27+ Delicious Spring Bundt Cake Recipes to Welcome the Season

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Spring is a season that evokes freshness, renewal, and vibrant flavors. It’s the perfect time to indulge in cakes that mirror the blossoming flowers and bright skies.

Bundt cakes, with their perfect balance of flavor and presentation, are an excellent way to celebrate this time of year.

Whether you’re gathering with family for Easter brunch, hosting a spring tea party, or simply craving a light, citrus-infused treat, bundt cakes can elevate any occasion.

In this blog post, we’ll explore over 27 delicious and creative bundt cake recipes that bring out the best of spring.

From zesty lemon and orange to floral lavender and fresh strawberries, there’s a recipe here to suit every taste and celebration.

Get ready to embrace the season with these beautifully baked springtime treats!

27+ Delicious Spring Bundt Cake Recipes to Welcome the Season

Spring is all about fresh flavors and vibrant moments, and what better way to celebrate than with a stunning bundt cake?

These 27+ recipes offer a mix of fruity, floral, and zesty treats that will add sweetness to your springtime gatherings.

Whether you’re a seasoned baker or a beginner, bundt cakes are an easy yet impressive way to enjoy the season’s best ingredients.

So preheat your oven, gather your ingredients, and let the scent of freshly baked bundt cakes fill your home as you welcome the joys of spring.

Lemon Blueberry Spring Bundt Cake

This Lemon Blueberry Spring Bundt Cake is a perfect light, refreshing dessert for the season. It combines the tanginess of lemon with the sweetness of fresh blueberries for a bright flavor profile. The cake is moist, tender, and made with low-carb ingredients to keep it keto-friendly without sacrificing taste. Ideal for spring gatherings or a satisfying treat.

Ingredients:

2 cups almond flour
1/2 cup coconut flour

1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted butter

1/4 cup powdered erythritol (or preferred keto sweetener)
Zest of 2 lemons
2 tbsp fresh lemon juice

1 tsp vanilla extract
1 cup fresh blueberries

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the eggs, almond milk, melted butter, erythritol, lemon zest, lemon juice, and vanilla extract until smooth.

Gradually add the dry ingredients into the wet mixture, stirring until well combined.
Gently fold in the fresh blueberries, being careful not to crush them.
Pour the batter into the prepared Bundt pan, smoothing the top.

Bake for 30-40 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This keto-friendly Lemon Blueberry Bundt Cake is a delightful, refreshing option for anyone looking for a low-carb dessert. The blend of lemon and blueberry is an ideal way to bring spring flavors to life, while the cake itself remains light and fluffy without excess sugar. It’s a wonderful treat for a brunch, picnic, or an afternoon tea with friends. Best served with a light drizzle of sugar-free glaze for extra sweetness, though it’s just as delicious on its own.

Strawberry Almond Spring Bundt Cake

The Strawberry Almond Spring Bundt Cake is a low-carb delight that brings the sweetness of ripe strawberries combined with the nutty flavor of almonds. It’s a simple yet indulgent treat that will make anyone feel like they’re enjoying a slice of spring. Made with almond flour, this cake is moist, rich, and light—perfect for anyone following a keto diet.

Ingredients:

2 cups almond flour

1/4 cup ground flaxseed
1 tsp baking powder
1/4 tsp salt

3 large eggs
1/2 cup unsweetened almond milk
1/3 cup melted coconut oil

1/4 cup powdered erythritol (or your choice of keto sweetener)
1 tsp almond extract
1 tsp vanilla extract

1 cup fresh strawberries, chopped
1/4 cup sliced almonds for garnish

Instructions:

Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a large bowl, combine the almond flour, ground flaxseed, baking powder, and salt.
In a separate bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, almond extract, and vanilla extract until smooth.

Add the wet ingredients to the dry ingredients and mix until fully combined.
Gently fold in the chopped strawberries, ensuring they’re evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, sprinkle with sliced almonds before serving.

strawberry almond Bundt cake is the perfect way to celebrate the flavors of spring while keeping it low-carb. The sweet, juicy strawberries complement the nutty almonds and almond flour, making each bite both satisfying and decadent. It’s a great dessert to serve at any occasion, especially as the weather warms up. For those with a sweet tooth, a light dusting of powdered erythritol or a dollop of whipped cream adds the perfect finishing touch.

Coconut Lime Spring Bundt Cake

For a tropical twist on your spring desserts, the Coconut Lime Bundt Cake offers an exotic combination of flavors. With the freshness of lime zest and juice, paired with the rich, creamy texture of coconut, this low-carb cake brings a refreshing vibe to your table. It’s not only keto-friendly but also provides a guilt-free indulgence for those craving something light and flavorful.

Ingredients:

1 1/2 cups almond flour
1/2 cup shredded unsweetened coconut
1 tsp baking powder

1/4 tsp salt
4 large eggs
1/2 cup full-fat coconut milk

1/4 cup melted coconut oil
1/4 cup powdered erythritol
Zest of 2 limes

2 tbsp fresh lime juice
1 tsp vanilla extract
1/4 cup shredded coconut for topping (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, combine the almond flour, shredded coconut, baking powder, and salt.

In a separate large bowl, whisk the eggs, coconut milk, melted coconut oil, erythritol, lime zest, lime juice, and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet ingredients, stirring until well combined.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
If desired, sprinkle the top with shredded coconut before serving.

This Coconut Lime Bundt Cake is a perfect balance of tangy lime and rich coconut flavors, making it an ideal low-carb treat for the spring season. The coconut adds a tropical touch, while the lime brightens the flavor profile, creating a refreshing cake that’s both satisfying and light. It’s a wonderful dessert to accompany a summer picnic or to enjoy alongside a cup of iced tea. The cake stays moist and tender, making it a delightful treat even days after baking.

Raspberry Almond Flour Spring Bundt Cake

Raspberry Almond Flour Bundt Cake is a perfect low-carb springtime dessert. With the combination of sweet aspberries and the subtle nuttiness of almond flour, it delivers a delightful flavor and texture. The cake is light, moist, and just sweet enough to satisfy your cravings without disrupting your keto lifestyle. It’s ideal for a spring picnic or an afternoon treat.

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1 tsp baking powder

1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk

1/4 cup melted butter
1/4 cup powdered erythritol
1 tsp vanilla extract

1/2 tsp almond extract
1 cup fresh raspberries
1/4 cup sliced almonds (for garnish)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.

In a large mixing bowl, whisk the eggs, almond milk, melted butter, erythritol, vanilla extract, and almond extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
Gently fold in the fresh raspberries.

Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Garnish with sliced almonds before serving.

The Raspberry Almond Flour Bundt Cake offers a sweet, fruity springtime treat while remaining keto-friendly. The raspberries add a burst of fresh flavor, complemented by the nutty taste of almond flour, making this cake a great option for those on a low-carb diet. It’s the perfect dessert for any spring occasion, and its light texture will leave your guests coming back for more.

Orange Poppy Seed Keto Bundt Cake

This keto-friendly Orange Poppy Seed Bundt Cake is a zesty, flavorful cake that’s light yet rich in texture. The tangy orange complements the crunch of the poppy seeds, creating a delightful combination of flavors. This springtime dessert is low in carbs but bursting with citrus flavor, making it an ideal treat to serve at brunch or for a special occasion.

Ingredients:

2 cups almond flour
1/4 cup coconut flour

1 tsp baking powder
1/4 tsp salt
4 large eggs

1/2 cup unsweetened almond milk
1/4 cup melted butter
1/4 cup powdered erythritol

Zest of 2 oranges
2 tbsp fresh orange juice
1 tbsp poppy seeds

1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan.

In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In a large mixing bowl, whisk the eggs, almond milk, melted butter, erythritol, orange zest, orange juice, and vanilla extract.
Slowly add the dry ingredients to the wet ingredients, stirring until fully combined.

Fold in the poppy seeds.
Pour the batter into the prepared Bundt pan, smoothing the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The Orange Poppy Seed Bundt Cake is a springtime classic with a keto-friendly twist. Its fresh, citrusy flavor and crunchy poppy seeds offer a refreshing and light cake that’s still rich and indulgent. This low-carb cake is perfect for anyone looking to enjoy a flavorful dessert while sticking to their keto diet. Serve it at brunch, as a snack, or at your next celebration—it’s sure to impress!

Coconut Lemon Poppy Seed Bundt Cake

Combining the tropical flavor of coconut with the refreshing zing of lemon, this low-carb Coconut Lemon Poppy Seed Bundt Cake is a must-try. With the light texture of almond flour and the crunch of poppy seeds, this cake provides a satisfying, keto-friendly treat perfect for the spring season. It’s a versatile dessert that works well for any occasion.

Ingredients:

2 cups almond flour
1/4 cup coconut flour

1 tsp baking powder
1/4 tsp salt
4 large eggs

1/2 cup unsweetened coconut milk
1/4 cup melted coconut oil
1/4 cup powdered erythritol

Zest of 2 lemons
2 tbsp fresh lemon juice
1 tbsp poppy seeds

1/4 cup shredded unsweetened coconut (optional, for garnish)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.

In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In a large bowl, whisk together the eggs, coconut milk, melted coconut oil, erythritol, lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients into the wet mixture, stirring until well combined.

Stir in the poppy seeds and shredded coconut (optional).
Pour the batter into the prepared Bundt pan, smoothing the top.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Coconut Lemon Poppy Seed Bundt Cake is a refreshing and delicious low-carb dessert that captures the essence of spring. The tangy lemon pairs beautifully with the rich coconut, creating a harmonious flavor that’s perfectly complemented by the crunch of the poppy seeds. It’s a light, moist cake that will leave you satisfied without the guilt, making it the perfect choice for anyone on a keto diet.

Carrot Cake Bundt Cake (Keto-Friendly)

A classic carrot cake, but made keto-friendly! This Carrot Cake Bundt Cake is low in carbs but still packed with the delicious spices and flavors that make carrot cake a favorite. It’s moist, lightly spiced, and topped with a keto cream cheese frosting that perfectly balances the sweetness. It’s the ideal springtime dessert for any occasion.

Ingredients:

2 cups almond flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp baking powder
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1/4 cup powdered erythritol
1 tsp vanilla extract
1 cup finely grated carrots
1/4 cup chopped walnuts (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, cinnamon, nutmeg, ginger, and baking powder.
In a large bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and mix until combined.
Stir in the grated carrots and chopped walnuts (if using).
Pour the batter into the Bundt pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This keto Carrot Cake Bundt Cake is the perfect way to enjoy the traditional flavors of carrot cake while keeping it low-carb. It’s moist, flavorful, and features the perfect amount of spice. With the addition of a keto cream cheese frosting, it becomes an indulgent dessert that’s perfect for spring gatherings, holidays, or even a weeknight treat.

Mocha Almond Bundt Cake (Keto-Friendly)

If you’re a coffee lover, this Mocha Almond Bundt Cake will be your new go-to low-carb dessert. Combining the rich flavors of coffee and almond, this cake is moist, decadent, and has a deep mocha flavor that’s balanced by the nuttiness of almond flour. The cake is keto-friendly, so you can enjoy a delicious dessert without the carbs.

Ingredients:

2 cups almond flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted butter
1/4 cup powdered erythritol
1 tbsp instant coffee granules
1 tsp vanilla extract
1/4 cup chopped almonds for garnish

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
In a separate bowl, whisk the eggs, almond milk, melted butter, erythritol, instant coffee granules, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Garnish with chopped almonds before serving.

This Mocha Almond Bundt Cake offers a rich, coffee-infused dessert with a nutty almond finish, making it the perfect treat for coffee enthusiasts. It’s a decadent, low-carb dessert that will satisfy your sweet tooth without derailing your keto diet. This cake is perfect for an afternoon pick-me-up or as a sweet end to a meal. The almond garnish adds an extra layer of texture and flavor that’s truly irresistible.

Peach Coconut Bundt Cake (Keto-Friendly)

This Peach Coconut Bundt Cake combines the tropical flavors of coconut and fresh peaches, making it a perfect dessert for spring. Made with almond flour, it’s low-carb and keto-friendly without compromising on taste. The moist texture and sweetness of the peaches pair perfectly with the rich coconut, offering a delightful treat that’s ideal for any occasion.

Ingredients:

2 cups almond flour
1/4 cup shredded unsweetened coconut
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1/4 cup powdered erythritol
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
1 cup diced fresh peaches
1/4 cup unsweetened shredded coconut (for topping)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, shredded coconut, baking powder, and salt.
In a large bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, vanilla extract, and coconut extract (if using).
Gradually add the dry ingredients into the wet ingredients and mix until combined.
Gently fold in the diced peaches.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optionally, sprinkle with shredded coconut before serving.

The Peach Coconut Bundt Cake is a delightful and refreshing dessert that brings the essence of spring to life. The juicy peaches offer a natural sweetness, while the coconut provides a satisfying texture and flavor. It’s a low-carb treat that’s perfect for brunch, picnics, or as a special dessert. This cake will impress guests and satisfy any sweet cravings without compromising on your keto lifestyle.

Chocolate Hazelnut Bundt Cake (Keto-Friendly)

rich and indulgent Chocolate Hazelnut Bundt Cake brings together the smoothness of chocolate with the crunchy texture of hazelnuts. Made with almond flour, this low-carb cake is perfect for chocolate lovers who are following a keto diet. The combination of cocoa and hazelnuts creates a luxurious flavor profile that will satisfy any dessert craving.

Ingredients:

2 cups almond flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted butter
1/4 cup powdered erythritol
1 tsp vanilla extract
1/2 cup chopped hazelnuts
1/4 cup sugar-free chocolate chips (optional)

Instructions:

Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
In a large bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet ingredients and mix until combined.
Stir in the chopped hazelnuts and optional chocolate chips.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The Chocolate Hazelnut Bundt Cake is a luxurious and decadent treat that combines the best of chocolate and nuts. The rich, deep flavor of cocoa is balanced by the earthy crunch of hazelnuts, making each bite a satisfying experience. This cake is perfect for any chocolate lover on a keto diet and works wonderfully for special occasions or as a weeknight indulgence.

Raspberry Lime Bundt Cake (Keto-Friendly)

This Raspberry Lime Bundt Cake is a refreshing and zesty dessert that captures the vibrant flavors of spring. The tartness of lime complements the sweet, juicy raspberries, creating a bright and delicious treat. Made with almond flour, it’s low-carb and keto-friendly, making it the perfect springtime dessert that everyone can enjoy.

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1/4 cup powdered erythritol
Zest of 2 limes
2 tbsp fresh lime juice
1 cup fresh raspberries

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In a large bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, lime zest, and lime juice until smooth.
Gradually add the dry ingredients into the wet ingredients and mix until fully combined.
Gently fold in the raspberries, being careful not to crush them.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Raspberry Lime Bundt Cake is the perfect combination of tart and sweet, capturing the fresh flavors of spring. The zingy lime zest and juice pair beautifully with the juicy raspberries, creating a light and refreshing dessert that’s still rich in flavor. It’s a great option for any occasion and a delightful way to enjoy a low-carb dessert without sacrificing taste.

Maple Pecan Bundt Cake (Keto-Friendly)

The Maple Pecan Bundt Cake is a rich, decadent dessert that features the earthy sweetness of maple and the crunch of toasted pecans. This keto-friendly cake is made with almond flour and is perfect for fall or spring gatherings. The maple flavor pairs beautifully with the nutty pecans, creating a comforting, flavorful cake that will satisfy your sweet cravings without any added sugar.

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted butter
1/4 cup powdered erythritol
1 tsp vanilla extract
1/4 cup maple-flavored syrup (sugar-free)
1/2 cup toasted pecans, chopped

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In a large bowl, whisk the eggs, almond milk, melted butter, erythritol, vanilla extract, and maple syrup.
Gradually add the dry ingredients into the wet ingredients and stir until combined.
Fold in the chopped toasted pecans.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Maple Pecan Bundt Cake is a warm and comforting dessert with a perfect balance of sweet and nutty flavors. The maple syrup brings a cozy, autumn-like feel to the cake, while the toasted pecans add a wonderful crunch. It’s a keto-friendly treat that’s ideal for any gathering or as a special dessert for yourself.

Cinnamon Roll Bundt Cake (Keto-Friendly)

This Cinnamon Roll Bundt Cake brings all the flavors of a traditional cinnamon roll in a low-carb version. Made with almond flour and a sweet cinnamon swirl, this cake is the ultimate keto-friendly breakfast or dessert. It’s moist, flavorful, and topped with a sweet cream cheese glaze, making it a perfect way to enjoy the classic cinnamon roll flavor without the carbs.

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted butter
1/4 cup powdered erythritol
1 tbsp cinnamon
1 tsp vanilla extract
1/4 cup unsweetened cream cheese (for glaze)
2 tbsp powdered erythritol (for glaze)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, salt, and cinnamon.
In a large bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Pour half of the batter into the Bundt pan, then sprinkle a cinnamon swirl mixture (made of cinnamon and erythritol) over the batter. Add the remaining batter and swirl gently.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
For the glaze, mix the cream cheese with erythritol until smooth, then drizzle over the cooled cake.

This Cinnamon Roll Bundt Cake brings the classic flavors of a cinnamon roll into a keto-friendly, low-carb dessert. The moist cake is filled with a cinnamon swirl and topped with a sweet cream cheese glaze, creating a comforting and satisfying treat. Perfect for breakfast, brunch, or as a dessert, this cake is a must-try for anyone craving a keto version of their favorite cinnamon rolls.

Lemon Blueberry Bundt Cake (Keto-Friendly)

This Lemon Blueberry Bundt Cake is a vibrant, refreshing dessert that highlights the natural sweetness of blueberries and the tartness of lemon. Made with almond flour, this low-carb, keto-friendly cake is moist, light, and bursting with spring flavors. It’s perfect for a brunch or as a light, guilt-free dessert to enjoy during the warmer months.

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1/4 cup powdered erythritol
Zest of 2 lemons
2 tbsp fresh lemon juice
1 cup fresh blueberries (plus extra for garnish)
1 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In a large bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, lemon zest, lemon juice, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
Gently fold in the blueberries, being careful not to crush them.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Garnish with extra fresh blueberries before serving.

The Lemon Blueberry Bundt Cake is a delightful combination of tart lemon and sweet blueberries, making it a light and refreshing keto dessert. The almond flour provides a soft, moist texture, while the blueberries burst with flavor in every bite. This cake is a perfect choice for anyone seeking a fruity and healthy treat that won’t derail their keto diet. Serve it for brunch or as a spring dessert to impress your guests.

Chocolate Cherry Bundt Cake (Keto-Friendly)

This Chocolate Cherry Bundt Cake combines rich, decadent chocolate with the sweet, slightly tart flavor of cherries. It’s a keto-friendly dessert made with almond flour, perfect for those who love the classic pairing of chocolate and fruit. The cake is moist, flavorful, and topped with a sweet cherry glaze, making it an indulgent treat without the carbs.

Ingredients:

2 cups almond flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted butter
1/4 cup powdered erythritol
1 tsp vanilla extract
1/2 cup fresh cherries, chopped (or sugar-free cherry jam)
1 tbsp cherry juice (optional, for glaze)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
In a large bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet ingredients and mix until fully combined.
Gently fold in the chopped cherries (or sugar-free cherry jam).
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, mix cherry juice with erythritol and drizzle over the cooled cake.

The Chocolate Cherry Bundt Cake is a luxurious dessert that blends the richness of chocolate with the natural sweetness of cherries. The moist texture of the cake combined with the sweetness of the cherry glaze makes this keto dessert a true indulgence. It’s perfect for any chocolate lover and a wonderful way to enjoy fruit in a low-carb dessert form. Serve it as a special treat for a celebration or a quiet evening at home.

Key Lime Pie Bundt Cake (Keto-Friendly)

This Key Lime Pie Bundt Cake brings the refreshing, tangy flavors of a classic key lime pie into a moist, keto-friendly Bundt cake form. It’s made with almond flour and sweetened with erythritol, making it low in carbs but full of bright, citrus flavor. With a zesty lime kick and a creamy glaze, this cake is a refreshing treat perfect for spring and summer.

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1/4 cup powdered erythritol
Zest of 2 limes
2 tbsp fresh lime juice
1 tsp vanilla extract
1/4 cup coconut cream (for glaze)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In a large bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, lime zest, lime juice, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet ingredients and mix until fully combined.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, combine coconut cream and powdered erythritol, and drizzle over the cooled cake.

The Key Lime Pie Bundt Cake is a zesty and refreshing treat that captures the flavors of a classic key lime pie. The tangy lime and creamy coconut glaze bring a perfect balance of flavors, while the almond flour base ensures a light, moist texture. This keto-friendly cake is ideal for those who love citrus desserts but want to avoid the carbs. It’s a fantastic choice for summer picnics, brunches, or any occasion that calls for a bright, refreshing dessert.

Pumpkin Spice Bundt Cake (Keto-Friendly)

This Pumpkin Spice Bundt Cake brings the cozy, warming flavors of fall into a keto-friendly dessert. The almond flour base provides a soft and moist texture, while the pumpkin and spices give it the traditional pumpkin pie flavor. Topped with a cinnamon cream cheese glaze, this cake is a perfect seasonal treat that’s low in carbs and full of flavor.

Ingredients:

2 cups almond flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cloves
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup canned pumpkin (unsweetened)
1/2 cup unsweetened almond milk
1/4 cup melted butter
1/4 cup powdered erythritol
1 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt.
In a large bowl, whisk the eggs, pumpkin, almond milk, melted butter, erythritol, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet ingredients and mix until fully combined.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optionally, drizzle with a cinnamon cream cheese glaze.

The Pumpkin Spice Bundt Cake is a warm and comforting dessert that captures the essence of fall. The combination of pumpkin and warm spices creates a rich, flavorful cake that pairs wonderfully with a cinnamon cream cheese glaze. It’s a keto-friendly dessert that’s perfect for autumn gatherings, holidays, or anytime you want to enjoy the cozy flavors of fall without the carbs.

Peanut Butter Cup Bundt Cake (Keto-Friendly)

For peanut butter and chocolate lovers, this Peanut Butter Cup Bundt Cake is a dream come true. The rich peanut butter flavor and the sweetness of chocolate combine in this keto-friendly cake to create a decadent dessert that’s low in carbs but high in flavor. Perfect for any special occasion, it’s an indulgent treat that won’t break your keto diet.

Ingredients:

2 cups almond flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted butter
1/4 cup powdered erythritol
1/2 cup peanut butter (unsweetened)
1/4 cup sugar-free chocolate chips (optional, for topping)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
In a large bowl, whisk the eggs, almond milk, melted butter, erythritol, and peanut butter until smooth.
Gradually add the dry ingredients into the wet ingredients and mix until fully combined.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Top with sugar-free chocolate chips, if desired, before serving.

The Peanut Butter Cup Bundt Cake is a decadent treat that satisfies both your chocolate and peanut butter cravings while keeping it keto-friendly. The moist almond flour base and rich peanut butter flavor are complemented by a sprinkle of sugar-free chocolate chips, making it the perfect indulgent dessert. It’s ideal for peanut butter lovers and a wonderful option for any special celebration or as an after-dinner treat.

Strawberry Shortcake Bundt Cake (Keto-Friendly)

This Strawberry Shortcake Bundt Cake is a light, fluffy dessert perfect for spring and summer. The almond flour base provides a tender crumb, while the fresh strawberries bring a sweet, juicy element. Topped with whipped cream and more strawberries, it’s a keto-friendly twist on the classic strawberry shortcake.

Ingredients:

2 cups almond flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted butter
1/4 cup powdered erythritol
1 tsp vanilla extract
1 cup fresh strawberries, chopped
Whipped cream (unsweetened, for topping)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
In a medium bowl, whisk together almond flour, baking powder, and salt.
In a large bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet ingredients and mix until combined.
Gently fold in the chopped strawberries.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Top with whipped cream and fresh strawberries before serving.

The Strawberry Shortcake Bundt Cake is a fresh, fruity dessert that’s perfect for any occasion. The sweetness of fresh strawberries and the fluffy cake base makes for a wonderful low-carb dessert. Topped with whipped cream, this keto-friendly treat is a great way to enjoy a classic strawberry shortcake without the carbs. It’s light, flavorful, and a great option for spring gatherings or special

Note: More recipes are coming soon

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