Low-Carb Lemon Bundt Cake

My healthy, grain-free Low-Carb Lemon Bundt Cake is healthified with almond and coconut flours. This gluten-free and dairy-free cake calls for coconut milk, offering your family and friends healthy fats that will keep you satiated. Using a low-carb sweetener will help you maintain a balanced blood glucose level while still enjoying a bright, lemony sweet flavored treat. Drizzle the sugar-free lemon glaze over the top to serve and add some slivered almonds or chopped pecans on top, adding even more healthy fats and some crunch.

Serves 16

 

Ingredients

Dry:

  • 2 c. almond flour

  • 3/4 c. coconut flour

  • 2/3 c. granular Swerve, monk fruit or erythritol

  • 2 t. baking powder

  • 1/2 t. baking soda

  • 1/2 t. xanthan gum

  • 1/2 t. sea salt

Wet:

  • 4 oz.(1/2 stick) ghee or butter, melted

  • 1 package cream cheese (8 oz.)

  • 6 large eggs, cold

  • 3/4 c. light coconut milk from can

  • 2 T. lemon juice and zest from the lemons

  • 1 T. vanilla

  • 1 t. lemon extract 

Glaze Ingredients:

  • 3 T. fresh lemon juice

  • 1/2 c. powdered Swerve or monk fruit

Directions

  • Preheat oven to 350.

  • Grease a bundt pan with 2 T. of very soft ghee or butter.

  • Melt the 4 oz. of ghee or butter and set aside.

  • Whisk together all of the dry ingredients, breaking up any lumps.f very soft ghee or butter.

  • Melt the 4 oz. of ghee or butter and set aside.

  • Whisk together all of the dry ingredients, breaking up any lumps.

  • Put the cream cheese in a large bowl and beat until smooth with a hand mixer.

  • Add 1 egg and beat until incorporated.

  • Add 1 more and beat until incorporated.

  • Add two at a time beating until incorporated.

  • Add the coconut milk, vanilla and lemon extracts and beat.

  • Add the melted butter and beat one more time, scraping down the bowl.

  • Add half of the dry mixture to the wet and mix to combine.

  • Add the rest of the dry ingredients and combine.

  • Spoon the thick batter into the prepared pan.

  • Lift the pan off of the counter a few inches and let it fall back onto the counter 2-3 times to knock out the large air bubbles.

  • Smooth the top with a small spatula to make sure the batter is even.

  • Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean.

  • The bundt cake should feel springy when pressed with a finger and may even sound a little moist.

  • Put a clean towel over the top and let it cool for 10 minutes and then turn out onto a cooling rack.

  • Cool completely.

  • Glaze: Mix the lemon juice and powdered sweetener. Add more sweetener to taste. Drizzle the glaze over the top, encouraging it to drip down the sides. Sprinkle with almonds if using.

Glaze Directions:

  • Whisk the lemon juice and powdered sweetener in a small bowl.

  • Drizzle the glaze over the top, allowing it to drip down the sides.

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sweetsKristin Smithgluten-free, dairy-free, sugar-free, grain-free, cake, lemon