Irresistible Sugar Free Lemon Blueberry Bundt Cake in 45 Minutes

You know that feeling when you’re craving something sweet but don’t want the sugar crash afterward? That’s exactly why I fell in love with this sugar free lemon blueberry bundt cake. I still remember the first time I made it – my skeptical husband took one bite and said, “Wait, this is actually low carb?!” The bright lemon zest and juicy blueberries make it anything but boring, and the almond flour gives it this wonderful, moist texture that’ll fool anyone into thinking it’s packed with sugar. Perfect for summer picnics or when you need a guilt-free treat that doesn’t taste like “diet food.”

Why You’ll Love This Sugar Free Lemon Blueberry Bundt Cake

Oh, where do I even start? This cake is my go-to when I want something indulgent without the guilt. Here’s why you’ll adore it too:

• No sugar crash: Sweetened naturally with erythritol, so you can enjoy that afternoon slice without the dreaded energy dip.
• Moist & tender: Almond and coconut flour create the perfect crumb—no one will guess it’s low carb!
• Bursting with flavor: Zesty lemon and juicy blueberries make every bite refreshing and bright.
• Easy-peasy: One bowl, simple ingredients, and a Bundt pan does all the fancy work for you.

Trust me, this cake disappears fast in my house—even with my picky eaters!

Ingredients for Sugar Free Lemon Blueberry Bundt Cake

Gathering the right ingredients makes all the difference with this cake – I’ve learned that the hard way through trial and error! Here’s exactly what you’ll need:

Dry Ingredients

• 2 cups almond flour (blanched, super-fine grind works best)
• 1/2 cup coconut flour (pack it lightly in the measuring cup)
• 1/2 cup erythritol (I use the granulated kind, packed like brown sugar)
• 1 tsp baking powder (make sure it’s fresh!)
• 1/2 tsp baking soda
• 1/4 tsp salt (just a pinch to balance flavors)

Wet Ingredients

• 4 large eggs (room temperature – they incorporate better)
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil (measure after melting)
• 1 tsp vanilla extract (the real stuff, not imitation)
• Zest of 1 lemon (about 1 tbsp – use organic if possible)
• 2 tbsp fresh lemon juice (from about 1/2 a large lemon)

Mix-ins

• 1 cup fresh blueberries (smaller wild blueberries work great too)

Ingredient Substitutions & Notes

Okay, let’s talk swaps! You can use sunflower seed flour instead of almond flour if you need nut-free (but expect a slightly greener color). For sweetener, monk fruit blend works similarly to erythritol. Now, the coconut flour is non-negotiable – it absorbs moisture differently than other flours. Trust me, I once tried all almond flour and ended up with a dense brick! The coconut oil keeps it moist – butter can make it drier. And please, please use fresh lemon zest – that bottled stuff just doesn’t give the same bright flavor pop.

How to Make Sugar Free Lemon Blueberry Bundt Cake

Alright, let’s get baking! I’ve made this cake so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try. Just promise me you’ll resist peeking in the oven too much – I learned that lesson the hard way with a sunken cake!

Getting Started

First things first: preheat that oven to 350°F (175°C). While it’s heating up, grab your favorite bundt pan and grease it really well – I mean REALLY well. These low-carb cakes can be sticky little devils. I like using coconut oil spray and making sure every nook and cranny is coated.

Mixing Magic

In a big bowl, whisk together all your dry ingredients – that’s the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. In another bowl, beat the eggs lightly, then whisk in the almond milk, melted coconut oil, vanilla, lemon zest, and lemon juice until everything’s friendly. Now, pour the wet ingredients into the dry and stir just until combined. Overmixing is the enemy here – a few lumps are totally fine!

The Blueberry Moment

Here’s my favorite part! Gently fold in those gorgeous blueberries. Pro tip: toss them with a teaspoon of almond flour first – this helps prevent all the berries from sinking to the bottom. The batter will be thick but should still pour slowly – if it seems too stiff, add a splash more almond milk.

Baking to Perfection

Pour the batter into your prepared pan and smooth the top. Slide it into the oven and resist opening the door for at least 30 minutes. You’ll know it’s done when the top is golden and a toothpick inserted near the center comes out clean, about 40-45 minutes total. If it’s browning too fast, just tent some foil over the top.

The Waiting Game

This is tough, but let the cake cool in the pan for 15 minutes before flipping it onto a wire rack. I know, I know – you want to dig in! But trust me, letting it cool completely (about an hour) means it won’t fall apart when you slice it.

Tips for Perfect Sugar Free Lemon Blueberry Bundt Cake

After making this dozens of times, here are my golden rules: 1) Always zest your lemon before juicing it – way easier! 2) If using frozen blueberries, thaw and pat them bone dry first. 3) For easy removal, run a thin knife around the edges after 10 minutes of cooling. 4) Want extra zing? Brush the warm cake with a mix of lemon juice and powdered erythritol. And most importantly – enjoy every guilt-free bite!

Serving Suggestions for Sugar Free Lemon Blueberry Bundt Cake

Oh, the fun part! This cake shines all on its own, but I love dressing it up sometimes. A dollop of sugar-free whipped cream turns it into instant dessert magic. For special mornings (yes, cake for breakfast!), I’ll dust it with powdered erythritol and extra lemon zest – looks so pretty! Fresh blueberries scattered on top make everyone feel fancy. My kids go wild when I drizzle a simple glaze made with lemon juice and almond milk. Honestly though? A warm slice with my afternoon tea is perfection just as is.

Storing and Reheating Sugar Free Lemon Blueberry Bundt Cake

Here’s the good news – this cake actually gets more flavorful the next day! Just wrap it tightly or pop it in an airtight container at room temperature for up to 3 days. Want to keep it longer? Slice it up, wrap each piece in parchment paper, then freeze in a zip-top bag for up to a month. When the craving hits, thaw overnight in the fridge or gently warm slices in a 300°F oven for 5 minutes (microwaving makes it rubbery – learned that the hard way!). The lemon flavor brightens up beautifully after freezing.

Nutritional Information for Sugar Free Lemon Blueberry Bundt Cake

Just so you know, these numbers are ballpark figures—your exact counts might vary based on ingredient brands or swaps. I calculated using erythritol, which has minimal impact on blood sugar. Each generous slice comes in around 180 calories with just 8g net carbs, making it totally guilt-free indulgence territory!

Frequently Asked Questions

I get so many questions about this sugar free lemon blueberry bundt cake – here are the ones that pop up most often!

Can I use frozen blueberries instead of fresh?
Absolutely! Just thaw them completely first and pat them dry with paper towels until they’re no longer wet. The extra moisture from frozen berries can make your batter too loose if you don’t. And hey, frozen wild blueberries work amazingly well!

Is the coconut flour really necessary?
Oh honey, yes! I learned this the hard way when I tried skipping it once. The cake turned out so dense you could’ve used it as a doorstop. Coconut flour absorbs liquid differently than almond flour – it’s the secret to that perfect, tender crumb we love.

My cake stuck to the pan – help!
Been there! Next time, grease every nook with coconut oil spray or butter, then dust lightly with almond flour. Let it cool for just 10-15 minutes before flipping – any longer and it can get sticky. If it still sticks, run a thin knife around the edges gently.

Can I make this dairy-free?
You bet! Just swap the butter in the glaze for coconut oil if you’re using one. The cake itself is naturally dairy-free with the almond milk and coconut oil – one of the reasons I adore this recipe!

Why did my cake sink in the middle?
Oh no! This usually happens if you open the oven door too early or if your baking powder’s past its prime. Also, make sure not to overmix the batter – those little air bubbles need to stay intact to keep the cake lofty. But hey, even sunken cake tastes delicious with a dollop of whipped cream!

Share Your Sugar Free Lemon Blueberry Bundt Cake

Nothing makes me happier than seeing your versions of this cake! Snap a pic and tag me on Instagram when you bake it – I love seeing your creative twists (and those perfect bundt rings!). Did you add extra lemon? Try a different berry? Tell me all about it in the comments below!

Check out my Pinterest for more sugar-free recipes!

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