keto bundt cake

A fragrant and zesty keto lemon cake with a wonderfully moist buttery crumb. This easy sugar free cake recipe requires only 15 minutes hands-on time. A classic you&#039;ll return to time after time.

Keto Lemon Pound Cake

butter

eggs (large, separated, room temperature)

tbsp lemon juice (roughly 2 lemons)

tbsp lemon zest (zest of 2 lemons)

coconut flour

tsp baking powder

salt

coconut butter

coconut oil

tsp vanilla extract

lemon zest and lemon slices

Preheat the oven to 350F / 175C / 155fan. Generously grease a bundt tin with butter. If using a rectangular loaf pan or springform, line the bottom and sides with baking / parchment paper.

Melt the butter in a saucepan or microwave until just warm. Allow to cool for a couple of minutes and add the egg yolks. Whisk with a balloon whisk or with an electric mixer to combine. Then whisk through the yoghurt and lemon juice.

Place all the dry ingredients in a clean mixing bowl and stir to combine. Also add in the lemon zest, reserving 1 tsp for decorating the cake later.

Add the wet ingredients to the dry and fold together with a spatula or blend with an electric mixer.

Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form.

Fold the egg whites through the batter until smooth using a spatula (no electric blenders here!). Don’t over-mix or you will deflate the eggs.

Spoon the batter into the bundt tin and level with a spatula.

Bake in the oven for about 45 - 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Mine took 48 minutes. Run a sharp knife around the edge of the tin. DO NOT REMOVE FROM THE TIN UNTIL FULLY COOLED.

Melt the coconut butter and oil using the bain marie method - in a glass proof bowl over a pan of simmering water. Remove from the heat and stir through the vanilla extract. Remove the lemon cake from the mould and drizzle over the coconut butter. Option to top with lemon zest and slices for decoration.

https://content.jwplatform.com/videos/J01mzolM.mp4

This keto lemon pound cake is incredibly moist and fluffy! It tastes zingy, fresh and fragrant and I’ve topped it with a rich coconut butter drizzle. Your family won’t believe this cake is low carb, sugar free and only 3.6g net carbs per slice.

This Blueberry Lemon Pound cake is the perfect summer keto dessert. It is fresh and light, and loved by even the pickiest of eaters. 

Blueberry Lemon Pound Cake 

eggs, divided

ricotta cheese

vanilla extract

lemon zest

flour

baking powder

blueberries, more for garnish

cream cheese

powdered monkfruit (I use this brand)

heavy cream

lemon juice

In a large mixing bowl, using an electric mixer, cream together the butter, monkfruit and one egg until light and fluffy. Add the ricotta, vanilla extract and lemon zest to the bowl, and mix until all ingredients are well combined.

In a separate mixing bowl, combine the almond flour and baking powder and whisk well to combine.

Alternate adding a little almond flour, and one egg at a time to the batter. Once all ingredients are added, mix until all ingredients are well incorporated.

Pour the batter into a greased bundt pan or silicone bundt mold.

Bake for 50 minutes or until the center is cooked. Cool in the pan for 15 minutes before removing the cake to fully cool.

While the cake is baking, make the glaze. Combine all ingredients in a small saucepan and heat gently until all ingredients are melted, stirring to combine. Let cool and thicken slightly.

Once the cake has cooled and has been removed from the pan, drizzle the glaze over top of the cake before serving.

This was excellent.  Didn’t taste keto at all.  Loved all the flavour.

I loved the recipe it was amazing!! I did everything recommended besides the icing. Instead, I used 2 egg whites, 1 teaspoon of lemon juice, and a cup of powdered monkfruit (tasted really nice). For the bake time I cut 10 min off and it came out really fluffy and bouncy. I would recommend leaving it to sit for a while after taking it out of the oven so the bundt cake doesn’t crumble.

Hello,
I made the cake today.  I  followed the recipe exactly but mine fell in the middle.  I was kind of shocked as I am a seasoned gluten free keto baker.  This was a first.  I obviously did something wrong.  Oh I used a loaf pan instead,of a Bundt as I did not have one.  Could that have done it.  I really didn’t think that was the issue.  Maybe the oven temp.  I think I should have lowered the temp to 350 because I used a smaller pan.  

The batter was delicious though as was the glaze.  Yummy!!!

Patti

I added half package softened cream cheese (didn't have a full 1.25 cups ricotta) and juice from 1/2 a lemon. Stooped the batter into parchment paper baking cups, dropped 3 frozen blueberries in the cups and topped with more batter. Baked at 375 for 23 minutes and these little single servings are just delightfully delicious! Thank you for yet another great recipe!

This was so good! I will definitely make this again!

This is so yummy and easy to make. This will definitely be one of my go to recipes 😋

Flavor was terrific! Mom non-keto (but tolerant) mom loved it. Didn’t come out very pretty like yours, but will make again.

I made this for my son's birthday and it was a huge hit with everyone, kiddos and grown-ups. I followed the recipe and used the non-dairy recommendations. I also used frozen blueberries. The bundt pan looked nice and came out easily (5 min early). I ended up mixing a little maple syrup into the glaze because the non-dairy cream cheese was clumping and I wanted to mask its funky aftertaste. The glaze turned out delicious and the whole cake was moist and had a nice crumb. Very good! Will make 2 more this weekend for the party.

I love this recipe! I make it all the time! Switch out apple and almond extract for the berries and vanilla, so yummy! I’ll also take dark chocolate with some coconut oil, melt them together and drizzle over the top for another version! So yummy!

165 pounds list and couldn't have done it without kyndra's recipes, forums and tips!
This one helps that sweet tooth craving. 
My first low carb cookbook I found worth buying.👍💯

Love this keto-friendly dessert!  I made it for my family and everyone really enjoyed it.  I then shared it with my friends, we have a keto recipe chat group, and my one friend made it for her diabetic father in law who was so excited they had a treat at brunch he could enjoy!

This is a lovely cake! Flavorful, moist and easy to make. I gave it to people who had no idea it was Keto! 
Want to try it next with the dried cranberries! 
Thanks Kendra for another great recipe!

This cake is surprisingly easy to put together, and tastes absolutely delicious. For me, make it the night before and serve it the following day. It’s even more delicious on day two in my opinion, and the cake holds together better.

Really good!
Used frozen blueberries. 
Added an extra egg. 
Super moist. 
Took out a few min early. 
Next time will use a higher heat oil=grapeseed oil to coat pan. 
My Mom loves it. 
My daughter is in between. 
Will make again! 
Following you on IG, now. 😊
Thank you!!

Wonderful cake! I used lemon extract as I didn’t have vanilla. The flavor is exquisite and the cake is perfectly moist. Next time I’ll use more blueberries in the batter. This was definitely a hit with my family and my three year old didn’t even wait for the slices to be cut, he just used his hands to get his piece.

I subbed cream cheese for the ricotta cheese because I didn't have any on hand, and it was still fabulous. I can't decide if I like it best warm or cold! Thank you so much!  I do think I will use my hand mixer with the glaze. Maybe that will make it extra smooth!

This recipe is phenomenal and has become a household favorite.  My kids and husband absolutely love it.

Wow! I made this today and I am so impressed with how moist and delicious this cake is. I will definitely be making it again...and again!

This keto chocolate zucchini cake recipe has a tender, moist crumb and a rich sugar free chocolate glaze. What a fabulous way to use up some of that summer squash! 

Keto Chocolate Zucchini Cake

zucchini (about 10 ounces)

almond flour

granular sweetener

cocoa powder (Dutch process)

unflavored whey protein powder

tbsp baking powder

tsp salt

eggs

butter (melted)

coffee

heavy whipping cream

sweetener

oz unsweetened chocolate (finely chopped)

Preheat oven to 325ºF and grease a large bundt pan (9 to 12 cup capacity) very well.

In a large bowl, whisk together the almond flour, sweetener cocoa powder, coconut flour, whey protein, baking powder, and salt.

Add the eggs, melted butter, and vanilla extract, then add the zucchini and stir until well combined. If your batter is very thick, add liquid one tablespoon at a time. It should be easily spreadable but not pourable.

Spread the batter in the prepared pan and smooth the top. Bake 40 to 50 minutes, or until the top is just firm to the touch.

Let cool in the pan for at least 30 minutes, then flip out onto a wire rack or cake platter to cool completely. Do not let it cool in the pan longer than 60 minutes or it will start to stick again.

Cake

In a medium saucepan over medium heat, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then add the sweetener and vanilla extract and whisk until smooth.

Let the glaze cool for a few minutes to thicken, then drizzle over the top of the cake and let set.

Glaze

The taste was exactly as I hoped. It was moist and chocolately. I couldn't tell that there was zucchini in it by looking at it.  I will definitely make this again.

Thank you for another great recipe!   I made this today but made muffins.  They are so moist and flavorful.  I'll be making them again because everyone loves them.

Just yesterday I was thinking to myself what I would do with all the zucchini in the garden. Every day I pick two or three beautiful ones, and I ran out of ideas for using them. Apparently Carolyn picked up on my thoughts. Thanks for the recipe, I'm going to try it today.

This cake was easy to make and moist and delicious. With an abundance of zucchini, in South Carolina, this was a wonderful use of it.

This is a good cake. I did make some changes to this recipe and if I make it again I will try replacing the coconut flour because I keep finding that I am not a fan.  I only had chocolate protein powder and it worked fine.  I added a bit of chocolate stevia (like,4 drops) and I replaced 1/2 of the butter with applesauce.  Next time I will figure out a replacement for the coconut flour.  I had sugar free chocolate chips so I made the frosting using that and it worked great.  My husband liked it.  I also might add some sugar free chips to the batter next time.  It's not a bad cake but the next one I am making is the Chocolate Peanut Butter cake for my birthday!

This was the absolute best Keto dessert I have made.  Texture is really nice, great flavor, no unpleasant aftertaste. I had a slice with some Breyer's Carb Smart Ice Cream and was in Heaven!  Best part - I wear a continuous glucose monitor and my blood glucose only rose 14 points.  This will be my go-to chocolate indulgence.  Thank you!

Top 3 keto bundt cake recipes from across the web

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Keto Lemon Pound Cake

Blueberry Lemon Pound Cake

Keto Chocolate Zucchini Cake

Top 3 keto bundt cake recipes from across the web

The most viewed keto bundt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Lemon Pound Cake

Blueberry Lemon Pound Cake

Keto Chocolate Zucchini Cake

The most viewed keto bundt cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine