This low-carb Blueberry Bundt Cake is bright, not too sweet, and the kind of dessert that looks fancy with almost zero effort. It bakes up beautifully golden with juicy blueberries in every slice, plus a pop of lemon that keeps it from tasting too sweet or heavy.
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This is my go-to when I want a keto cake recipe that feels “special occasion” but is still easy enough for a random weekday. Let it cool, chill it, then slice it up for breakfast, dessert, or that mid-afternoon “I need something good” moment.
It also freezes like a dream, so go ahead and make a double batch and pop one into the freezer for later. I often slice it, then freeze it, so I can nibble on just a slice instead of dealing with the whole cake.
Ingredients
Oil – Use a neutral oil like vegetable or canola.
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.
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.
Chef Jenn’s Recipe Notes
- Grease the Bundt pan like you mean it, and make sure you get into every ridge so the cake releases without sticking. Or, use a really good flourless baking spray.
- Toss the blueberries with the coconut flour before adding them to the batter so they stay suspended instead of sinking.
- Cool the cake completely before unmolding, then chill it for cleaner slices and the best texture.
Serving Suggestions
Serve Blueberry Bundt Cake chilled or at room temperature with a hot cup of coffee or tea. Add a spoonful of lightly sweetened whipped cream or a handful of fresh berries on the side if you want it to feel extra. I love it after a dinner of Baked Sauerkraut & Brats or my favorite keto Turkey Meatloaf with Bacon.
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.
Add Preferred SourceLow Carb Blueberry Bundt Cake
Ingredients
- oil as needed
Dry Ingredients
- 2 ½ cups almond flour
- ½ cup whey protein isolate
- ½ cup erythritol
- ¾ teaspoon stevia powder
- 2 teaspoons lemon zest
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon coconut flour
- 1 cup blueberries
Wet Ingredients
- 3 large eggs
- ¼ cup almond milk
- ¼ cup refined coconut oil melted
- 3 tablespoons lemon juice
Instructions
- Preheat the oven to 180C/350F and grease a Bundt pan very generously with oil, making sure all grooves are coated.
- Whisk the almond flour, whey protein isolate, erythritol, stevia powder, lemon zest, baking powder, and baking soda in a large bowl until evenly combined.
- Toss the blueberries with the coconut flour in a separate bowl until coated.
- Fold the coated blueberries into the dry ingredients until evenly distributed.
- Whisk the eggs, almond milk, melted refined coconut oil, and lemon juice in another bowl until smooth.
- Pour the wet mixture into the dry mixture and stir until fully combined, scraping the sides and bottom of the bowl to ensure no dry pockets remain.
- Pour the batter into the prepared Bundt pan, smooth the top, and tap the pan gently on the counter to settle the batter.
- Bake for 40 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
- Cool the cake completely in the pan before removing it from the mold. Chill the cooled cake for about 1 hour before slicing and serving.
Video
Notes
Chef Jenn’s Recipe Notes
- Grease the Bundt pan like you mean it, and make sure you get into every ridge so the cake releases without sticking. Or, use a really good flourless baking spray.
- Toss the blueberries with the coconut flour before adding them to the batter so they stay suspended instead of sinking.
- Cool the cake completely before unmolding, then chill it for cleaner slices and the best texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
