Keto Lemon Raspberry Bundt Cake

I’m starting to get back into the swing of things. This keto bundt cake is a recipe that I made back in March back when COVID-19 was really hitting the fan. I wrote it all down, and then never actually posted it. Well, better late than never, right? Sometimes it feels like things will never make it back to normal, so I’m trying to make my life as normal as possible. And if that means going back to writing recipes and actually posting them, then you guys are going to be getting some more recipes.

I bought a bundt cake pan last year for my daughter’s birthday, and then ended up making her a version of the cake that Hagrid bought Harry for his 11th birthday instead. Since then, my bundt cake pan been gathering dust. I ended up using it for this recipe, and I was terrified that the end result was going to get stuck inside and be a giant mess. I used this silicone bundt pan, well buttered, and it did not stick at all. I love silicone bakeware for this reason. Plus, if something is sticking and giving you a hard time, you can press the bottom lightly and it helps.

To make this keto bundt cake, first preheat your oven to 325 degrees Fahrenheit, then use a healthy amount of butter to fully grease your bundt pan. Don’t forget to grease the center part! Set that aside and start working on the batter.

Start the batter by using a fork to mix together 3 1/2 cups of almond flour, 1/4 cup almond flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt in a medium bowl. Set that aside, and in a large bowl, use a hand mixer to beat together one stick (1/2 cup) of softened butter with 1 cup of granular Swerve until the mixture is pale yellow and fluffy. Beat in 4 eggs, one at a time, and then add 2/3 cup of unsweetened macadamia milk, 1/2 tablespoon of vanilla extract, and the zest of one lemon. Mix together with your hand mixer until the mixture is smooth and uniform. Add half of your almond flour mixture and beat until it’s just incorporated, then repeat with the rest. Finally, once the batter is finished, fold in 6 ounces of fresh raspberries. If you’re using a silicone pan, place it on a cookie sheet and bake it for 1 hour. If you’re not using silicone, you can place it directly on the rack. Check it after 1 hour by inserting a toothpick. If it comes out clean, it’s finished. Otherwise, try another 5-10 minutes. If you notice that the cake is darkening too much on the top as it bakes, you can cover it with foil.

While the cake is baking, juice the lemon that you just zested. You should have about 3 tablespoons of fresh lemon juice. Add two tablespoons of Swerve and whisk until the Swerve is dissolved. Taste it and add more Swerve if needed. Remove the cake from the oven when it’s finished and poke about 20-30 holes in it with a toothpick. Using a pastry brush, brush the glaze evenly over the entire bottom of the cake. Allow it to cool for at least 15 minutes before attempting to remove it from the pan by inverting it over a wire baking rack Cool completely before slicing. This will make 16-20 pieces, depending on how large you cut them. Cake for days! I ate this for breakfast as well as dessert.

Keto Lemon-Raspberry Bundt Cake

A sweet vanilla bundt cake spiked with lemon zest and raspberries, with an addictive lemon glaze.

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Prep Time 15 mins

Cook Time 1 hr

Course Breakfast, Dessert

Calories 187 kcal

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.

Keyword breakfast, bundt cake, cupcakes, dessert, keto, lchf, lemon, low carb, raspberry

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