Are you following a keto diet but still craving a sweet treat? This recipe will satisfy that craving and impress your guests! I’ve got a scrumptious lemon keto bundt cake recipe that’s not only low in carbs but also incredibly delicious. This cake is made with a blend of almond and coconut flours and a few other keto-friendly ingredients. Whether you’re on a strict ketogenic diet or simply want a healthier dessert option, this keto bundt cake is a must-try. Let’s get started!

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Delicious Keto Bundt Cake Recipe with Almond and Coconut Flour

Keto Bundt Cake Ingredients

Dry Ingredients:

2 cups almond flour (190 g)
3/4 cup coconut flour (75 g)
2/3 cup granulated erythritol (145 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum (improves texture)
1/2 teaspoon salt

Wet Ingredients:

1 package cream cheese (8 oz/ 227 g)
6 large eggs (cold)
3/4 cup unsweetened almond milk (177 ml)
2 tablespoons lemon juice
1 tablespoon vanilla extract (15 ml)
1 teaspoon lemon extract or 1/2 teaspoon lemon & 1/2 teaspoon orange extract
1 teaspoon stevia glycerite

Instructions:

Preheat your oven to 325°F (163°C) and grease a bundt cake pan thoroughly.
In a large mixing bowl, combine the dry ingredients – almond flour, coconut flour, erythritol, baking powder, baking soda, xanthan gum, and salt. Stir well to ensure they are evenly mixed.
In a separate bowl, use an electric mixer to beat the cream cheese until it’s soft and creamy.
Add the eggs, one at a time, to the cream cheese, continuing to mix until you have a smooth and consistent mixture.
To the wet mixture, add the unsweetened almond milk, lemon juice, vanilla extract, lemon extract (or the combination of lemon and orange extracts), and stevia glycerite. Mix until all the wet ingredients are fully combined.
Gradually add the dry ingredients to the wet mixture while continuing to mix. Blend until the batter is smooth and free from lumps.
Pour the batter into the greased bundt cake pan.
Bake in the preheated oven for approximately 45-55 minutes or until a toothpick inserted into the center comes out clean. Be sure not to overbake to maintain a moist and tender crumb.
Allow the cake to cool in the pan for about 10-15 minutes, then carefully transfer it to a cooling rack to cool completely.
Once the cake has cooled, you can frost or decorate it as you like. Some keto-friendly frosting options include a cream cheese glaze or a simple drizzle of melted dark chocolate.

In this instance, the bundt cake was dusted with powdered erythritol and baked in a pine tree bundt pan for a Christmasy winter feel.

Enjoy Your Keto Bundt Cake

This keto bundt cake is a delightful treat for anyone following a low-carb or keto diet. The combination of almond and coconut flours creates a tender and moist crumb, while the cream cheese and extracts add a rich and flavorful touch. Don’t forget to adjust the sweetness to your liking by adjusting the erythritol and stevia glycerite levels.

Whether it’s for a special occasion or just a sweet indulgence, this keto bundt cake is sure to satisfy your dessert cravings without compromising your dietary goals. Give it a try, and enjoy a slice of guilt-free goodness!

Delicious Keto Bundt Cake Recipe with Almond and Coconut Flour

Recipe by Easy Clean Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 cups almond flour (190 g)
3/4 cup coconut flour (75 g)
2/3 cup granulated erythritol (145 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 package cream cheese (8 oz/ 227 g)
6 large eggs cold
3/4 cup unsweetened almond milk (177ml)
2 tablespoons lemon juice
1 tablespoon vanilla extract (15 ml)
1 teaspoon lemon extract or 1/2 t lemon & 1/2 t orange extract
1 teaspoon stevia glycerite

Directions

Preheat your oven to 325°F (163°C) and grease a bundt cake pan thoroughly. Dust it with almond flour.
In a large mixing bowl, combine the dry ingredients – almond flour, coconut flour, erythritol, baking powder, baking soda, xanthan gum, and salt. Stir well to ensure they are evenly mixed.
In a separate bowl, use an electric mixer to beat the cream cheese until it’s soft and creamy.
Add the eggs, one at a time, to the cream cheese, continuing to mix until you have a smooth and consistent mixture.
To the wet mixture, add the unsweetened almond milk, lemon juice, vanilla extract, lemon extract (or the combination of lemon and orange extracts), and stevia glycerite. Mix until all the wet ingredients are fully combined.
Gradually add the dry ingredients to the wet mixture while continuing to mix. Blend until the batter is smooth and free from lumps.
Pour the batter into the greased bundt cake pan.
Bake in the preheated oven for approximately 45-55 minutes or until a toothpick inserted into the center comes out clean. Be sure not to overbake to maintain a moist and tender crumb.
Allow the cake to cool in the pan for about 10-15 minutes, then carefully transfer it to a cooling rack to cool completely.
Once the cake has cooled, you can frost or decorate it as you like. Some keto-friendly frosting options include a cream cheese glaze or a simple drizzle of melted dark chocolate.