Keto Friendly Cake: Raspberry Lemon Bundt Cake Recipe (2024)

I am in love with this Keto Friendly Cake recipe! We just made Raspberry Lemon Bundt Cake with a lemon glaze to die for! Seriously, it’s so good!

First, I want to tell you that this recipe is a total spin-off of our ever so famous Keto Lemon Pound cake recipe we all know and love! We added a bit more lemon and raspberry in this recipe and we changed the frosting on this Raspberry Lemon Bundt Cake to be more of a glaze instead of a frosting. Both are pretty spectacular in their own ways. I love keto friendly cakes like these!

Sometimes baking with nut flours can pose problems that result in a dry cake but not this recipe! We’ve perfected the most delicious and moistest cake ever! You can devour this with or without the lemon glaze topping but my preference is always to add the lemon glaze. It’s adds something a little extra special. That light hint of lemon with the sweet taste of the cake is absolutely delightful.

This would make an excellent birthday cake idea too! You don’t have to bake it in the bundt cake. You can use a 9 x 13 pan too! The baking time would be a little less. Probably by about 10 minutes. It won’t be as thick in the middle so it won’t take as long to bake it.

Don’t forget to order the Keto Friendly Recipes Cookbook!

Keto Friendly Cake: Raspberry Lemon Bundt Cake Recipe Ingredients

Cake Ingredients:
2.5 cups almond flour
1/2 cup butter, salted and room temp
1 cup Pyrue All purpose organic sweetener
6 whole eggs, room temp
1.5 tsp vanilla extract
1 tsp lemon extract
1/2 tsp salt
8 oz cream cheese, full fat
1/2 tsp baking powder
1 cup fresh raspberries
2 tsp fresh lemon juice

Lemon Glaze Ingredients:
1/3 cup Monkfruit, confectioners
2 tsp fresh lemon juice
1 lemon zest
1 tbs heavy cream
1/2 tsp vanilla, clear

Keto Friendly Cake: Raspberry Lemon Bundt Cake Recipe Instructions

Preheat the oven to 350 degrees.
In a medium size bowl, cream together the butter and Pyrue sweetener.
Add the cream cheese and continue mixing it with a hand mixer until it’s combined.
Add the eggs, vanilla extract, lemon juice, lemon zest, and lemon extract. Mix well.
Add the remaining dry ingredients: Almond flour, baking powder, and salt.
Mix well.
Fold in the fresh raspberries.
Spray the bundt pan with nonstick cooking spray.
Pour the batter into the pan.
Bake at 350 degrees for 60 to 65 minutes. Cover the bundt pan with tin foil halfway through the baking time.
While the cake is baking, start to make the lemon glaze.
In a small bowl combine all the ingredients and whisk it until it’s fully combined.
Allow the cake to cool for about 10 minutes before applying the lemon glaze.

Baking Time Notes:

Baking time for 9 x 13 pan = 45 minutes
Baking time for a 2 loaf pans = 50 to 55 minutes
Baking time for 3 mini loaf pans = 35 to 40 minutes

Raspberry Lemon Bundt Cake Nutrition

Serves 12

Calories 315, Total C 7.2g, Fiber 1.5g, Net C 5.7g, Sugars 2.3g, Fat 21.3g, Protein 7.9g

Keto Egg Loaf Recipe (Better Than French Toast!)

Don’t forget to pin it on Pinterest for later!