These low carb lemon berry bundt cakes are the perfect solution to your sweet tooth on a diet. Not only are they sweet and tasty, they are only 4.4g net carbs and gluten free too!
Recently I found a really cute mini bundt cake pan at Aldi and had to buy it. Even though I rarely bake and try to eat Paleo or low carb most of the time. So I was trying to find some healthier recipes when I came across a low carb bundt cake recipe. I immediately thought lemon and berries because I know my hubby loves lemon baked goods and so I made these low carb lemon berry bundt cakes. They are really good and you wouldn’t even know they are low carb and gluten free. I was floored. Best of all it’s only 4.4g net carbs per serving and even less without the berries. This is a recipe I will make over and over again.
Above you can see the cute bundt cake pan. Aren’t they cute mini cakes? I have to find some other recipes to make with this pan but for now this cake recipe is a keeper. I found it from Linda’s Low Carb Recipes (great site!) and altered it a bit. I’ve made this recipe several times and I wanted to point some things out. They taste great alone as a lemon pound cake. The berries are great to me but they are not very attractive when cooked.
I made a berry sauce by cooking them down on the stove with some water and Torani sugar free raspberry syrup. You can use some sweetener if you don’t have the syrup. This was good but it adds more carbs. You can see the sauce above in the dish and below on the cake. Not too pretty.
Then I tried to back a few raspberries in cake but that was not attractive either. Over all I like the sauce better so you can do as you please. Either sprinkle a few into the batter and bake or make a sauce or eat it plain.
Low Carb Lemon Berry Bundt Cakes
It’s a very easy recipe. You just mix all the ingredients and pour into a greased pan. You bake for 25-30 minutes until done. The sauce is simple cooking down the berries on the stove. This would also taste great with whipped cream and fresh berries. Lots of delicious ways to enjoy this recipe! Here is the nutritional information for various combinations. NOTE: A serving is for 1/2 a cake because they are big. So if you made one cake, it would be for 1/10th of the recipe.
with berries (1/2 cake)
230 cals / 12.9g fat / 26.9g carbs/22.5g fiber / 6.6g protein = 4.4g net carbs
without berries (1/2 cake)
218 cals / 12.9g fat / 24.1g carbs / 21.5g fiber / 6.4g protein = 2.6g net carbs
Low Carb Lemon Berry Bundt Cakes
Ingredients
- 1/2 cup cream cheese softened
- 1/2 cup butter softened
- 5 eggs
- 1 teaspoon baking powder
- 1 1/2 cup of almond flour
- 2 tablespoons of almond flour
- 1 cup Swerve sweetener
- 1 teaspoon lemon extract
- 2 teaspoons lemon zest
- 2 cups berries raspberries, black berries, blue berries
- 1/4 cup raspberry Torani sugar free syrup optional
Instructions
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Preheat oven to 350 degrees F.
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In a large mixing bowl add the cream cheese, butter, eggs, sweetener, lemon zest and extract. Beat until well combined and creamy.
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Slowly add the almond flour and baking powder. This is the 1 1/2 cups of almond flour PLUS the 2 tablespoons of almond flour.
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Mix well and then pour into greased bundt cake pan.
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Bake for 25-30 minutes or until a toothpick comes clean and lightly browned.
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If adding berries to the batter, add a few into the pan and pour batter over top of them.
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If making the berry sauce, add berries and 1/4 cup water and cook until the berries are cooked down and to the consistency you like. Add the syrup at the end and mix well. Pour over cooled cakes.
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Take out of the pan and let cool before eating.
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More delicious low carb desserts!
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- Gluten Free Maple Walnut Biscotti
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- Low Carb Maple Bacon No Bake Cheesecake
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- Low Carb Chocolate Mousse
Cheryl Dillenbeck
What other size pan could I use as I don’t have the mini bundt cake pan
Denise
Hi Cherly, you could use a regular bundt cake pan, or really any kind of baking dish. I’m just not sure on the timing. I used a cookie sheet yesterday and cut out circles for a recipe and it only took 15 minutes. Hope that helps!
Kit
Ill be trying this out soon! I want to mix different berries and other fruits as well. Thank you for sharing Denise!
Susie
Where does the 2 TBS flour go in? Is the recipe list meant to be 1 1/2 c plus 2TBS?
Denise
Hi Susie. Yes it is meant to be 1 1/2 cup plus 2 Tablespoons. I’ll try to see if my recipe will let me adjust that. Thanks for bringing it to my attention. It is confusing. Good luck and let me know if you have any other questions.
Leila Covrigaru
How do you get them out of the pan? I have a nonstick mini bunds pan. I tried greasing first. Then I tried greasing and coating with almond flour. No good. Please help!
Denise
Hi Leila,
I’m sorry you had so much problems with getting these out of the pan.
I just greased them with coconut cooking spray and they came out pretty easily.
Did you let them cool first? Sometimes that helps.
Here is a post that might help:
https://www.thekitchn.com/the-best-way-to-get-a-stuck-bundt-cake-out-of-the-pan-in-one-piece-tips-from-the-kitchn-204209
I’m sorry but I don’t know what else to suggest. Maybe another reader will pipe up with them tips.
Good luck!
Melissa @Insiderthekitchen.com
I baked this bundt cake for my husband’s birthday. He requested a bundt cake with blueberries and walnuts. The recipe easy to follow. The cake was wonderful! I used Greek yogurt instead of buttermilk (did not have buttermilk on hand). Added finely chopped walnuts to the bottom of the prepared bundt pan. I did not have any difficulty with removing the cake after it had cooled. I will bake this again.
Denise
Thanks for commenting Melissa! Glad he liked it.
Karen
Where does the recipe call for buttermilk? I am missing that I guess. These look really good.
Denise
Hi Karen, there is no buttermilk in the recipe. You are not missing anything. 🙂 I was really happy with how they came out and want to try different flavors. If you give them a try I hope you like them too!