This bright and fresh glazed bundt keto lemon cake (or Keto Lemon Muffins!) is soft, tender, and is perfectly sweetened with a nice lemony flavor.
Are you more of a chocolate dessert person or a lemon dessert person? I personally love all things chocolate, but every now and then I want something more summery and light.
This bundt keto lemon cake with poppyseeds is light, refreshing, and perfect for summer. Or if it's not summer, it will brighten the coldest of days!
This cake isn't overpowering with lemon flavor, but still has a refreshing lemon taste with a good balance of sweet and tart. It also has a light crunch of poppy seeds and a silky lemon glaze that makes it an instant hit!
And even though bundt cakes are naturally a little heavier than say an Angel Food Cake or Vanilla Cake, it's still super moist, soft, and cakey.
Top tips
- Grease the pan well. Even if it's a non-stick bundt pan, grease the pan well.
- Allow to cool completely. If you try to remove the cake before it has cooled completely, it will stick to the pan and be a disaster.
- Use room temperature eggs. Using cold eggs can prevent the flours from mixing properly and interfere with how the cake rises.
- Don't skip the glaze! The glaze is simply fabulous and adds the perfect amount of sweetness and tanginess. Trust me, you don't want to miss it!
- Don't substitute the coconut flour. Coconut flour is very unique and this recipe will not work if the coconut flour is replaced with a different flour. A word of caution: Not all coconut flours are made the same! I recommend using Bob's Red Mill Coconut Flour or Arrowhead Mills Coconut Flour. If you choose to use another brand, make sure the texture is thick, soft and fluffy. Not grainy. Otherwise, the cake will turn out too wet and be heavy.
- Do Not Use A Cake Pan. Even though I have not tested this recipe in a cake pan, I don't recommend it because I don't think it would set up and rise properly.
The sweetener
For the sweetener, I recommend using an erythritol-based granulated sweetener.
I prefer to use an erythritol/monk fruit blend because sometimes pure erythritol can leave an aftertaste, but feel free to use any erythritol-based sweetener you prefer!
Keep in mind that if using Besti Erythritol (as opposed to the popular Swerve and Lakanto brands), that it's only 70% as sweet as other sweeteners because it doesn't contain any fillers. Because of this, you'll need to add an extra ⅓ cup.
The Besti Erythritol Monk Fruit Blend, however, can be used just like any other sweetener.
*Note- As a special gift, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
For keto lemon muffins
This recipe can easily be made into keto lemon muffins instead of a bundt cake!
To do this, simply line a muffin tin with baking cups and prepare the batter as directed.
Then, fill each cup just over half full, and bake 18 to 22 minutes at 350 degrees. The batter will make approximately 18 muffins.
Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
🔪 Easy instructions
Start by whisking together some coconut flour, sea salt, baking soda, baking powder, sweetener, and poppyseeds.
In a separate bowl, whisk together 4 room temperature eggs, pure vanilla, avocado oil, lemon juice, and lemon zest.
Cold ingredients can prevent the flours from mixing properly and interfere with how the cake rises. This is why I use room temperature eggs.
Pour the wet ingredients into the dry and mix well. The batter will be fairly thick.
Pour or scoop batter into a well-greased bundt pan. While I haven't tried this recipe in a regular cake pan, I don't recommend it because I don't think it would rise properly. And besides, you would miss out on the beautiful bundt shape!
Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted comes out clean.
Try not to over bake, which can dry out the cake. If the top starts to brown to quickly, loosely cover it with foil.
Turn the cake upside down over a wire rack and allow to cool completely. Once cooled, carefully invert onto a cake plate.
The glaze
For the glaze, whisk together some powdered keto sweetener with lemon juice, lemon zest, and water as needed to thin.
I prefer not to use an erythritol-based sweetener for the glaze because it tends to leave an aftertaste and isn't completely smooth.
My favorite sweetener for glazes is a powdered monk fruit allulose blend because it dissolves beautifully and leaves ZERO aftertaste!
Drizzle the glaze over the cake or muffins and enjoy!!!
How to store leftovers
The cake can be stored tightly covered at room temperature for 2 to 3 days or it can be frozen for up to 1 month.
If freezing, cool completely and cut into individual slices without the glaze. Then wrap each piece in plastic wrap and place them in a freezer-safe baggie.
Looking for more lemon recipes?
Or if you're vegan, these Vegan Raspberry Lemon Bars look amazing too!
If you’ve tried this Keto Lemon Cake (or muffins!) please let me know in the comments below!
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📖 Recipe
Keto Lemon Cake Or Muffins
Ingredients
- Oil Of Choice for greasing pan
- 1 Cup Coconut Flour
- ½ tsp. Sea Salt
- ½ tsp Baking Powder*
- 1 tsp. Baking Soda
- 1 Cup Erythritol-Based Keto Sweetener see notes below
- 2 Tbsp Poppy Seeds
- 2 tsp Pure Vanilla
- 6 Tbsp. Avocado Oil
- ¼ Cup Fresh Lemon Juice 1 to 2 large lemons
- Zest from 2 Large Lemons
- 8 Large Eggs room temperature
Lemon Glaze:
- 1 Cup Powdered Monk Fruit/Allulose Sweetener see notes below
- 4 tsp. Fresh Lemon Juice around ½ to 1 large lemon
- Zest of 1 lemon
- ¼ Cup Filtered Water or as needed to thin
Instructions
- Lower oven rack to lower third position and preheat oven to 350 degrees. Grease a 10-inch bundt pan with avocado oil, olive oil, butter, or coconut oil. Be sure to get in between all the nooks and crannies. *Note- See notes below if you prefer to make muffins.
- Place the eggs in a large bowl and cover with warm water to bring to room temperature. Set aside.
- In a large mixing bowl, whisk together the coconut flour, sea salt, baking soda, sweetener, and poppy seeds. Break up any clumps with your fingers.
- In a separate bowl, whisk together the vanilla, avocado oil, lemon juice, lemon zest, and room temperature eggs.
- Pour the wet ingredients into the dry and mix well. The Batter will be fairly thick. Pour or scoop the batter evenly into the greased bundt pan. Please don't substitute a cake pan, as it will not work! Bake for 25 to 30 minutes or until toothpick inserted comes out clean. Rotate after 20 minutes to ensure even baking. Try not to over bake, which can dry out your cake. If the top starts to brown too quickly, loosely cover it with foil.
- Invert pan over a wire rack and cool completely. Once cooled, invert onto serving dish or cake plate. Top with glaze, slice, and serve.
Lemon Glaze:
- Whisk together the powdered sweetener, lemon juice, and lemon zest. Add filtered water as needed to thin and drizzle over the cake just before serving.
Notes
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch such as potato starch, arrowroot, or tapioca flour.
- Grease the pan well. Even if it's a non-stick bundt pan, grease the pan well.
- Allow to cool completely. If you try to remove the cake before it has cooled completely, it will stick to the pan and be a disaster.
- Use room temperature eggs. Using cold eggs can prevent the flours from mixing properly and interfere with how the cake rises.
- Don't skip the glaze! The glaze is simply fabulous and adds the perfect amount of sweetness and tanginess. Trust me, you don't want to miss it!
- Don't substitute the coconut flour. Coconut flour is very unique and this recipe will not work if the coconut flour is replaced with different flour. A word of caution: Not all coconut flours are made the same! I recommend using Bob's Red Mill Coconut Flour or Arrowhead Mills Coconut Flour. If you choose to use another brand, make sure the texture is thick, soft, and fluffy. Not grainy. Otherwise, the cake will turn out too wet and be heavy.
- Do Not Use A Cake Pan. Even though I have not tested this recipe in a cake pan, I don't recommend it because I don't think it would set up and rise properly.
- Leftovers can be stored tightly covered at room temperature for 2 to 3 days or they can be frozen up to 1 month. If freezing, cool completely and cut into individual slices without the glaze. Wrap each slice in plastic wrap then place them in a freezer-safe bagging.
- For the sweetener in the cake, I prefer to use an erythritol/monk fruit blend because sometimes pure erythritol can leave an aftertaste, but feel free to use any erythritol-based sweetener you prefer! Keep in mind that if using Besti Pure Erythritol (as opposed to the popular Swerve brand), that it's only 70% as sweet as other sweeteners because it doesn't contain any fillers. Because of this, you'll need to add an extra ⅓ cup. The Besti Erythritol Monk Fruit Blend, however, can be used just like any other sweetener.
- For the sweetener in the glaze, I prefer not to use an erythritol-based sweetener because it tends to leave an aftertaste and doesn't completely dissolve. My favorite sweetener for glazes is a powdered monk fruit allulose blend because it dissolves beautifully and leaves ZERO aftertaste!
- As a special gift, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- To make keto lemon muffins, simply line a muffin tin with baking cups and prepare the batter as directed. Then, fill each cup just over half full, and bake 18 to 22 minutes at 350 degrees. The batter will make approximately 18 muffins. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Did you make this recipe? Let me know!