Keto Bundt Cake

Indulging in a delicious Bundt cake while following a keto lifestyle is now possible with this Keto Bundt Cake recipe. Made with low-carb ingredients and natural sweeteners, this cake is a delightful treat that satisfies your sweet tooth without derailing your ketogenic goals. With its moist texture and rich flavor, this keto-friendly Bundt cake is perfect for special occasions or whenever you crave a guilt-free dessert. Get ready to enjoy a slice of cake while staying on track with your keto journey!

Here’s the full recipe for Keto Bundt Cake, including nutrition facts and servings:

Preparation time: 15 minutes Cooking time: 40 minutes Total time: 55 minutes Servings: 12

Ingredients:

For the cake:

• 2 ½ cups almond flour
• ½ cup coconut flour
• ½ cup unsalted butter, softened
• ¾ cup granulated erythritol or your preferred keto-friendly sweetener
• 4 large eggs
• ½ cup unsweetened almond milk (or any non-dairy milk)
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon salt

For the glaze (optional):

• ½ cup powdered erythritol or your preferred keto-friendly powdered sweetener
• 1-2 tablespoons unsweetened almond milk (or any non-dairy milk)
• ½ teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a Bundt cake pan with non-stick cooking spray or butter, ensuring that all crevices are coated.
2. In a large mixing bowl, cream together the softened butter and granulated erythritol until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
5. Gradually add the dry ingredient mixture to the butter mixture, alternating with the unsweetened almond milk. Mix well until the batter is smooth and well combined.
6. Pour the cake batter into the greased Bundt cake pan, spreading it evenly.
7. Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the pan onto a wire rack to release the cake. Allow the cake to cool completely.
9. (Optional) Prepare the glaze by whisking together the powdered erythritol, unsweetened almond milk, and vanilla extract in a small bowl. Adjust the consistency by adding more milk if necessary.
10. Drizzle the glaze over the cooled Bundt cake, allowing it to run down the sides.
11. Slice the Keto Bundt Cake into 12 servings and serve.

Nutrition Facts (per serving):

• Calories: 267
• Fat: 23g
• Saturated Fat: 7g
• Sodium: 174mg
• Carbohydrates: 9g
• Fiber: 4g
• Sugar: 1g
• Protein: 8g