Low Carb Lemon Bundt Cake
Brighten up your dessert table with this irresistibly moist and flavorful Low Carb Lemon Bundt Cake, a guilt-free indulgence for anyone watching their carbs! Crafted with a blend of almond flour and coconut flour, this cake is perfectly airy yet rich, while the zesty essence of fresh lemon juice and lemon zest infuses every slice with sunshine. Sweetened with erythritol for a sugar-free delight, and capped off with a tangy lemon glaze, it's a showstopper dessert that pairs perfectly with afternoon tea or festive celebrations. Whether you're keto, gluten-free, or simply love citrus-filled treats, this easy-to-make bundt cake is a true crowd-pleaser that takes only 20 minutes to prep.
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Recipe Information
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
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 10-cup bundt cake pan with butter or non-stick spray.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and 1 cup erythritol until light and fluffy using an electric mixer.
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.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully invert the cake onto a wire rack to cool completely.
In a small bowl, whisk together the powdered erythritol, 2 tablespoons lemon juice, and 1 teaspoon lemon zest to make the glaze.
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
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.7 g | 284% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 587.5 g | 214% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 31.1 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 930 mg | 72% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 848 mg | 18% | |
*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.
