder, sea salt, and protein powder. Set aside.
- In a separate bowl, cream together butter and allulose until light and fluffy.
- Beat in the eggs one at a time, and then add the lemon juice, lemon extract, vanilla until just combined.
- Finish by adding the dry ingredients to the mixing bow, mix until just combined, then pour the batter into a prepared bundt pan.
- 350 for 20-25 minutes, until edges are browned and top is beginning to crack.
- Let the cake cool for about 10 minutes. While it cools, beat together the confectioner's monkfruit sweetener ad lemon juice until it forms a thin glaze.
- Turn out the bundt cake upside down onto a wire rack. Let the cake cool, then brush on the lemon glaze, covering the entire bundt cake
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 156mgCarbohydrates: 12gNet Carbohydrates: 8gFiber: 4gSugar: 5gProtein: 8g
xoxo,
Gretchen
Leave a Reply