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Monday, 17 December 2018

Bundt Cake with Lemon Glaze : The Low Carb Way

This recipe suggestion from Kim is for a low carb Bundt cake (pound cake) made with almond flour, coconut flour, and cream cheese that’s topped with a luscious sugar-free lemon glaze and almonds.

Serves 16 
4 net carbs per serving.
Dry Ingredients
2 cups (190 g) almond flour
3/4 cup (75 g) Coconut Flour
2/3 cup (145 g) e.g. Sukrin 1 (or Swerve granulated)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum, improves texture
1/2 teaspoon salt
Wet Ingredients
1 stick (4 oz. /113 g) butter, melted
1 package (8 oz./ 227g cream cheese
6 large eggs
3/4 cup (177 ml) buttermilk (or almond milk or light coconut milk from can)
2 tablespoons lemon juice and zest from the lemons
1 tablespoon (15 ml) vanilla extract
1 teaspoon (5 ml) lemon extract, or 1/2 t lemon & 1/2 t orange
1 teaspoon (5 ml) stevia glycerite
Lemon Glaze
3 tablespoons fresh lemon juice
1/2 cup Sukrin Icing Sugar (or Swerve Confectioners)
1/4 cup sliced almonds


Preparation: Preheat oven to 350 and position rack to the lower third of the oven. Grease a Bundt pan with 2 tablespoons of very soft butter. Melt the 4 oz. of butter and soften the cream cheese. Gather the ingredients. 

Dry Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together to combine and break up any lumps. 

Wet Ingredients: Put the soft cream cheese (mine was gushy) in a large bowl and beat until smooth with a hand mixer. Add 1 egg and beat until incorporated. Add 1 more and beat until incorporated. Add two at a time beating until incorporated. Add the buttermilk, extracts, stevia glycerite and beat. Add the melted butter and beat one more time, scraping down the bowl. 

Combine: Add half of the dry ingredients and mix to combine. Add the rest of the dry ingredients and combine. The batter will be really thick so spoon it into the prepared pan. Lift the pan off of the counter a few inches and let it fall back onto the counter 2-3 times to knock out the large air bubbles. Smooth the top with a small offset spatula to make sure the batter is even - it will rise but not really spread. 

Bake: Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. The Bundt cake should feel springy when pressed with a finger and may even sound a little moist. Put a clean towel over the top and let it cool for 10 minutes and then turn out onto a cooling rack. Cool completely. 

Glaze: Mix the lemon juice and powdered sweetener. Add more sweetener to taste. Drizzle the glaze over the top, encouraging it to drip down the sides. Sprinkle with almonds if using. 

Kim's recipe may seem a little long on ingredients, but don’t be intimidated, as it offers a good sized cake with a nice, moist texture. 
Please see original idea, and more, here 

You may find this post about Low-Carb Pantry Essentials of interest, see it here 

If you'd like more guidance about low carb flours then Libby, at 'Ditch The Carbs' site has a very good article called, 'The Ultimate Guide To Low Carb Flours', find it here 

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan 


Valerie-Jael said...

This sounds very yummy. Thanks. Valerie

Christine said...

Perfect with a cup of coffee!

JFM said...


Existe Sempre Um Lugar said...

Que os bons momentos sejam eternos. Feliz Natal!

Jo said...

It sounds very appetising.

Tom said...

...looks delish!

peppylady (Dora) said...

I do like working with coconut milk.
Coffee is on

angryparsnip said...

This is a cake I used to love and now I can again. I will try this for the Holidays.

cheers, parsnip and badger

Lowcarb team member said...

Existe Sempre Um Lugar said...
Que os bons momentos sejam eternos. Feliz Natal!

Google translate:
May the Good times be eternal. Merry Christmas.

Chris Lally said...

Oh, boy. Big trouble here. How to eat just one slice?

Elephant's Child said...

It sounds good, but there will be more than enough treat food over the next period.


Debe saber muy bien. Deliciosa receta para hacer en navidad.


Susan Kane said...

I printed it out and will find items I don't have. This sounds great.

Tanza Erlambang - Every Day Issues said...

a low carb Bundt cake (pound cake) looks delicious...yummy...

have a great day

William Kendall said...

That sounds tasty!

Lowcarb team member said...

Debe saber muy bien. Deliciosa receta para hacer en navidad.


Google translate:
You must know very well. Delicious recipe for Christmas.


Martha said...

A delicious treat with some coffee or tea!

Margaret D said...

Sounds as if it would be nice.

Felicity said...

Wait, I am comming to taste :)

The Happy Whisk said...

I love lemon!

Victor S E Moubarak said...

So many delicious recipes on this website/blog. I'll put on weight if I try them all.

God bless.

Author R. Mac Wheeler said...

Miss Val's Creations said...

I have never made a bundt cake before and was recently thinking I wanted to give it a try. Low carb is a plus so maybe I will try this one!

Pam said...

Wow....sounds great. I love making bunt cakes. But there is a company here in the TN area called Nothing Bunt Cakes....oh my, they are not calorie free but take my word for it, they are AMAZING!

Teresa said...

Se ve riquísima. Besitos.

carol l mckenna said...

Oh so yummy looking! Great recipe for the Holidays!

Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)

Lowcarb team member said...

Teresa said...
Se ve riquísima. Besitos.

Google translate:
It looks delicious. Kisses.

sandy said...

Mike was just talking about a lemon cake the other day. This one looks delicious.

NatureFootstep said...

sounds like a good one :)

Lee said...

That looks tempting. :)

Debbie said...

this sounds really good, would be very nice for the holiday!!!

Jenn Jilks said...

I used to make a Christmas bundt cake!!!! Green icing, for trees and balls down the side.

Magic Love Crow said...

I think I'm going to make this, this weekend! Thank you Jan! Big Hugs!

Bleubeard and Elizabeth said...

This cake sounds great, but I was actually more impressed with the latte in the previous post. Aside from heating the half and half, this is how I drink my coffee. I followed the link to half and half and laughed when I saw the comment about low-fat half and half. My thoughts exactly. It should be put in the same category as that horrid powdered carcinogenic coffee creamer.

I am SO tired of missing your posts, Jan. I would LOVE to add you to my left sidebar, but will only do so if you give your permission.

Lowcarb team member said...

Bleubeard and Elizabeth said...
I am SO tired of missing your posts, Jan. I would LOVE to add you to my left sidebar, but will only do so if you give your permission.

Hello Elizabeth, I did also reply to you on your blog …
Yes, we would be delighted if you would like to add us to your left sidebar :)

Many thanks

All the best Jan