slice of lemon poppyseed cake on blue plate

Keto Lemon Poppyseed Bundt Cake {grain-free, dairy-free, THM:S}

Lemon poppyseed anything is my favorite... even over chocolate. Yet, if you're on a healing diet or trying to lose weight, the usual lemon poppyseed desserts are off-limits. Not this one! Dairy-free, grain-free, and sugar-free, this Keto Lemon Poppyseed Bundt Cake is perfect for low-carb lifestyles or Trim Healthy Mamas looking for S desserts!

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12 servings
Author Wardee Harmon


Dry Ingredients:

Wet Ingredients:

Quick Lemon Glaze


For The Cake:

  1. Preheat the oven to 320° F.
  2. Grease a bundt cake pan.
  3. Whisk together all the dry ingredients in a large bowl and set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sweetener.
  5. Add the remaining wet ingredients and mix until combined.
  6. Add 1/3 of the dry ingredients and incorporate.
  7. Continue adding in 1/3 of the dry ingredients at a time, allowing each third to fully incorporate before adding more.
  8. This is a thick cake batter. After pouring it into the cake pan, smooth it out with a spatula.
  9. Bake 35 minutes or until a toothpick inserted comes out clean.
  10. Remove from the oven and cool for 10 minutes. Then turn out onto a cooling rack.
  11. Cool completely before glazing with Quick Lemon Glaze.
  12. Garnish with additional lemon zest and/or poppy seeds if desired.

Quick Lemon Glaze:

  1. Whisk the lemon juice and powdered sweetener blend until smooth.
  2. Drizzle all of the glaze generously over the cake.
  3. Enjoy!