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Keto Bundt Cake Base

If you want the perfect keto Bundt Cake Base, then this recipe is just the thing.  Fluffy, moist, and full of flavor.  Pair it with the Almond Maple Glaze for an amazing dessert.  OR eat it for breakfast alongside your eggs and bacon.

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Keto Bundt Cake Base

I don’t think I’ve ever made a more perfectly formed dessert in my life!  Oh, and if you haven’t baked with a bundt pan in the past, make sure to LIBERALLY grease it with coconut oil.  Cover every crease and corner.  The last thing you want to do is make an amazing dessert and then have it stick to the pan and pull apart.  

What gives this recipe it’s extra moistness (sorry, couldn’t think of a better word) is the Perfect Keto Vanilla Collagen Powder.  I imagine you can use your collagen or protein of choice, but the cooking time may vary just a bit.  I do know that this one adds a bit to the cooking time – which is included in cooking time of this recipe.

For a less sweet treat, this cake is delicious on its own.  For a sweeter treat, you can pair with the Almond Maple Glaze!

Yield: 16

Keto Bundt Cake Base

Print

Ingredients

• 3 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup monkfruit sweetener
• 1/4 cup brown monkfruit sweetener
• 1 scoop keto vanilla collagen powder
• 1 tablespoon baking powder
• 1/4 teaspoon Pink Himalayan sea salt
• 8 ounces cream cheese
• 1/2 cup butter, softened
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup unsweetened almond milk
• 1 tablespoon coconut oil for greasing bundt pan

Instructions

1. Preheat oven to 325 degrees.
2. Liberally grease bundt pan with coconut oil.
3. In a large bowl, mix almond flour, coconut flour, monkfuit, collagen, baking powder and salt together well.
4. In a separate bowl, cream butter and cream cheese with a hand beater.
5. Add eggs, vanilla, and almond extract and continue mixing with hand beater.
6. Pour egg mixture into dry mixture and combine with beater.
7. Add almond milk if mixture needs it. It should be easy to spread but definitely not liquid form. The batter should be very thick.
8. Add batter evenly to bundt pan.
9. Bake for 60-65 minutes.
10. Let cool for 5 minutes and then lightly jiggle the bundt pan up and down to start loosening it.
11. Let cool for 5 more minutes and then invert the cake onto a cooking rack!

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 142Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 76mgSodium: 202mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 4g

Nutrition is calculated using a third party plug-in. It is best to always validate!

 

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