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My oldest daughter’s birthday was yesterday. I can’t believe she is three already! We haven’t had the celebration yet, and I’ve been thinking about what dessert to serve at her party. This keto gluten-free pound cake recipe was a big hit the last time I made it, so it has a strong place in the running.
Even though sugar-free pound cake is not exactly a traditional birthday cake, I like experimenting with different types of dessert. My daughter is too young to know the difference, anyway. That being said, the yellow birthday cake I made for her last year went over really well. I might just make that again. It’s so hard to decide!
Making low carb dessert recipes for special occasions is always so much fun for me. Even though everyone knows I am low carb and gluten-free, I still get questions like, “are you sure this has no sugar or flour?” And, I love hearing them. It’s encouraging to show others that this lifestyle doesn’t have to be boring or restrictive.
This lemon poppy seed bundt cake prompts those questions every time I make it! It also happens to be perfect for upcoming spring holidays. If it doesn’t make an appearance at the birthday party, I know I’ll make it again soon.
Keto Pound Cake vs Bundt Cake
What is the difference between a keto pound cake and a bundt cake?
Technically, any cake made in a bundt pan is a bundt cake. But in most cases, the type of cake most often made in a bundt pan are pound cakes.
You can expect a gluten-free pound cake or bundt cake to have a moist, dense texture. Assuming that, the pan itself leads to two main differences:
- Moisture is especially important in a gluten-free bundt cake, because there is more surface area than a traditional loaf pan or cake pan. So, a moist batter ensures that it isn’t dry. The good news? Making pound cake in a bundt pan means you get more delicious crusty edges!
- Baking time varies depending on your pan. Shallower pans require less time in the oven, deeper ones mean longer baking time. I used a bundt pan, but will offer options below if you want to use some other type.
The particular low carb pound cake recipe I’m sharing is made in this 12-cup bundt pan. They call it a fluted tube pan. A bundt pan is a certain type of tube pan. There are others that have flat, vertical sides, and typically larger capacity.
If you don’t have a bundt pan, you can use two small rectangular loaf pans, two round cake pans, or a single 9×13 pan. The smaller pans will require reducing baking time, and the large 9×13 pan will require more time.
The Best Gluten-Free Pound Cake with Almond Flour
Lemon poppy seed bundt cake is one of my favorite kinds of gluten-free pound cake! Doesn’t it just remind you of your favorite coffeehouse? The flavor is unbeatable.
After some deliberation, I decided to make this keto pound cake with almond flour. It was a similar dilemma to the one I had when making low carb carrot cake recently.
Ultimately, almond flour produces the ideal texture for a gluten-free pound cake. Make sure to use blanched finely ground almond flour for best results.
That being said, I’m pretty sure that coconut flour would make a decent pound cake, too. After all, that type of cake is supposed to be dense. Coconut flour is known to be dense in baked goods.
So, let me know if you want to see a low carb pound cake recipe with coconut flour in the future!
Icing for Easy Lemon Poppy Seed Bundt Cake
This lemon poppy seed bundt cake pairs perfectly with a lemon glaze. And, the bundt shape provides lots of surface area for it. That’s one of the advantages of a bundt pan instead of other shapes.
The lemon glaze is very easy to make. All you need is powdered sweetener, lemon juice, and vanilla extract. Whisk them together, and viola! The perfect glaze for your keto pound cake.
You can adjust the consistency of the glaze as needed by just adding more lemon juice if it’s too thick, or more sweetener if it’s too thin. It’s pretty versatile.
Keep in mind that you want it to be fairly liquid to drizzle easily. It does set and harden after some time.
How To Store Low Carb Pound Cake
This low carb pound cake with almond flour is perfect for special occasions. It’s large enough to feed a crowd, and looks impressive without a lot of work. But, what do you do if you have leftovers?
Don’t worry, gluten-free bundt cake stores very well. You can keep it in the refrigerator for up to a week.
If that’s not long enough, freeze it for even longer. Then, you can thaw it in the fridge. Reheating works okay, but the glaze will soak into the cake a little.
When I first tested this keto pound cake recipe, I didn’t have a specific occasion for it. So, I sliced it and stuck it in the freezer. Now, I take out a couple slices at a time, put them in the fridge, and have a yummy breakfast to enjoy with my bulletproof coffee in the morning.
More Low Carb Cake Recipes
- Vanilla Keto Birthday Cake
- Kentucky Butter Cake
- Texas Sheet Cake
- Low Carb Sugar-Free Carrot Cake
- Classic Keto Cheesecake – the most popular dessert on the blog!
Tools To Make Keto Bundt Cake:
Click the links below to see the items used to make this recipe.
- Hand mixer – For creaming the butter and sweetener
- Bundt pan – Of course you need a bundt pan to make low carb bundt cake, right?!
- Cooling rack – Increases air flow for cooling. This one is oven-safef, so you can also use it for making bacon wrapped asparagus!
More Low Carb Recipes To Love
Lemon Poppy Seed Low Carb Keto Pound Cake Recipe with Almond Flour
This easy lemon poppy seed bundt cake with almond flour has no sugar or grains. It's the best low carb keto pound cake recipe I've ever had - and prep takes just 15 minutes!
Click on the underlined text below to buy ingredients!
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Lemon Poppy Seed Bundt Cake
- 3/4 cup Butter (softened)
- 1 cup Erythritol
- 4 large Egg (at room temperature)
- 3/4 cup Sour cream
- 2 tbsp Lemon extract (click the link to see the extract I use, which is mild and doesn't taste like alcohol; if yours is potent, you'll need less, maybe 1-2 tsp)
- 2 tsp Vanilla extract (optional)
- 3 cup Blanched almond flour
- 2 tsp Gluten-free baking powder
- 3 tbsp Poppy seeds
- 1/2 tsp Sea salt
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 350 degrees F (177 degrees C). Grease a bundt pan and set aside.
- In a large, use a hand mixer to beat together the butter and sweetener until fluffy.
- Beat in the eggs, sour cream, lemon extract and vanilla extract.
- In another bowl, stir together the almond flour, baking powder, poppy seeds, and sea salt. Beat the dry ingredients into the wet, about a cup at a time.
Transfer the batter to the pan and smooth the top. Bake for about 40 minutes, or until the top is dark golden brown. Cover loosely with foil and continue baking for 20-35 minutes, or until an inserted toothpick comes out clean. Let cool for at least 15 minutes in the pan, then turn out onto a cooling rack and cool completely.
- To make the glaze, whisk together the powdered sweetener, lemon juice and vanilla extract. Drizzle over the cake.
Serving size: 1 slice, or 1/16 of entire recipe
Video Showing How To Make Low Carb Pound Cake:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Low Carb Pound Cake!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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