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Tender lemon blueberry cake with a wonderfully light lemon glaze, this is low carb, gluten free, sugar free and seriously delicious.
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5 from 13 votes

Lemon Blueberry Bundt Cake

Tender lemon blueberry cake with a wonderfully light lemon glaze, this is low carb, gluten free, sugar free and seriously delicious.
Prep Time10 minutes
Cook Time35 minutes
Course: brunch, Dessert, treat
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 10 servings
Calories: 325kcal
Author: Lauren Kelly

Ingredients

  • 2 ½ cup almond flour
  • ½ cup coconut flour
  • 5 eggs, separating egg yolks and egg whites
  • zest of 1 lemon
  • ½ cup Monk fruit
  • 3 teaspoons baking powder
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup coconut oil
  • 1 ½ cup blueberries
  • For the glaze:
  • 1 ¾ cup powdered Monk fruit
  • ¼ cup lemon juice

Instructions

  • Pre-heat oven to 320 degrees F and grease a bundt pan with butter, coconut oil or baking spray.
  • Crack the eggs by separating whites from yolks.
  • Using an electric mixer, beat the egg whites separately until they create soft peaks. Set aside.
  • In a medium bowl beat the yolks. Then add monk fruit, baking powder, vanilla extract, coconut oil and lemon juice whisk again to combine.
  • Add egg whites to the bowl and gently stir to combine. Then add the lemon zest.
  • Add both almond and coconut flour and stir again. Finally, fold in the blueberries and stir gently.
  • Pour cake batter into prepared bundt pan.
  • Bake for 35 minutes or until an inserted toothpick comes out clean.
  • Allow to cool completely before icing.
  • For the glaze, you only need to whisk powdered monk fruit with lemon juice in a medium bowl. Add 1 tbsp of lemon juice if needed. Use the back of a spoon or a fork to break apart lumps of monk fruit.
  • In the beginning, it will be translucent but it will be whiter when it dries.
    **Important: listed amounts are enough to cover the cake twice (I do that because it makes a pretty layer of glaze over the cake and is better in pictures), but in case just a light drizzle is enough, reduce the amounts to ¾ cup of powdered monk fruit with 2 tbsp of lemon juice.

Notes

I like to add a little more lemon zest on top because I really, really, really love lemon (and it looks really pretty). But if that is too much lemon for you then you can easily omit that.
Feel free to get creative and use a different variety of berries in here. Any combination will be delicious.
For the cake, Monk fruit can be easily replaced by regular sugar, simply double the amount.
For the glaze, regular sugar should be used in the same amounts as monk fruit powdered sugar.

Nutrition

Calories: 325kcal | Carbohydrates: 11g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 171mg | Potassium: 56mg | Fiber: 6g | Sugar: 4g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 2mg