Low Carb Bundt Cake with Lemon Glaze
Ingredients
Dry Ingredients
-
2
cups
almond flour
-
¾
cup
coconut flour
-
⅔
cup
low carb sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
xanthan gum
-
½
teaspoon
salt
Wet Ingredients
-
1
stick
butter (melted)
-
1
package
cream cheese
-
6
large
eggs (cold)
-
¾
cup
buttermilk
-
2
tablespoons
lemon juice and zest
-
1
tablespoon
vanilla extract
-
1
teaspoon
lemon extract
-
1
teaspoon
stevia glycerite
Lemon Glaze
-
3
tablespoons
fresh lemon juice
-
½
cup
low carb powdered sugar
Optional
Instructions
- Preheat the oven to 350°F and grease a bundt pan.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, beat the cream cheese until smooth, then add eggs one at a time, mixing well after each addition.
- Add the buttermilk, extracts, and melted butter to the cream cheese mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Spoon the thick batter into the prepared bundt pan and smooth the top.
- Bake for about 45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a cooling rack.
- For the glaze, mix lemon juice and powdered sweetener until smooth, then drizzle over the cooled cake.
- Sprinkle with sliced almonds if desired.
Nutrition Facts (estimated)
Servings
16
Calories
240
Total fat
21g
Total carbohydrates
7g
Total protein
7g
Sodium
307mg
Cholesterol
111mg
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