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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!

Low Carb Lemon Berry Bundt Cakes

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 Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 218 kcal
Author Denise Wright (MyLifeCookbook.com)

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

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl add the cream cheese, butter, eggs, sweetener, lemon zest and extract. Beat until well combined and creamy.
  3. 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. 

  4. Mix well and then pour into greased bundt cake pan.
  5. Bake for 25-30 minutes or until a toothpick comes clean and lightly browned.
  6. If adding berries to the batter, add a few into the pan and pour batter over top of them.
  7. 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.
  8. Take out of the pan and let cool before eating.