Lemon Almond Flour Sunshine Mini Bundt Cakes (Gluten-Free, Keto-Friendly, Low Net Carbs, No Added Sugar)!

🍋☀️ What if you could bite into a little piece of sunshine?

Meet my Lemon Strawberry Sunshine Mini Bundt Cakes—soft, zesty, and bursting with fresh lemon flavor! 💛 Made with my lemon almond flour and strawberry frosting

created with a more health-conscious approach, they’re gluten-free, keto-friendly, no added sugar, and low in net carbs.

Because choosing healthier ingredients doesn’t mean giving up the joy of dessert! 🍋✨

Would you make these your next little taste of sunshine? ☀️

Ingredients

2 ½ Cups of Lemon Almond Flour

¾ Cup Monk Fruit

2 Tbs Tapioca Flour

2 tsp Baking Powder

¼ tsp Salt

¾ cup of Greek Yogurt

3 Eggs

1 Large Lemon for Zesting

Topping

Lemon Frosting

Directions

1. Preheat the oven to 350 degrees

2. Combine lemon almond flour, tapioca flour, baking powder and salt.

3. Cream together the yogurt and Monk Fruit in a bowl until creamy. Continue to mix together, gradually adding the eggs and lemon zest until smooth.

4. Combine your wet into your dry ingredients and mix well.

5. Pour the mixture into a greased bundt tin.

6. Bake in the oven for about 30-40 minutes or until golden and when a toothpick inserted comes out clean.

Top it off with a drizzle of your lemon frosting if you like.

Enjoy!