Paleo Lemon Basil Olive Oil Mini Bundt Cakes

These paleo lemon basil mini bundt cakes are grain free, naturally sweetened, and the perfect dessert for entertaining

Grain free and naturally sweetened, these Paleo Lemon Basil Olive Oil Mini Bundt Cakes are the perfect dessert for entertaining.




  1. Preheat oven to 350 degrees
  2. Mix the dry ingredients together, then add the olive oil and honey. Beat to combine into a wet dough
  3. In a separate bowl, beat the whole eggs and egg white on low for 30 seconds, then increase the speed to medium-high for an additional 2 1/2 minutes
  4. Add the lemon juice, lemon zest, and chopped basil to the dough. Mix by hand
  5. Pour in the whipped eggs and beat for a few seconds until well combined
  6. Grease a mini bundt pan and pour the batter into each mold, about 2/3 to the top
  7. Bake for 20-23 minutes, until the cake is cooked throughout
  8. Let the mini bundt cakes cool for 3-4 minutes, then flip the pan upside down on a cooling rack to release the cakes and let cool an additional 10 minutes
  9. When ready to serve, top with more fresh lemon zest and chopped basil if desired