Keto Friendly Cake: Raspberry Lemon Bundt Cake Recipe
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 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

full fat - 8 oz cream cheese
- 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
Nutrition
Nutrition facts are provided as a courtesy.
Keto Egg Loaf Recipe (Better Than French Toast!)
Don’t forget to pin it on Pinterest for later!
Almost 5 years keto and I have just discovered you! I made this cake today using your recipe. I did not change one thing I even used the bundt pan and it turned out really good. I won’t be making any changes to it. I will be making another one in a couple of weeks to serve at Xmas.
I know everyone will love it! 🌹
I have made this twice now. Both times I used 9 by 13 pan and cooked for the suggested time for 9 by 13. Didnt cover it at all. The bottom is kind of mushy like it wasn’t done all the way so I thought I would cook it for like 10 more minutes the next time. I was going to but everyone said they liked it mushy on the bottom. Tonight is literally the 1st time I saw the video. Both times I made it, I just stirred in the berries not realizing I was suppose to use the hand mixer. So mine had while berries in it.
What I want to know watching the video, what was the pink stuff that got dumped in? Nothing on the written list is a pink powder.
You should make this and if you dont tell anyone its diet, they would never know!
Very tasty. A tad bit dense, but I have noticed that this is common with almond flour cakes; nonetheless it truly reminds a regular lemon pound cake. Raspberries are a nice bonus. I will be making it again.
I added less sweetener, but I typically do this and I did not do the glaze, because we like less sweet cakes/deserts-, and from these proportions I came up with 4 mini loaf pans rather than 3. Irrespective of these minor modifications, we enjoyed this cake. Thank you.
Absolutely delicious!