Keto Chocolate Bundt Cake
Ingredients
The cake
-
1¾
cup
Besti Monk Fruit Allulose Blend
-
1
cup
Dutch processed cocoa powder
-
3
cups
Wholesome Yum Blanched Almond Flour
-
1
tbsp
Baking powder
-
¾
cup
Unsalted butter (softened)
-
6
large
Eggs (at room temperature)
-
¾
cup
Unsweetened almond milk (at room temperature)
-
¾
cup
Sour cream (at room temperature)
-
½
tbsp
Vanilla extract
The glaze
-
1
cup
Sugar-Free chocolate chips
-
1¼
cup
Heavy cream
Instructions
- Preheat the oven to 350°F (177°C) and grease a bundt pan.
- In a large bowl, whisk together the sweetener, cocoa powder, almond flour, and baking powder.
- In another bowl, beat the butter until fluffy, then add eggs, almond milk, sour cream, and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture while beating.
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes until a toothpick comes out mostly clean.
- Let the cake cool in the pan for about 30 minutes, then invert onto a cooling rack to cool completely.
- For the glaze, melt chocolate chips and heavy cream in a double boiler while whisking.
- Once the cake is cool, drizzle the glaze over it and let it set before serving.
Nutrition Facts (estimated)
Servings
16
Calories
383
Total fat
35.4g
Total carbohydrates
16.9g
Total protein
8.7g
Sodium
20mg
Cholesterol
20mg
You might also like