Low Carb Blueberry Bundt Cake

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Blueberry Bundt Cake is a tender, lemon-kissed cake loaded with juicy blueberries. Easy to bake and perfect for a light, cozy dessert.

Prep Time15

Cook Time40

Chill Time1

Total Time1 55

Course: Desserts

Cuisine: American

Keyword: Blueberry Bundt Cake, keto bundt cake, low-carb blueberry bundt cake

Servings: servings

Calories: 258kcal

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.

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.