This Keto Lemon Poppy Seed Bundt Cake is soft, buttery, and bursting with bright lemon flavor — all while staying low-carb, sugar-free, and keto-approved. Made with almond flour, fresh lemon zest, and crunchy poppy seeds, this elegant bundt cake delivers classic bakery taste without the sugar crash.
Perfect for keto dessert lovers, brunch tables, holidays, or afternoon tea, this cake features a tender crumb and is finished with a silky sugar-free lemon glaze that melts into every groove of the bundt. It’s rich, satisfying, and ideal for anyone who wants to eat well and still lose fat.
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Ingredients (Keto & Low-Carb)
Keto Lemon Poppy Seed Cake
- 2½ cups almond flour (super-fine)
- ¾ cup granulated keto sweetener (erythritol or monk fruit)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1½ tbsp poppy seeds
- Zest of 2 lemons
- 4 large eggs, room temperature
- ¾ cup unsalted butter, melted
- ½ cup sour cream (or Greek-style keto yogurt)
- ⅓ cup fresh lemon juice
- 1 tsp vanilla extract
Sugar-Free Lemon Glaze
- ¾ cup powdered keto sweetener
- 2–3 tbsp lemon juice
- 1 tbsp heavy cream
How to Make Keto Lemon Poppy Seed Bundt Cake
Prep
- Preheat oven to 350°F (175°C). Grease a bundt pan generously with butter or non-stick spray.
Mix Dry Ingredients
- In a large bowl, whisk almond flour, sweetener, baking powder, baking soda, salt, poppy seeds, and lemon zest.
Mix Wet Ingredients
- In another bowl, whisk eggs, melted butter, sour cream, lemon juice, and vanilla until smooth.
Combine
- Slowly mix wet ingredients into dry until a thick, smooth batter forms.
Bake
- Pour batter into prepared bundt pan. Bake 40–45 minutes, until golden and a toothpick comes out clean.
Cool & Glaze
- Cool cake completely. Whisk glaze ingredients and drizzle generously over the cake.
| Nutrient | (Per Slice – 12 Slices) |
|---|---|
| Calories | 285 kcal |
| Total Fat | 24 g |
| Total Carbs | 6.8 g |
| Fiber | 3.7 g |
| Protein | 8 g |
| Sugar | 0 g |
