Low Carb Blueberry Bundt Cake

This is my go-to when I want a keto cake that feels like a special occasion but is still easy enough to make on a random weekday. Lemon keeps this bundt cake from tasting overly sweet, and real blueberries stay distributed through the crumb instead of sinking to the bottom.

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I slice this before freezing individual portions, since that’s how I actually eat it most weeks, one piece at a time from the freezer. Coating the blueberries in a little coconut flour before folding them in is the one step that keeps them suspended through the cake instead of settling at the bottom of the pan.

Chef Jenn’s Take On Low Carb Blueberry Bundt Cake

Every blueberry baked good has the same problem: the fruit sinks straight to the bottom while it bakes, so you end up with a bare cake on top and a soggy blueberry layer at the base. Tossing the blueberries in a little coconut flour before folding them into the batter is what stops that. The coating gives the fruit just enough grip on the surrounding batter that it stays suspended instead of dropping through as everything bakes.

Whey protein isolate is the other detail that separates this from a plain almond flour cake. Almond flour alone gives you a crumb that’s often too soft to hold a bundt shape once it’s unmolded, but the protein isolate adds real structure without adding carbs the way regular flour would. Grease every groove of the bundt pan thoroughly, more than feels necessary. That intricate shape is exactly where a cake gets stuck and tears apart on the way out if you rush this step.

What You’ll Love About Low Carb Blueberry Bundt Cake

• It feels like a special-occasion cake but comes together easily enough for a random Tuesday, which is exactly what I want most weeks.
• The blueberries actually stay distributed through the crumb instead of sinking to the bottom the way they do in a lot of fruit cakes.
• It freezes well sliced into individual portions, so one cake covers snacking for weeks, not just one occasion.

Ingredients

Oil – Use a neutral oil like vegetable or canola. 

For The Dry Ingredients

• Almond flour – Use finely ground almond flour; coarse almond meal can make the cake dense.
• Whey protein isolate – Use unflavored or vanilla. Chocolate or flavored protein will overpower the lemon.
• Erythritol – Granulated erythritol works best here; liquid sweeteners will change the texture.
• Stevia powder – Stevia is potent, so measure carefully to avoid bitterness.
• Lemon zest – Zest only the yellow skin; the white pith adds bitterness.
• Baking powder – Make sure it’s fresh so the cake rises properly.
• Baking soda – Baking soda balances the acidity from the lemon juice.
• Coconut flour – Coconut flour absorbs moisture; skipping it can make the cake too wet.
• Blueberries – Fresh or frozen, both work; if frozen, don’t thaw or they’ll bleed into the batter.

For The Wet Ingredients

• Large eggs – Large eggs give the cake proper structure; smaller eggs can make it fragile.
• Almond milk  – Unsweetened almond milk works best; sweetened versions can throw off the balance.
• Coconut oil – Refined coconut oil keeps the flavor neutral
• Lemon juice – Fresh lemon juice only. Bottled tastes flat.

How To Make Blueberry Bundt Cake

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat the oven to 180C/350F and position the rack in the center so the cake bakes evenly. Grease a Bundt pan very generously with oil, making sure you coat all the grooves and center tube so the cake releases cleanly.

Whisk the almond flour, whey protein isolate, erythritol, stevia powder, lemon zest, baking powder, and baking soda in a large bowl until the mixture looks evenly blended and there are no clumps hiding in the corners.

Toss the blueberries with the coconut flour in a separate bowl until the berries are coated. This helps keep them from sinking and also keeps the batter from getting too wet around the fruit.

Add the coated blueberries to the dry ingredients and fold them in gently until they’re evenly distributed.

Whisk the eggs, almond milk, melted refined coconut oil, and lemon juice in another bowl until the mixture looks smooth and fully combined.

Pour the wet mixture into the dry mixture and stir until the batter is fully mixed and no dry pockets remain. Scrape the bottom and sides of the bowl to make sure everything is incorporated, but stop as soon as the batter is evenly combined.

Pour the batter into the prepared Bundt pan and smooth the top so it bakes evenly. Tap the pan lightly on the counter a couple of times to settle the batter into the ridges and release any trapped air bubbles.

Bake for 40 minutes, or until the cake is set and a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs.

Remove the pan from the oven and let the cake cool completely before attempting to remove it from the mold. Once cooled, chill the cake for about 1 hour so it slices cleanly and the texture firms up nicely.

Make It A Meal

This is a dessert or a snack, not a course on its own. I pair it with Keto Turkey Meatloaf with Bacon when I want something savory to finish a meal before this comes out.

For more low-carb cake options in the same style, Low-Carb Blueberry Lemon Cake or Basic New York Cheesecake round out a dessert rotation.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices tightly and freeze them for up to 2 months. Thaw in the fridge overnight or at room temperature before serving.

Frequently Asked Questions