Ingredients
Cake:
- 3 cups almond flour
- ⅓ cup coconut flour
- ¼ cup unflavored whey protein powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon (optional-depending on preference)
- 14 tablespoons butter (softened)
- 1 teaspoon vanilla extract
- 8 large egg (6 wholes eggs and 2 eggs yolks)
- 1 cup liquid sucralose (Rec: Torani Sugar-free Syrup)
- ½ cup unsweetened almond milk (coconut milk or water works too in a pinch)
- 1 cup pecan (chopped (optional-depending on preference)
Glaze (Optional):
- 4 tablespoons butter
- ½ cup liquid sucralose (Rec: Torani SF Syrup)
- 1 teaspoon cinnamon (optional-depending on preference)
- ½ cup heavy cream
- ¼ teaspoon xanthan gum
Nutrition Info Per Serving
Serving Size
1 slice
Carbohydrates
6
g
Protein
9
g
Fat
23
g
Calories
263
When you need to add something new to your menu, choose this delicious recipe for low carb bundt cake. With just a few ingredients, you can switch up your normal routine with this mouthwatering bundt cake. Additionally, it is a good choice for a keto lifestyle.
Instructions
Cake:
- Preheat the oven to 325F. Grease a large bundt pan very well with butter (important – this affects the flavor of the cake).
- In a mixing bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, salt, and optional cinnamon, and then set aside.
- In a large mixing bowl, beat the softened butter with vanilla extract until light and fluffy.
- Beat the eggs into the butter mixture, two at a time, finishing with the 2 egg yolks.
- Beat the flour mixture into the butter mixture in 4 equal portions.
- Beat the sucralose syrup, in ¼ cup portions.
- Beat in the almond milk. Then, stir in the chopped pecans if using (optional).
- Scoop the batter into the butter-greased bundt pan, using a spatula or spoon to smooth the top.
- Bake for 55 minutes, until the cake is golden brown and the top is firm but bouncy to the touch. The edges of the cake should also be slightly pulled away from the pan. A toothpick inserted in the center should come out clean.
- Let cool for 1-2 hours.
- When ready to serve, place a cutting board on top of the cake pan, then quickly flip over while tightly holding the pan to the board. Tap the cake pan hard with the butt of a metal utensil to release the cake, and slowly and carefully lift the pan straight up and away.
Glaze (Optional):
- In a small saucepan over low heat, melt the butter.
- Once butter is melted and starts to brown, add the heavy cream and vanilla extract, whisking frequently until well incorporated.
- Then add the liquid sucralose syrup, stirring well.
- Increase the heat to high to simmer the mixture, being careful not to let it boil over. Let simmer for 10 minutes, stirring constantly to stop the liquid from burning or sticking to the pan.
- Remove the pan from the heat, and then sprinkle with ¼ tsp xanthan gum, while whisking vigorously to combine. Let sit for 20 minutes to thicken. The mixture will take some time - try to be patient!
- Once thickened, drizzle over cooled bundt cake and serve!