A low carb bundt cake (pound cake) made with almond flour, coconut flour, and cream cheese that's topped with a luscious sugar-free lemon glaze and almonds.
Bundt Cakes have enjoyed a surge in popularity the last several years. And why not? They are easy to make and their wreath- like shape is very pleasing. A pretty little slice of bundt cake is just as happy to be served at tea as it is fancied-up for dessert. And bundt cakes often get ooh's and ahh's when they're proudly displayed at table.
I confess to have never made a bundt cake before although I have had a pan for at least 15 years. My mother made them from time to time while I was growing up, but I don't ever remember being excited by them. I much preferred chocolate cake or cookies. (I'm a cookie monster like my father.) But, after seeing several bundt cakes in my Pinterest feed the other day, I thought I would try my hand at making my own low carb version.
I've been trying to use more coconut flour lately. I love almond flour and have used it primarily for the last two years, but the price keeps going up. And with our devastating California droughts, I've been thinking about all of those almonds that we low carbers and our keto and paleo friends have been relying on the past several years. I wonder how the demand it is affecting the crops...
When I started reducing my carb intake over 7 years ago, coconut flour was the first low carb flour alternative I tried. I purchased Bruce Fife's book, Cooking With Coconut Flour and I followed many of his recipes. I have to admit, though, it was a bit of a taste adjustment at first. But what I found in coconut flour, was great tasting baked goods that didn't need much muss or fuss. And I felt the number of eggs required in the recipes resulted in healthier snacks to feed to my young daughter - at least heathier than traditional baked goods. They were full of healthy fats, choline, and protein, and also low in carbs.
I found that the tricky thing about developing this recipe was making a big enough cake. Gluten-free baked goods are famous for shrinking upon cooling. My first try was absolutely delicious but a bit puny in size. So, I tinkered with the recipe to increase yield. I'm happy with the results and I think it made a pretty, sugar-free, ultra moist cake!
I added a lemon glaze over the top to dress it up and to add a pop of lemon flavor. Slivered almonds added visual texture. Both are optional but I will include them in the recipe.
[RECIPE NOTES] This recipe is a little long on ingredients -- don't be intimidated. I tried to offer a nice sized cake with a nice, moist texture.
This yummy low carb bundt cake is 4 net carbs per serving.
[This post/ recipe contains affiliate links.]
Low Carb Bundt Cake with Lemon Glaze
Ingredients
Dry Ingredients
- 2 cups almond flour (190 g)
- ¾ cup coconut flour (75 g)
- â…” cup low carb sugar (145 g) (or Swerve granulated)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum, improves texture
- ½ teaspoon salt
Wet Ingredients
- 1 stick butter (4 oz /113 g) melted
- 1 package cream cheese (8 oz/ 227 g)
- 6 large eggs cold
- ¾ cup buttermilk (177 ml) (or almond milk or light coconut milk from can)
- 2 tablespoons lemon juice and zest from the lemons
- 1 tablespoon vanilla extract (15 ml)
- 1 teaspoon lemon extract or ½ t lemon & ½ t orange extract
- 1 teaspoon stevia glycerite
Lemon Glaze
- 3 tablespoons fresh lemon juice
- ½ cup low carb powdered sugar (or Swerve Confectioners)
Optional
- ¼ cup sliced almonds
Instructions
Note: I used cold buttermilk and cold eggs.
- Preparation: Preheat oven to 350 and position rack to the lower third of the oven. Grease a bundt pan with 2 tablespoons of very soft butter. Melt the 4 oz of butter and soften the cream cheese. Gather the ingredients.
- Dry Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together to combine and break up any lumps.
- Wet Ingredients: Put the soft cream cheese (mine was gushy) 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 buttermilk, extracts, stevia glycerite and beat. Add the melted butter and beat one more time, scraping down the bowl.
- Combine: Add half of the dry ingredients and mix to combine. Add the rest of the dry ingredients and combine. The batter will be really thick so spoon it 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 offset spatula to make sure the batter is even - it will rise but not really spread.
- Bake: 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.
Nutrition
Olga
Best Keto bunt cake ever!
Jackie Pimentel
This is the first time I've attempted this recipe and my family enjoyed it. I can't lie but it took me more than 15 minutes prep timbre but mor than 35 minutes but it was well worth it. Thank you.
Kim
OMG!!!! This cake is fantastic!!! Found your recipe about 6 months ago and have been making your cake every month since. My friends and family have no idea that it’s low carb and sugar free. I added some frozen blueberries to the last one I made - DeLish!!! Thank you for a fantastic recipe
Kim Hardesty
I like this recipe, too, Kim. I'm thrilled to hear that friends and family can't tell the difference. I bet the blueberries were a great addition. Yum! -Kim
Coney Avellana
Can i reduce sugar to 1/3 cup?
Kim Hardesty
You may use as little or as much low carb sugar substitute as you like in the cake. It may result in a runny glaze if you decrease the sugar sub too much. -Kim
Tonya
I followed recipe exactly and it turned out fantastic! A very happy taste of spring.
LISA CASWELL
Super easy- and PERFECT for Easter or any spring day reallly. Super moist.
Marti
We made this cake today and it is delicious!! Only problem we had is that it got stuck to the pan and broke up when I flipped it over. Any suggestions??
Kim Hardesty
Hi Marti. Just make sure to grease the pan really well. I think what happened is that it got stuck where it first hit the pan or where the batter was pushed up against the pan, causing the oil to spread away from the pan. Next time, try using a nice layer of butter and see if that works better. I'm so happy you liked the recipe otherwise. Have a nice weekend. -Kim
Marti
I will try that. I will also buy a new pan, maybe a better quality pan. Which one do you use?
Kim Hardesty
I bought my non-stick bundt pan at least 15 years ago. If you purchase a new one, look for a pan with a more simple design since low carb batters tend to stick. If the recipe sticks again, then take the extra step of flouring the pan with a little coconut flour or oat fiber. You might not have to do the whole pan, just where you notice the most sticking. I sometimes do this with cocoa powder for chocolate cakes and things. -Kim
Sharon
I assume stevia glycerate is a sweetener....I don’t care for stevia... what can I substitute?
Kim Hardesty
Yes, Sharon. Stevia glycerite is a concentrated, viscous liquid form of stevia which is mixed with vegetable glycerine. It is not bitter like other liquid stevias and bumps sweetness which allows me to use less erythritol based sweeteners, which can be sharp tasting to some or even recrystallize in baked goods making them crunchy. You can either sweeten to taste with pure monk fruit, EZ Sweets (liquid splenda), or use more of your favorite sweetener to taste. -Kim
debbie
Love your bundt cake. I was wondering if I wanted a chocolate bundt cake can I just add coco power , omit lemon? If yes how much coco powder should I add.
Kim Hardesty
I have not made this into a chocolate version yet, Denbie. This is what I would do as my first test: replace half of the coconut flour with sifted cocoa powder. Then instead of the lemon juice, add water or more buttermilk. You will need to taste the batter to adjust for sweetness. If you don't have stevia glycerite I will caution you to be careful with combining liquid stevia and chocolate. They work synergistically to heighten all the bitter compounds in each other! You may decide to try bump sweetness with something like liquid sucralose. Good luck. I know others have made this into a chocolate bundt cake with great success. -Kim
Laurent
Hello Kim!
Just made the recipe but the batter before baking was close to liquid (not at all thick as you wrote).
Right after I mixed cream cheese with the 6 eggs it became very liquid. Adding the buttermilk then the melted butter made it even more liquid. The 2 cups of dry ingredients did not suffice to thicken the batter.
Looked again if I was wrong with the measurements but I was not.
However, I noticed that 2 cups of almond flour are not 190ml. 1 cup alone is 236ml.
Maybe I forgot something? Please help, thank you very much.
Kim
Hi Laurent. It sounds like maybe you didn't use all of the ingredients in the recipe. I weighed the ingredients in grams as I tested the recipe. You mention two cups of dry ingredients, but the recipe calls for 2 cups of almond flour (blanched, not with skins because they behave differently in recipes) and 3/4 cup of coconut flour. Coconut flour is very absorbent and does a lot to thicken the batter.
When baking with low carb flours, it's important to whisk the nut flour before measuring to break up lumps that form while between uses. That will help with more accurate measuring. I have a post that shares average grams to American cups that I will link to here: American Cups to Grams Baking Chart
As you notice, I have converted to grams and not ml. I hope this helps. -Kim
Kim
Hi, can you leave out the cream cheese as I don't like it, or can I sub with sour cream?
Kim
Hi Kim. The cream cheese does give the cake some structure. You can try it with sour cream, but I didn't test that version. -Kim
Shannon
Could you please share what size of bundt cake pan to use? Thanks!
Kim
Hi Shannon. I didn't even think about bundt cake pan sizes. As far as I know, it's a standard size, but looking on line... I believe it is a 9x3 inch pan because my sides are deep. However, the batter did not come all the way up the sides of the pan. -Kim
Shannon
Thanks! Mine is 10 inches in diameter, so I'll need to find a smaller one or it will look a little funny.
Sheri
I’ve made this cake 3 times now... it is a beautiful, delicious, moist cake...you would never guess it is flour-less and sugar free!!! Just one tiny tweak though...I felt it needed more salt, so I increased it to 1 tsp after the first cake...now it has the right balance.
Thank you for thisrecipe!
Jael
This is literally the only low carb cake recipe I will use. I have tried several others from other websites and nothing compares. I change it up also sometimes when I don't want lemon, I use extra vanilla and water in place of the lemon juice and lemon extract. I also love to add blueberries and use muffin tins for lemon blueberry muffins. It is tender and moist yet firm. The flavor reminds me of a glazed old fashioned donut. I am still trying to figure out a way to make it dark chocolate with this base, haven't got the right measurements yet. Thank you for this awesome recipe.
Kayla
Way to much lemon! I didn’t like it.
Pat
My sister makes this cake often enough and it is seriously the best thing ever. It’s the type of cake I’d rather not make myself because I’d probably eat the whole thing..
Jan
How many servings for these nutritional values?
Kim
Hi Jan. The recipe serves 16, so cut the cake into 16 pieces. -Kim
Lisa
Do I use salted, or unsalted butter?
Kim
Most baking recipes call for unsalted butter, Lisa, but I use what I have in the fridge. -Kim
Kerri
Oh so delicious!! A beautiful crumb, very moist and fluffy. I sifted all of my dry ingredients together to break up all the small lumps and add some air. Don’t know if it would matter if I didn’t, but this cake rose like a regular flour cake. Super moist. The flavour is a perfect balance of almond and lemon - I will add blueberries to the batter next time. If you’re not a huge fan of cream cheese flavour like my uncle - ha said you can’t even taste it. The glaze is delicious and tart. Overall a huge winner with young and old, keto and non-keto alike!
Kim
What a helpful review, Kerri. Thank you so much! I am so please you enjoyed the recipe. Have a wonderful week. -Kim
Shelly
This was delicious! It was my first time to make a bundt cake and it turned out perfect. My whole family loved it! Thank you for sharing this!
Danielle Hudson
Oh my goodness! This cake is and was the bomb! I'm lost for words and how good it was. Thanks for making this recipe. My non-low carb husband couldn't keep his hands off.
Kim
I'm thrilled, Danielle! This is a recipe my husband enjoys, too! It sounds like you were a star today. Have a wonderful week! -Kim
Kelly Vanlandingham
What a delicious cake! We don't like the bitter after-taste of the Stevia so we used all Erythitol (granulated for the cake, powdered for the glaze). Instead of lemon juice / zest I used Goodman's Alcohol Free Pure Lemon. The cake was very moist and had a nice hint of coconut and lemon flavoring. The glaze and chopped almonds were a nice touch. I made some lemon flavored whipped cream to add to it.
Kim
I'm so happy you liked the cake, Kelly. It happens to be one of my favorites. I love the substitutions you made, which shows that you can often use what you have on hand to avoid having to make special purchases. Thanks for taking the time to let me know you enjoyed the recipe. Happy Holidays! -Kim
Irene Morales Ward
Kim, this recipe was absolutely DEEEEE-LISH!! I made a few changes because I ran out of finely ground almond flour so I used 1 cup of almond flour and 1 cup of coconut flour to balance it and 1 cup of Erythritol. I also used 1/4 cup of sour cream for fear I might not have enough moisture with the added coconut flour and sugar. I used 1/4 teaspoon of Stevia and 1/2 teaspoon of liquid Monk Fruit because I find the taste of Stevia a bit bitter. I baked it in 3 separate small loaf pans (2 cups of batter in each) at 350 for a total of 50 minutes. I let them cool completely and then refrigerated one to have as our evening snack. I put the other two loaves in the freezer for fear my husband and I would eat them ALL!! YUMMMMMM! We skipped the icing because the loaf was delicious!
Kim
Sounds great, Irene! Thanks so much for sharing how you did it. I appreciate the time you took to come back and write a comment. I hope you have a fantastic weekend. -Kim
Mike
I’m relatively new to baking, so this was my second attempt to bake a bundt cake ever. Turned out great! I used a bit less cream cheese as my package was 200g, and a bit less sugar on the icing.
Jackie
Wow, I made this cake today & just had a piece & it is surprisingly delicious & so moist!! Love it!
Lisa
I made this as dessert for a very last minute dinner w friends. Had no confectioners sugar so I used So Delicious Coconut Milk Unsweetened yogurt, and added added stevia and lemon zest. Spooned that on each slice of cake. Added a bowl of berries on the side for those who wanted them. It was so pretty, and more importantly, really good!! Thanks for great recipes- from a "Keto newbie", Lisa
Kim
I love how you made this your own with the coconut yogurt and lemon zest, Lisa. It sounds very refreshing! The bowl of fresh berries was a nice touch. Thank you so much for sharing. Have a wonderful day! -Kim
KD
Hi!... I'm very excited to make this cake! But I have a couple of questions before i get to it... Will this recipe be enough for two 9" rounds or do I need to increase it? If it needs to be increase then by how much? And lastly, I only have monkfruit sweetener (granulated) can I use it in all the places it calls for a sweetener, wet and dry? Thanks!
Kim
Hi KD. I haven't baked this cake in rounds, yet. My guess is that you can use the 9-inch rounds, but that it will be thin. Make sure to watch the baking time. I would set a timer at 15 minutes then see how goes from there. If it has a long way to go, check back at 10 minutes. If it is "getting there" then check back in 5 minutes and keep an eye on it. Yes, you can use the Lakanto sweetener. I like it very much. Let me know if you have any more questions. -Kim
Cheryl
I really enjoy baking treats, but I am trying to cut my carbs as low as I can without affecting the flavor or portion size in the recipes. I was wondering if I could replace the coconut flour with oat fiber? Or maybe a portion of it? I've tried that in a few recipes and they've come out okay, but I don't want to mess up such a beautiful cake if that sub is not an option in this recipe. What do you think? Is the carb difference worth the change?
Kim
Hi Cheryl. Now, I haven't tested this, but you may be able to do 1/3 cup coconut flour and 1/3 cup oat fiber. I'm not sure how much this lowers carbs. Leaving off the glaze will lower carbs a bit. I hope this helps. -Kim
Cheryl
Well, changing the ingredients and putting them into my carb calculator, even leaving off the glaze, it only reduces the carb count by 1 per slice. I think I'll just try the recipe as-is. It's probably best that way, anyway! Thank you =)
Jackir
I don't have Stevie glycerite, how much powered Stevie
can I substitute?
Kim
Sweeten to taste, Jackie. -Kim
Zaida
I love love love this recipe. I've made it several times already. Question. I want to make a tall stacked cake using my 3 8x3inch cake pans. How much should I increase the batter by? Also, i want to turn this into a pistachio cake by adding pistachio meal (maybe 3/4 cup or so). Do I need to decrease the other flours to do that or increase wet ingredients? It's for a very special occasion so any help would be appreciated. Thank you!!
Kim
Thank you, Zaida! Honestly, I haven't made this recipe in a long time. I think I might increase the recipe by half and try that. I don't think that adding 3/4 cup of ground pistachios is going to give you the flavor you want. I would go with a pistachio flavoring and use the pistachios as a garnish. What do you think? -Kim
Teddy
Yes! Thank you so much I think you're right! Would you change temp or time if making into 3 cakes?
Kim
I would probably cook at 350 for 20-30 minute? It really depends on how quickly it is cooking. I would begin checking at 20 minutes and see how's it going. If the layers are really wet, then give it 10 minutes more. If it's nearly there, give it 5 more minutes and check every few minutes or so. You will have to play it by ear. -Kim
Donna Desmarais
I was looking for a keto friendly coconut-lime cake recipe when I stumbled upon this gem. The only modifications I made were subbing lemon juice/zest for lime and adding 1/2 cup unsweetened flaked coconut. Oh, and I took Lisa’s advice and made mini-bundts which I’m exceedingly glad I did. It made 12 substantial little loaves. Poked holes and glazed them generously, and devoured one immediately while still warm. I can’t express my thoughts about this adequately without swearing, but suffice it to say, this beats any cake, any day of the week, keto or not. So moist, light and pure heaven. Thank you!!
Delaney
This might just be the best bundt cake I have ever made, low carb or otherwise.
I ran out of almond flour toward the end and had to use a little bit more coconut flour to make up for it...which, in turn, required the addition of a couple tablespoons of water to even everything out again. I made it with granulated Splenda instead of Swerve, omitted the stevia, and accidentally left out the xanthan gum. I was going to use the glaze, but it was so good without it that I didn't bother.
It keeps well in the fridge. I'm going to try freezing a few slices to keep myself from eating it all at once!
Kim
I'm so glad you like the recipe, Delaney. Thank you! Have a nice week. -Kim
Gayle
Wow! I made this exactly as written (without the almonds on the top) and it was SOOO good! EXACTLY like a pound cake in texture and so lemony in taste! Love it!
My one question, and you may not know, but do you know how I would convert this to only using coconut flour? I know coconut flour needs more moisture, but I haven't been able to find a proper conversion chart. Just thought I'd ask if you knew.
But THANK YOU for posting this recipe! Next time I think I'll make it with orange flavoring/zest.
CJ
This cake was yummy! I didn't have any lemon extract so I used almond instead. And I used lime juice to make the glaze. So good-THANK YOU!!!
Anita
The texture of this bundt is nice. But it was lacking flavor in my opinion. I will try this recipe again . I will add the zest to the batter. I will add lemon juice and lemon extract. Disappointed but not given up because this will be a good genetic recipe to build on for different flavors of bundt. I realize my taste buds are unique from others. Hopeful and thanks for posting.
Lorrie
I would love to figure out how to convert this to a Instant Pot recipe! I finally found a bundt cake pan to use in my Instant Pot and need a low carb recipe. But I know when using the Instant Pot you decrease the liquids in the recipe but I'm scared to experiment and ruin in. Anyone have any ideas or suggestions for making this in the Instant Pot (electric pressure cooker)?
McKell
Amazing! I’ll admit, I was skeptical because I love bundt cake and I never wanted to make a low carb version because I knew it would just lead to disappointment. This recipe restored my faith in delicious, low-carb desserts! Thank you soooo much!!
Kim
I’m so pleased you liked the recipe, McKell. Enjoy your weekend. -Kim
Tiffany
Hats off on this one! I used lite coconut milk, greek cream cheese, 1/4 cup THM super sweet, 1/3 cup swerve, 9 packets of Truvia, Lorann lemon oil & lemon zest for the cake. I watched it carefully starting at 25 minutes because I have found that most recipes seem to suggest a baking time that is way too long, didn't seem to be the case on this one. I let it completely cool and then wrapped it up and put it in the refrigerator. Even though I had concerns that it would be dry (nearly everything with coconut flour is it seems), I was so excited to try it when I woke up that I did so before even having my coffee. IT WAS AMAZING!!!! I cannot believe how moist and wonderful it is. I haven't even iced it yet and I am not even sure I am going to. There was no occasion for this cake, but I will tell you, I'll be coming up with every excuse I can to make it! Thank you for the fabulous recipe.
Kim
Tiffany, your comment made my day! I am so glad you like the recipe and found it true to the instructions. I test my recipes several times to get them right - at least for my family. :) Coconut flour is one of my favorite ingredients to work with and it doesn't have to result in dry baked goods. Your enthusiasm is so contagious that I will have to make it this weekend! Lol. Thanks for taking the time to leave a comment about your experience with the recipe. Have a wonderful week! -Kim
Lisa
I just made this today. Can i just say YUM. This was amazing and they were incredibly moist! My modifications were: 1/2 cream cheese 1/2 mascarpone cheese (that's what I had available). I used 1 tablespoon of lemon juice and then a few drops of lemon essential oil (didn't have much lemon). I cut back slightly on the Swerve and stevia as I didn't want it too sweet. I baked them in a mini bundt pan so that I could freeze them. I did not make the glaze, but will certainly try it in the future. This is a keeper for sure! I don't eat sugar and haven't for about a year now. I don't crave it too much, but every once in a while I want something with a little sweetness to it (something to enjoy with a cup of coffee).
Kim
Lisa, I'm thrilled you like the recipe. I love how you made mini bundts and froze them. Thanks for coming back to leave a comment. Have a great weekend. -Kim
Sonia
Hi...what brand of cream cheese do you use? The fat percentage varies and that may affect product quality. Thanks
Kim
I like Philadelphia brand, Sonia. -Kim
Ruth mitchell
Just a big thank you for going to the extra mile in giving all the types of measurements. Makes it so much easier when your not imperial or American lol.
Kim
Great, Ruth. I just want to let you know that I have a page of cups to grams of the most common low carb baking ingredients. You can find it on the menu bar to the right. There is also a great pin which has the same information. -Kim
Meri Kieffer
I love Lemon Poppy Seed Cake, but I'm new at LCHF Keto WOE and I have no idea what the carb count in on poppy seed. Could you help me out? If not prohibited could you give me any idea of how much poppy seed you would suggest adding? I want to take this to my Sunday night group but I will wait for your reply.
Kim
Hi Meri. Poppy seeds are approximately 1 net carb per tablespoon. I'm not sure how much to add 1/4 cup? Even if you added more it would barely affect the carb count per slice of cake. I'm sorry my answer wasn't more precise. Enjoy the cake. -Kim
Dimples
I love this recipe l do not add the glaze it's great and gives me the pound cake flavor without all the carbs(it's really moist)....I want to add l am new to low carb...I have tried every sugar substitute available (truvia, stevia, Splenda, swerve, sukrin, drops, etc)...they all leave a bitter cooling effect on my taste buds(sukrin gold is what l use). I found that replacing 2-3 tablespoons of the alternative sugar with real sugar or adding a really ripe banana (l add that to the chocolate chip cookie recipe) takes away all the bitterness, cooling effect....I know it may add up to 3-5 extra carbs to a serving but l am able to cut this cake into 10-11 slices and freeze it and it's worth it to me (lve lost 25 pounds this year keeping carbs under 40 grams a day )Thank You for all your fabulous recipes they are greatly appreciated. Keep doing what you do.
Kim
Hello, Dimples. :) I'm glad you like the recipe. I have a problem with erythritol, too, in that I get a sharp taste or burning at the back of my throat when I use too much. That's why I use stevia glycerite to add sweetness and try to use the least amount possible for the sweets. I'm glad that your banana trick works for you. how ingenious! Congratulations in your weightloss and for finding how to make the lifestyle work for you! Thanks so much for taking the time to leave such a thoughtful and helpful comment. Have a wonderful week. -Kim
Cindy
Thank you so much! I never reply but this cake was so good. I just did a little changes. I put 4 whole eggs and 1/2 cup of egg whites and because i don't like too sweet I just put 2 tbs of stevia from Trades Joe"s and one tbs of monk fruit sweetener. It came out so moist, fluffy and the flavor very close to a cheese cake
I can say that this is the best cake recipe. Thanks for sharing God bless you.
Kim
Thanks for sharing your changes Cindy. I haven't seen Trader Joe's stevia - only the super concentrated stevia powder. I'll have to look for it next time. I'm glad you like the cake. I appreciate you taking the time to leave a comment. Have a great week! -Kim
Cindy
I really like Stevia power from trades Joe's for my coffee or yogurt smoothies (This stevia contains lactose) Thank you Kim!
Colleen
I have made this 3 x's in a week!! The first was lemon to see if I should make it for my son's 1st Communion party...the next one I made I used almond extract which was unbelievably scrumptious! Just made another one last night, this time with blueberry...my little boys didn't like the flavor of the first two but asked for seconds of the blueberry flavor!!! Also, I used Kite Hill dairy free cream cheese...I was worried it wouldn't be as good but it worked great!! This is definitely going to be my go to cake...
Kim
Wow! I'm so glad you like the recipe, Colleen. I will have to try the almond version for sure. My kids love blueberries, too. I can see why that one was so popular with your kids. Enjoy the recipe. -Kim
Olina Sebesta
Crashed and burned on this recipe. It was my first almond/coconut flour bundt cake recipe but not my first bundt cake at all. Everything went well, cake looked good, after 45 minutes in the oven checked with a toothpick in 4 different spots, all came out clean. After it cooled down, found out that it was pretty raw inside. Baked enough to keep a nice shape but not edible at all. Did not want to waste $20+ in ingredients so threw it into another pan and baked again. Looked horrible but the taste was somewhat ok for me to eat. Would definitely not offer it to anyone else though. Not sure what went wrong and how to check better next time. Never happened to me before.
Kim
Wow, Olina, this is the first time someone has had a terrible experience with this recipe. I am so sorry. I hate wasting such expensive ingredients. Let's try to find out what may have happened. It really is a great recipe... My first questions are usually what almond flour did you use? Did you weigh the ingredients? Did you use large or extra large eggs? Did you use buttermilk or one of the subs? I use Honeyville almond flour because it is finely ground and performs best in recipes. I generally use Bob's Red Mill coconut flour because my local grocery carries it, but the $3 Trader Joe's coconut flour is perfect, too. Some people buy extra large eggs. The extra liquid in them can throw off some recipes. Oh, I also use cold eggs in all of my recipes - that goes for the buttermilk, too. I'll add that info to the recipe. Was the batter really thick when it went into the pan?
Let me know if you have any other questions. Oh, I just want to say that I do test the recipes multiple times before I post them. Of course I can't account for every variation that may take place in the production of the recipe - ingredient subs, different sized eggs, oven temperatures, different sized pans, etc., but I do try to be detailed in the instructions. Again, I am sorry this one didn't turn out for you. Have a wonderful weekend. -Kim
Jessica
I'm making this right cake now for my birthday (tomorrow). Completely forgot the stevia glycerine. Hope it doesn't ruin the recipe. I'm constantly oogling your dessert recipes but even as a veteran baker, I'm new to low carb and the ubiquitous ingredients...And some of your most amazing recipes look a little daunting. Here's hoping it turns out beautiful and to many more successful baking ventures! Thanks for making the low carb lifestyle a little more sinfully delicious and a whole lot more appealing.
-Jess (Cake fanatic)
Kim
Happy Birthday Jessica. The stevia glycerite adds more sweetness, so I think it will be okay. I know exactly what you are talking about. Not only new ingredients, but I mix them for the best possible effect. I wonder if making a "baking mix" and having people use 1 1/2 cups of the baking mix would be a little less scary for new low carbers? It's something I'll think about. Anyway, thanks for the nice comment and I hope your bundt cake/ birthday cake turns out luscious. Have a nice week. -Kim
Laurie
This looks amazing! My daughter's birthday was Monday and we are getting the family together this weekend to celebrate and I think I just found her birthday cake! One question on the glycerite.... I have sucralose drops. Is that equivalent? And I have a whole bag of erythritol. The sweeteners still confuse me! Can I use what I have where you use Sukrin? If not I'll get what I need as I want to show my peeps how good low carb is!!
Kim
Laurie, you are golden with your own ingredients. I use regular erythritol when I test and the brand names when I make the final recipe for photos. Use the erythritol in granulated form for the cake and add as much of the liquid sucralose until it tastes good to you. Then for the glaze, powder and measure the erythritol and add as much of the sucralose per your taste. The recipe was just fine with the regular erythritol. I hope your family and friends enjoy the bundt cake. It really is moist and delicious. Enjoy. -Kim
Laurie
Thank you so much! Planning to put this together today!! Have a wonderful weekend!
Kim
You are welcome, Laurie. You, too. -Kim
Dawn
If I halve the recipe and put it in a loaf pan, how long should I bake it for?
Kim
I don't know Dawn, I haven't tried it. I would cook it until a toothpick inserted comes out clean. I would check at 30 minutes. If it has a long way to go, then ten minutes later and then every 5. I suspect that the top may brown and need to be covered with foil. I would be interested to hear how long your loaf bakes. Would mind letting me know if it is a success? Thank you for letting me know that there is interest in a loaf of this recipe. I'll try to test in a week or so. -Kim
Amira
Hi Kim!
I've made this cake soooo many times since I saw the recipe! Everyone loves it! Hard to tell it's low carb! I've actually made one today for my dad's birthday :) Thanks for Sharing!
Kim
Super, Amira. I'm so glad that you and those you share the cake with enjoy it. Happy Birthday to your dad! Thanks for taking the time to let me know how you like the recipe. Have a great week. -Kim
Viga
Just finished baking this and it's outstanding! Tastes marvellous even without any icing! Thanks so much. ONly problem now is how to not have more than one slice at a time!
Kim
So glad you like it, Viga. It's a big cake so I cut it into quarters and freeze most of it. Enjoy the cake. -Kim
Michelle
I just want to thank you for this recipe! I made 1/2 of this recipe in a loaf pan and it is moist and DELICIOUS! I really appreciate recipes that non-low carb eaters would never guess were grain free and sugar free!
Kim
So glad you enjoyed the recipe, Michelle. Have a great week. -Kim
Shawn tingley
I love this recipe! But how many carbs is juzt the lemon glaze?
Kim
Hi Shawn, I'm glad you like the recipe. I don't count calories or carbs in erythritol because the body can't digest and absorb it. Therefore I only count the carbs in 3 T of lemon juice which is just over 4 carbs for the whole 3 T or .25 carbs per person. It's minimal. I hope this helps. -Kim
Dane
Hi, almond is very expensive in my country. I was wondering what the ratio would be using just coconut flour.
Thanks!
Kim
Great question, Dane. I have not tested the recipe with all coconut flour. Unfortunately, I am in the hospital with my mother and I'm not able to test options for you. I suggest you google for a recipe that is all coconut flour. I'm sorry I couldn't be more accommodating at this time. I hope you understand. -Kim
Sheryl
Thank you! I never thought a low carb cake could be so good. It's truly moist and amazing. And I finally used that bundt pan that's been sitting around for years. I'm wondering now about using a similar recipe for a cinnamon crumb coffee cake - or do you already have a coffee cake recipe?
Kim
Hi Sheryl. What is it with our poor bundt cake pans? Mine sat around for at least 15! Lol. Thanks for the kind comments. I think it's a great recipe, too. Nope, no coffee cake on the blog yet, but thanks for the suggesting. I'll move it up on my to-do list. Have a wonderful week! -Kim
Barbara Seibert
Have you had success with freezing this cake?
Kim
Yes I have, Barbara. In fact, I just pulled one out of the freezer yesterday to put in my kids lunches or for us to enjoy as dessert for the week. It's a really great recipe. I hope you enjoy! -Kim
Debra
The cake looks terrific! I've been on the hunt for a low carb bundt cake and this looks to fit the bill.
One question, I'm not familiar with glycerites and their properties. Why are you using it? I have stevia extract. Could I use it without affecting the taste or texture?
Thank you so much for sharing your methods!
Kim
Debra, you won't be sorry you tried this cake! I love stevia glycerite because it does not taste bitter to me. As you know with low carb sweeteners, especially stevia, taste is subjective. Use your favorite stevia to taste. Enjoy! -Kim
Sarah
Amazing. Seriously. Some recipes claim to produce a moist cake, but WOW. I didn't have a bundt pan, just made a round cake and tacked on more time for baking. This is so delicious. I made it for celebrating Friday with the kids after school. Not sure how much I'll share ;)
Kim
Hi Sarah. This recipe was CRAZY, right? It stayed moist in the refrigerator for over a week. I hope you and the kids enjoy it! Thanks for taking the time to leave a comment. Have a great weekend! -Kim
Sarah
The kids LOVED it. I found it very filling, which was lovely, because I would have eaten it all too quickly.
Kim
Super! I'm glad they liked it! Win! Have a nice weekend. -Kim
Candice McGuire
So excited to find your site! Love that you use gluten free and natural sugar alternatives like Stevia and Swerve! Thank you for your time that you put into this site- it is excellent! ??
Kim
Candice! How nice of you to say. You made my day, because I do work hard and it's nice to be appreciated. :^) Thank you and have a nice weekend! -Kim
allison G
So I made this cake the other day and OMG it is just incredible!! So moist and a lovely pound cake texture! My family went crazy over it! Such a wonderful creamy taste. I have to say I found it quite easy and since I am a veteran low carber I had all the ingredients on hand and found it very easy to follow the recipe. It was quite decadent and my whole family just loved loved it! Thanks Kim for such a delish recipe!
Kim
Allison. Thanks so much for taking the time to come over from Facebook and leave a comment. I appreciate it so much! I am thrilled that you like the recipe, as I know you are a veteran low carber and a great baker. Thank you for your nice comments, too. Have a great week. -Kim
Kathy @ Beyond the Chicken Coop
This is a beautiful looking cake! You did a stellar job of filling that cake pan and avoiding a shrinking cake. I love anything with lemon and this lemon glaze is a perfect topping for this cake!
Kim
Thank you so much, Kathy! I hope you have a wonderful weekend! -Kim
Maya | Wholesome Yum
This looks delicious! With all the different desserts I make, somehow I've never actually made a bundt cake. This seems like a great one to try. I love that the glaze is with lemon juice!
Kim
Thank you Maya! I know what you mean about not getting around to making a bundt cake. I've been married 20 years and this is my first one? Crazy! Thanks for taking the time to leave a comment. -Kim