Keto Coconut Flour Lemon Poppyseed Bundt Cake (dairy-free, nut-free, paleo)
This Keto Coconut Flour Lemon Poppyseed Bundt Cake recipe is a nut-free, dairy-free, and paleo dessert that is moist, light, and perfect for spring baking!
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Lemon poppyseed bundt cake is the PERFECT spring cake! And, it’s one of my top 3 favorite cake recipes of all time!
The holidays are over, and berries aren’t in season yet. So, lemon is a wonderful flavor choice for a bright, cheery, Spring dessert.
I have a lovely treat for you — a KETO lemon poppyseed bundt cake made with coconut flour instead of almond flour! (Here’s why I’m baking less and less with almond flour.)
It’s 100% nut-free and dairy-free. And, obviously sugar-free and gluten-free. 😉
About this Keto Coconut Flour Lemon Poppyseed Bundt Cake
It’s just as sweet as it is sour-lemon, so it’ll make you smile and pucker at the same time. 🙂
I loosely based this coconut flour lemon poppyseed bundt cake off my Keto Lemon Blueberry Bread. But, I adjusted the sweetness level to be more cake-appropriate.
The keto lemon glaze on top of this bundt cake makes me super happy, too. It’s made with just 3 ingredients and isn’t a fussy glaze at all (read: you can’t screw it up!).
Keto Coconut Flour Lemon Poppyseed Cake Tips
Sometimes coconut flour recipes don’t turn out how we expect. Coconut flour is tricky to bake with, but I’ve got lots of coconut flour recipes under my belt, and I think I’ve figured out a trick or 2.
Obviously, you’ll need coconut flour. Save 10% on my favorite coconut flour with my discount code NOURISHING.
To help lighten the cake, I love using collagen! Crazy, right? But it WORKS. Just a few tablespoons not only adds a boost of healthy protein to this keto coconut flour cake, it also just makes the texture work. Save 10% on my favorite grass-fed collagen with my discount code ALLTHETHINGS.
Another trick? Use less eggs. Most coconut flour recipes use 6 eggs to 1/2 cup of flour. While it’s true that coconut flour is highly absorbent, therefore, requiring more liquid, too many eggs is a recipe for a tough and dry cake.
In this recipe, the extra liquid comes from freshly squeezed lemon juice, not an extra egg.
Ingredient Subs & FAQs
To make my recipes as adaptable as possible, I like to include substitutions that will work for you.
What can I sub for the coconut flour?
Nothing. This is a coconut flour recipe. I’d have to completely re-write it to make it work with another grain-free flour. For an almond flour-based keto lemon poppyseed bundt cake recipe, check out my eBook Sweet Without Sugar.
What can I use instead of avocado oil?
Melted coconut oil always works. If you don’t want a coconut flavor, use expeller pressed, not extra virgin or cold-pressed. Save 10% on my favorite coconut oil with my discount code NOURISHING. If you tolerate dairy, you can use butter or ghee.
I only have bottled lemon juice.
You can use bottled lemon juice, especially for the glaze. However, the addition of fresh lemon zest truly is a game-changer and adds that oomph of lemon-y goodness. Still, if you can’t get your hands on some fresh lemons, try adding 5-10 drops of lemon essential oil in place of lemon zest. Save 10% on my favorite essential oils with my discount code NOURISHING10!
I’m not keto. What sweetener can I use?
Feel free to sub an equal amount of coconut sugar. Just be aware that this is a dark sweetener and will make the color of your cake darker than in my photos. Save 10% on my favorite coconut sugar with my discount code NOURISHING!
I don’t have a bundt cake pan.
You can use a loaf pan and bake at the same temperature and time.
If you have round cake pans, this will make 2 thin 9-inch cakes or three 6-inch round cakes. Or you can use a muffin tin to make muffins. If using round cake pans or a muffin tin, increase the oven temp to 350 degrees and reduce the time to 18-ish minutes. Watch carefully and take them out when golden brown.
Keto Coconut Flour Lemon Poppyseed Bundt Cake (dairy-free, nut-free, paleo)
This Keto Coconut Flour Lemon Poppyseed Bundt Cake recipe is a nut-free, dairy-free, & paleo dessert that is moist, light, and perfect for spring baking!
Ingredients
Keto Coconut Flour Lemon Poppyseed Bundt Cake
- 5eggs
- 3/4cupDietz Sweet
- 1/4cupavocado oilor melted coconut oil
- 1/2cup + 2 tablespoonscoconut flour
- 2large lemonszest and juice
- 3tablespoonsPerfect Supplements collagen
- 1teaspoonvanilla extract
- 1teaspoonbaking powder
- 2tablespoonspoppy seeds
Keto Lemon Glaze
- 3tablespoonscoconut buttermelted
- 3 to 4tablespoonsDietz Sweetpowdered in a coffee grinder or blender
- 1/4cuplemon juice
- extra lemon zest for garnishoptional
Instructions
Preheat oven to 325 degrees Fahrenheit and grease a bundt cake pan.
Whisk together the eggs, oil, and sweetener.
Add the remaining ingredients and whisk until combined.
Pour into the prepared bundt cake pan and bake 35 to 37 minutes or until a toothpick inserted comes out clean with a few moist crumbs.
Remove from the oven and set aside to cool
To make the glaze, combine ingredients and whisk together until smooth.
Spoon over the cake and allow the glaze to drop down the sides.
Garnish with extra lemon zest if desired.
Pin it!
More Keto Dessert Recipes You’ll Love…
- Sweet Without Sugar: A Collection of Nourishing, Allergy-Friendly, Keto Desserts
- Keto Coconut Flour Chocolate Cake w/ Chocolate Avocado Frosting
- Keto Double Chocolate Egg-Free Cookie Dough
- Toasted Coconut & Dark Chocolate Bars (nut-free, dairy-free, grain-free)
- Vegan Keto Chai Ice Cream
- Keto Strawberry Lemon Bars
- Keto Swedish Cream
- Cranberry Curd Tart
- Keto Chocolate Chip Cupcakes with Chocolate-Vanilla Swirl Frosting
Do you love lemon poppyseed bundt cake?
I forgot to ask… what size of bundt pan do you use? I used a normal size and the cake is quite flat but large in diameter. Yes, it did rise and is not heavy. If I bought a smaller pan, would it bake well?
Quick question: Do you consider a large lemon to yield 2T of juice? Oh and… my glaze is quite runny. Will it harden? I may pour out some and add more sweetener and coconut mana.
This looks so delicious and I want to bake this asap!! I have every ingredient but not collagen… I have grass-fed gelatin, would that work at all??
No! Please don’t sub gelatin! It behaves completely differently than collagen in recipes. If you don’t have collagen and don’t want to use it, feel free to leave it out. Your cake may be more dense, but it should still be tasty!
Is collagen as must? I’m vegetarian
You can leave it out, but it might produce a denser cake. If that doesn’t bother you, go for it!