Low Carb Bundt Cake with Lemon Glaze
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Low Carb Maven · by lowcarbmaven.com★ 5.0 (37)

Low Carb Bundt Cake with Lemon Glaze

NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 16%
CARBS 21G35% OF CAL
3G FIBER11G SUGAR6G OTHER
FAT 20G76% OF CAL
8G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist Bundt cake made with almond and coconut flours, topped with lemon glaze. Designed for low-carb and keto diets without sacrificing moisture.

dessertamericanbaked goodgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 16
  • 2 cups almond flour ((190 g))
  • 3/4 cup coconut flour ((75 g))
  • 2/3 cup low carb sugar ((145 g) (or Swerve granulated))
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum, (improves texture)
  • 1/2 teaspoon salt
  • 1 stick butter ((4 oz /113 g) melted)
  • 1 package cream cheese ((8 oz/ 227 g))
  • 6 large eggs (cold)
  • 3/4 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 1/2 t lemon & 1/2 t orange extract)
  • 1 teaspoon stevia glycerite
  • 3 tablespoons fresh lemon juice
  • 1/2 cup low carb powdered sugar ((or Swerve Confectioners))
  • 1/4 cup sliced almonds
PREP
15M
SODIUM
247MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.