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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!

CourseDessert
Prep Time 10 minutes
Cook Time 35 minutes
Servings 10 servings
Calories 196 kcal
Author Lindsey Dietz

Ingredients

Keto Coconut Flour Lemon Poppyseed Bundt Cake

Keto Lemon Glaze

  • 3tablespoonscoconut buttermelted
  • 3 to 4tablespoonsDietz Sweetpowdered in a coffee grinder or blender
  • 1/4cuplemon juice
  • extra lemon zest for garnishoptional

Instructions

  1. Preheat oven to 325 degrees Fahrenheit and grease a bundt cake pan.

  2. Whisk together the eggs, oil, and sweetener.

  3. Add the remaining ingredients and whisk until combined.

  4. 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.

  5. Remove from the oven and set aside to cool

  6. To make the glaze, combine ingredients and whisk together until smooth.

  7. Spoon over the cake and allow the glaze to drop down the sides.

  8. Garnish with extra lemon zest if desired.

Nutrition Facts
Keto Coconut Flour Lemon Poppyseed Bundt Cake (dairy-free, nut-free, paleo)
Amount Per Serving
Calories 196Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 4g25%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 5g
Cholesterol 93mg31%
Sodium 39mg2%
Potassium 47mg1%
Carbohydrates 10.5g4%
Fiber 4.3g18%
Protein 7.5g15%
* Percent Daily Values are based on a 2000 calorie diet.