This post may contain affiliate links, see my Affiliates Disclosure.
Moist lemon poppy mini bundt cakes with a sweet lemon glaze drizzled over the top!
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 that I use in the batter. It gives any thing I bake, such a wonderful bread-like texture! Give these a try and you’ll find yourself making them again and again!
How to Make Keto Lemon Mini Bundt Cakes
Ingredients
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 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.
Note: 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.
Note: 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 am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag 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 does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Blueberry Pancakes
Lemon Cupcakes with Creamy Lemon Frosting
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Lemon Poppy Mini Bundt Cakes - Keto, Low Carb & Gluten Free
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.
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!