Delicate, moist lemon poppy mini bundt cakes with a sweet lemon glaze drizzled over the top make one delicious, quick and easy low carb dessert!
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These Lemon Poppy Mini Bundt Cakes are so delicious! They are super cute and really easy to make. Topped with a sweet lemon glaze, you might find yourself wanting more than just one!
Lemons have so many health benefits! They help maintain your immune system and protects you from the clutches of most types of infections. It also plays the role of a blood purifier.
Lemons are a good source of vitamin C and of flavonoids, or antioxidants, which are thought to boost health and wellbeing in several ways. Read more on the Health Benefits of Lemons in my article!
The texture in these Low Carb lemon cakes is just perfect, thanks to the oat fiber in the batter. When you add oat fiber with almond flour or another gluten free flour it renders such a wonderful bread-like texture!
Give these a try and you’ll find yourself making them again and again!
What’s in Mini Gluten Free Lemon Cakes
- Super fine almond flour
- Oat fiber
- Eggs
- Sour cream
- Grass-fed butter
- Swerve Confectioners
- Baking powder
- Lemons
- Pure vanilla extract
- Poppy seeds
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Mini Gluten Free Lemon Cakes with Lemon Glaze
To Make the Lemon Poppy Seed Bundt Cakes
Preheat oven to 350F.
Add the almond flour, oat fiber, poppy seeds, baking powder and salt to a bowl and whisk to combine.
In a separate bowl, whip up the egg whites to soft peaks and set aside.
Add the butter, egg yolks, Swerve, sour cream, lemon juice, lemon zest and vanilla extract to another bowl and mix using a hand mixer.
Mix in the egg whites.
Mix in the dry ingredients and mix just until combined.
Using an ice cream scoop, add the batter to a mini fluted/bundt pan that has been sprayed with nonstick spray.
Bake for 15 minutes or until toothpick, when inserted, comes out clean. Allow to cool slightly, then invert the mini cakes onto a wire rack and allow to cool before glazing.
To Make the Sugar Free Glaze
Add the glaze ingredients to a bowl and mix. Add in more lemon juice if needed to thin out and get your desired consistency.
Drip the glaze over each mini bundt cake and allow the glaze to set at room temp before serving.
While you can certainly omit the glaze, it adds such a nice sweetness and punch of lemon flavor, so it’s highly recommended!
If you decide to omit it, you might want to add a little more swerve to the cake batter to compensate.
This mini bundt cake tin is adorable and you can make most any Keto cake recipe in it.
If you prefer, you can make these into gluten free cupcakes by using a silicone muffin tin. The cooking time may vary slightly so start watching them after about 15 minutes.
Can I Freeze Mini Keto Lemon Cake
You sure can. Allow them to completely cool then wrap them individually in plastic wrap and store up to a couple of months in the freezer.
To thaw, just set out on the kitchen counter, ever how many you want to serve, for about 30 minutes and they’ll be ready to eat!
Are Lemons Keto?
Lemons are very beneficial on Keto, low carb or any diet for that matter. There’re are only 4 net carbs for an entire lemon.
You can add a fresh squeeze of lemon to your water or unsweetened tea to give it a little flavor. They’re so refreshing and they add a light and refreshing punch of flavor when added fish and chicken dishes as well.
Tips for Almond Flour Cake Recipes
These low carb lemon cakes use a combination of almond flour and oat fiber. One of the great things about baking Keto cakes with almond flour is it makes a wonderful low carb gluten free flour alternative which cuts the carb count way down.
However, it should be noted that almond flour doesn’t behave the way traditional white flour does.
Baked goods made with almond flour are delicate when they are still warm. It is important to let them cool for about 15 minute in the pan you bake them in to ensure they do not fall apart.
What is Oat Fiber? Is Oat Fiber Keto?
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I’m baking! It is hands down, the best ingredient I’ve baked with! The Oat Fiber that I use is made by Lifesource Foods, because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag, which lasts a while, because you don’t need to use much in your recipes.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber doesn’t dissolve in water and is not broken down in the digestive tract, so it has zero net carbs and is Keto friendly.
More Keto and Low Carb Recipes Using Oat Fiber
- Blueberry Muffins
- Coffee Crumb Cake
- Coconut Lime Cupcakes
- Cheddar Jalapeño “Cornbread”
- Fluffy Pancakes
- Rosemary & Kalamata Olive Focaccia
- Lemon Cupcakes
- Chocolate Chip Cookies
More Keto Lemon Recipes
- Strawberry Lemonade Cake
- Blueberry Lemon Scones
- Lemon Cheesecake Mousse
- Mini Lemon Curd Tarts
- Lemon Bars
- Lemon Meringue Cupcakes
- Lemon Chicken Tenders over Zoodles
- Lemon Mascarpone Tart
- 5 Minute Microwave Lemon Curd
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Shop my favorite products on Amazon and check out my Keto Pantry List!
Keto Lemon Poppy Mini Bundt Cakes – Gluten Free
Recipe Video
INGREDIENTS
For the Cakes
- 1 1/2 cups super fine almond flour
- 1/4 cup Oat Fiber see notes
- 3 eggs separated
- 2/3 cup sour cream
- 2 tablespoons grass-fed butter room temperature
- 1/2 cup swerve confectioners
- 2 teaspoons baking powder
- Zest and juice from 2 lemons
- 1 teaspoon pure vanilla extract
- 1 tablespoon poppy seeds
- Pinch of salt
For the Glaze
- 1/3 cup swerve confectioners (or powdered erythritol) or as needed
- 2 tablespoons fresh lemon juice or as needed
- 1/2 teaspoon pure vanilla extract
PREPARATION
To Make the Cake
- Preheat oven to 350F. Add the almond flour, oat fiber, poppy seeds, baking powder and salt to a bowl and whisk to combine. In a separate bowl, whip up the egg whites to soft peaks and set aside.
- Add the butter, egg yolks, swerve, sour cream, lemon juice, lemon zest and vanilla extract to another bowl and mix using a hand mixer. Mix in the egg whites.
- Mix in the dry ingredients and mix just until combined. Using an ice cream scoop, add the batter to a mini fluted/bundt pan that has been sprayed with nonstick spray.
- Bake for 15 minutes or until a toothpick, when inserted, comes out clean. Allow to cool slightly, then invert the mini cakes onto a wire rack and allow to cool before glazing.
To Make the Glaze
- Add the glaze ingredients to a bowl and mix. Add in more lemon juice if needed to thin out and get your desired consistency. Drip the glaze over each mini bundt cake and allow the glaze to set at room temp before serving.
NOTES
My hubby is on strict Keto diet and a big time lemon lover so he really enjoyed these. Can they be frozen?
Great to hear that he enjoyed them and yes, you can certainly freeze them!
Instead of oat flour I used 1tbsp+1 tsp coconut flour and 1 tsp xantham gum. Less carbs instead of the oat flour
Actually, this recipe uses oat fiber, which has zero net carbs and is pure insoluble fiber (so even less than coconut flour). Oat flour is just ground oats and has a lot more carbs than oat fiber, so I’d never recommend using it on a Keto diet.
Would you be able to make cupcakes out of these and use the cupcake papers or would there be a problem with this
Hi Sonia,
Yes, that should be just fine. I typically don’t use the paper liners though, they tend to stick. I would grease the cupcake/muffin pan instead. I hope that helps!
Can u make it in one big bundt pan?
Hi Coralie,
I would not. I actually tried that as I was still writing the recipe and it didn’t completely hold together like the mini bundts do. But you can use a muffin/cupcake pan instead, if that’s what you have on hand.
What is the measurement for the lemon juice? Lemons can yield different amounts of juice and too much will change the consistency of the batter
I used medium sized lemons, so not too small and not too large.
Can I omit oat fibre if I dont have it? Can I use stevia instead of swerve Canada doesnt have it. Can i bake in mini loaf tins? How many grams is one serving if I made it into a full bunt cake?
Hi Becky, The oat fiber is an important part of the recipe, so I would try to included it if you are able. Otherwise, you can maybe try using a combination of psyllium husk and coconut flour, but you might need to add more liquid. I cannot say for sure how it would turn out, because I’ve never tried it before. Instead of stevia, I would use erythritol and grind it in a coffee grinder to a powder. Yes you can use mini loaf pans, just be sure to bake them a little longer. On the grams, it all depends… Read more »
Just checking if the egg yolks are added in at any stage please? A bit confused because it says 3 eggs not 3 egg whites but I can’t see any mention of yolks in the instructions.
Yes, you would add them in with the butter, swerve, sour cream, lemon juice, lemon zest and vanilla. I corrected the steps, sorry it was initially left out!