Lemon Pudding Cake

A low-carb lemon bundt cake made with almond & coconut flour that is topped with a sugar-free lemon glaze that is sure to satisfy your sweet tooth without the sugar rush!

What you need:

For the cake:

Classic Yellow Cake Mix
1 pack of sugar free lemon flavored jello pudding (dry)
3 eggs
1/2 cup unsalted butter, melted
1/2 cup milk or heavy cream
1/2 tsp vanilla extract

For the lemon glaze:

1/2 cup powdered sweetener
2-3 tbsp lemon juice
2 tbsp water
1/2 tsp vanilla extract

Extra – garnish with grated or twisted lemon peel on top of glaze.

Directions:

Preheat the oven to 325°F.
Prepare Cake Mix as directed on the package.
Add 1 pack sugar free lemon pudding, dry mix.
Bake for 45 min or until an inserted toothpick comes out clean.
Remove from the oven and let cool before removing from the pan.
Pour the glaze over the cooled cake.
Enjoy!