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 gluten free too!
Course
Dessert
Cuisine
American
Keyword
cake, dessert, low carb
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings12
Calories218kcal
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
½cupcream cheesesoftened
½cupbuttersoftened
5eggs
1teaspoonbaking powder
1 ½cupof almond flour
2tablespoonsof almond flour
1cupSwerve sweetener
1teaspoonlemon extract
2teaspoonslemon zest
2cupsberriesraspberries, black berries, blue berries
¼cupraspberry Torani sugar free syrupoptional
Instructions
Preheat oven to 350 degrees F.
In a large mixing bowl add the cream cheese, butter, eggs, sweetener, lemon zest and extract. Beat until well combined and creamy.
Slowly add the almond flour and baking powder. This is the 1 ½ cups of almond flour PLUS the 2 tablespoons of almond flour.
Mix well and then pour into greased bundt cake pan.
Bake for 25-30 minutes or until a toothpick comes clean and lightly browned.
If adding berries to the batter, add a few into the pan and pour batter over top of them.
If making the berry sauce, add berries and ¼ 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.