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Raspberry Lemon Bundt Cake Recipe
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3.85 from 26 votes

Keto Friendly Cake: Raspberry Lemon Bundt Cake

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

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.

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