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Keto Lemon Blueberry Bundt Cake

Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries
Prep Time10 mins
Cook Time35 mins
Total Time30 mins
Course: keto bundt cake
Cuisine: American
Keyword: blueberry, bundt cake, gluten free, keto bars, lemon cake
Servings: 12 slices
Calories: 136kcal
Author: Angela Roberts


Lemon Glaze

  • 1 cup Swerve Confectioner's or more as needed
  • 4 tablespoons lemon juice


  • Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
  • Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum, Swerve granulated. Set aside.
  • Beat Eggs for 3 to 5 minutes.
  • Stream in melted butter.
  • Add lemon extract.
  • Add sour cream, lemon juice and zest.
  • Add dry mixture and mix just until mixed. Don't over mix.
  • Heavily butter bundt cake and freeze.
  • Pour batter into bundt pan only 1/4 way before adding blueberries. Add more batter and berries, but don't have any berries at the top, which ends up being the bottom of the cake.
  • Once out of oven, wait 15 minutes before turning over.
  • Bake for 30 to 35 minutes minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
  • Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
  • After 15 minutes, take a knife again around the edges. Using a template or cake board, using both hands flip cake over. Allow to cool before glazing.


  • Mix lemon juice with Swerve Confectioner's sweetener. Drizzle over cooled cake.


Serving: 1g | Calories: 136kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Fiber: 2g