Gluten-Free Lemon Mini Bundt Cakes Recipe

Who doesn’t love a mini lemon bundt cake? Especially when it contains less than half the calories, no sugar, no cholesterol, 6x the fiber, and only 4g net carbs per cake. These secretly healthy, soft and moist lemon cakes are perfectly balanced with sweetness and bright citrus flavor. These cakes are brushed with lemon syrup while they are still warm to lock in the moisture. Then, a quick dip in lemon infused icing adds the touch of elegance we all expect from a bundt cake. Add a little lemon zest on top for decoration and you’ll have a decadent dessert fit for any fancy occasion. The best part is, you can eat them guilt free for breakfast, lunch, dinner and dessert!

I love using fresh, organic lemons in my recipes because they are so high in vitamin C and fiber. Just 1 lemon provides about 50% of the recommended daily intake of vitamin C. Their high vitamin C and fiber content supports heart health, weight control, and digestive health. When mixed with the vast health benefits of the ‘Sweet Swaps’, you’ll easily turn your favorite lemony dessert into a SUPERFOOD. Just make sure you use the zest from organic lemons for best flavor and to avoid unwanted chemicals and food wax.

I’ve made these cakes with Whole-Grain and Grain-Free Flour Swap numerous times. They are equally delish and both allow you to make a lemon bundt cake gluten free and healthy! The Whole-Grain Swap cakes have a few extra slowly digesting healthy carbs, but I love the hearty, earthy flavor they have. The Grain-Free Flour will provide a keto/paleo version. The Grain-Free cakes bake amazingly well, with a slightly denser, moist texture and mild sweet, nutty flavor. I tested this recipe using both flours in equal parts (¾ cup Whole-Grain plus ¾ cup Grain-Free Flour to equal the full 1 ½ cups of Flour Swap the recipe calls for), which is my taste/texture preference. Plus, mixing the flours is a great way to create a lower carb version of a gluten free lemon bundt cake and still allows for a small dose of healthy grains.

For most of my patients, I’m a big advocate for balanced macronutrient meals breakfast, lunch and dinner. Here is an easy way to know what type of Flour Swap to choose to create a balanced macro meal. We’ll use dinner as an example. If your dinner consists of just protein and veggies, I recommend eating Whole-Grain Swap cakes for dessert to serve as your healthy carb for that meal. Conversely, if you already had a healthy carb with dinner (quinoa, sweet potato, beans, etc), I would recommend the Grain-Free Swap cakes for dessert so you don’t overeat carbs at that meal. Easy, right! Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.

3. Allow the batter to rest for a few minutes then stir for 1 more minute.

5. Bake for about 20 minutes (about 25 minutes for Grain-Free) until golden around the edges and toothpick comes out mostly clean. Remove from the oven and allow to cool for about 15 minutes.

7. Remove the cakes from the pan while they are still slightly warm and brush them with the lemon syrup and allow them to completely cool on a rack before icing.

8. Mix the icing ingredients together adding lemon juice very slowly until a thick but smooth consistency is reached.

9. Dip each cooled lemon cake into the icing allowing it to drip down the sides. Option to sprinkle the tops with lemon zest.

10. Leave your iced cakes out for a couple hours while the icing hardens before storing in a sealed container in the refrigerator.