Keto Lemon-Raspberry Bundt Cake
A sweet vanilla bundt cake spiked with lemon zest and raspberries, with an addictive lemon glaze.
Equipment
- Bundt cake pan
Ingredients
- 3.5 cups almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened
- 1 cup granular Swerve
- 4 large eggs
- 1/2 tablespoon vanilla extract
- 2/3 cup unsweetened macadamia milk
- zest of one lemon
- 6 ounces fresh raspberries
- juice of one lemon about 3 tablespoons
- 2 tbsp granular Swerve
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease a bundt cake pan with butter or coconut oil and set aside.
- In a medium bowl, mix together the almond flour, coconut flour, baking powder, and salt.
- Using a stand or hand mixer, mix together the softened butter and 1 cup of Swerve until it's light and fluffy. Beat in each egg one at a time. Add the vanilla, lemon zest, and macadamia milk and beat until smooth.
- Add half of the almond flour mixture and beat until just incorporated. Be careful not to overmix. Repeat with the remaining half, then carefully fold in the raspberries.
- Pour the batter into the prepared bundt cake pan and bake at 325 degrees for 1 hour. If at any point the cake begins to brown too much, you can cover the pan with aluminum foil. Check if the cake is fully cooked by poking it in the center with a toothpick. If the toothpick comes out clean, remove it from the oven. If not, add 5-10 minutes to the cooking time.
- While the cake is baking, juice the lemon and mix in the 2 tablespoons of Swerve. Taste to make sure it's sweet enough, and if not, add some more Swerve. If the Swerve doesn't dissolve, you can put the mixture in the microwave for 20 seconds, then stir. Put the glaze to the side until the cake is out of the oven.
- Once the cake is removed from the oven, pierce it with a toothpick about 20-30 times. Use a pastry brush to brush the glaze over the cake while it's still in the pan. Let it cool for at least 15 minutes before carefully inverting the pan over a wire cooling rack to remove the cake. Cool completely before serving.
- Macros per serving (counting 20 servings): 187 calories, 2 grams net carbs, 6 grams protein, 16 grams fat.