Nothing Bundt Keto Vanilla Cake

The Nothing Bundt Cake with frosting is incredibly delicious. Every bite is moist and heavenly. I loved their vanilla cake with extra frosting. Being on Keto I thought there were no good options for cake. I challenged myself and came up with a Keto twist for this cake made from scratch. It took me over an hour to bake this and the final product was simply outstanding that even the non-Keto crowd in my household loved! I am certain you all will love this copycat nothing bundt keto vanilla cake with cream cheese frosting recipe as much as I do. So let’s get right to it.

Time and Highlights

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes 
• Servings: 20
• Calories: 310.4kcal
• Net Carbs: 2.9 g per serving

Equipment

• Stand Mixer
• Silicone Spatula
• Pastry Piping Bag with tip
• Oven

Nothing Bundt Keto Vanilla Cake Ingredients

Keto Vanilla Bundt Cake

• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup whey protein powder unflavored
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup butter unsalted softened
• 1 cup monk fruit sweetener – can use Swerve or other erythritol based sweetener
• 5 eggs large, room temperature
• 2 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 1/2 cup water

Keto Butter Glaze

• 4 tbsp butter unsalted
• 1/3 cup monk fruit sweetener – can use Swerve or other erythritol based sweetener
• 1 tsp vanilla extract
• 2 tbsp water

Keto Cream Cheese Frosting

• 8 oz cream cheese
• 4 oz butter
• 1/2 cup powdered monk fruit sweetener – can use Swerve or other erythritol based powdered sweetener

Nothing Bundt Keto Vanilla Cake Instructions

Bundt Cake

• Preheat oven to 325° F

• Then grease bundt pan with oil and almond flour

• Then in a bowl whisk together almond flour, coconut flour, unflavored whey protein, baking powder and salt. Set aside these dry ingredients.

• Then in the stand mixer bowl add softened butter and monk fruit sweetener and mix until well combined and fluffy

• Then add eggs and dry ingredients set aside in previous step and continue to mix

• Add heavy whipping cream, water and vanilla extract and continue to mix

• Then when done mixing, put batter into bundt pan and smoothen the base with silicone spatula

• Then put in the oven and cook for about 50 minutes to bake the nothing bundt keto vanilla cake.

Cream Cheese Frosting

• Rinse the stand mixer bowl and dry.

• Then add 8 oz cream cheese to the mixer bowl and spread it out with spatula

• Then add 4 oz of butter and 1/2 cup monk fruit sweetener and mix

• Attach desired tip to pastry piping bag. Then fill piping bag with frosting and set aside

Butter Glaze

• Melt butter in pan on stove on medium heat (Start 10 minutes before cake is done in oven)

• Then add 1/3 cup monk fruit sweetener and water

• Then mix well and keep stirring until the cake is done.

Glazing the Cake

• When the cake is done around 50 minutes, take out of oven and poke holes along the bottom of the bundt cake with skewer to allow for glaze to travel through inside of cake

• Then add glaze to the cake by pouring on the exposed side within bundt cake pan

Prep cake for Frosting

• Then place a plate facing the exposed side of bundt cake and flip so cake sits on the plate while removing the bundt cake pan

• Put cake in refrigerator for 30 minutes to get it ready for frosting

Frosting the Cake

• Cut the tip of piping bag to enable frosting the cake
• Then take the bundt cake and add frosting to the cake

Nutrition

Calories: 310.4kcal | Carbohydrates: 4.9g | Protein: 6.6g | Fat: 30.5g | Saturated Fat: 14.8g | Cholesterol: 106.5mg | Sodium: 323.4mg | Potassium: 42.1mg | Fiber: 2g | Sugar: 1.2g | Vitamin A: 799.1IU | Calcium: 95mg | Iron: 1mg | Net Carbs: 2.9g

Nothing Bundt Keto Vanilla Cake

A Keto Bundt vanilla cake with cream cheese frosting

4.45 from 9 votes

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Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Course: Dessert

Cuisine: American

Keyword: almond flour, coconut flour, dessert, keto

Servings: 20

Calories: 310.4kcal

Net Carbs: 2.9g

Equipment

• Stand Mixer
• Silicone Spatula
• Pastry Piping Bag with tip
• Oven

Ingredients

Bundt Cake

• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup whey protein powder - unflavored
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup butter - unsalted softened
• 1 cup monk fruit sweetener - – can use Swerve or other erythritol based sweetener
• 5 eggs - large, room temperature
• 2 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 1/2 cup water

Butter Glaze

• 4 tbsp butter - unsalted
• 1/3 cup monk fruit sweetener - – can use Swerve or other erythritol based sweetener
• 1 tsp vanilla extract
• 2 tbsp water

Cream Cheese Frosting

• 8 oz cream cheese
• 4 oz butter
• 1/2 cup Powdered Monk Fruit sweetener - – can use Swerve or other erythritol based powdered sweetener

Instructions

Bundt Cake

• Preheat oven to 325° F
• Grease bundt pan with oil and almond flour
• In a bowl whisk together almond flour, coconut flour, unflavored whey protein, baking powder and salt. Set aside these dry ingredients.
• In the stand mixer bowl add softened butter and monk fruit sweetener and mix until well combined and fluffy
• Add eggs and dry ingredients set aside in previous step and continue to mix
• Add heavy whipping cream, water and vanilla extract and continue to mix
• When done mixing, put batter into bundt pan and smoothen the base with silicone spatula
• Put in the oven and cook for about 50 minutes

Cream Cheese Frosting

• Rinse the stand mixer bowl and dry.
• Add 8 oz cream cheese to the mixer bowl and spread it out with spatula
• Add 4 oz of butter and 1/2 cup monk fruit sweetener and mix
• Attach desired tip to pastry piping bag. Fill piping bag with frosting and set aside

Butter Glaze

• Melt butter in pan on stove on medium heat (Start 10 minutes before cake is done in oven)
• Add 1/3 cup monk fruit sweetener and water
• Mix well and keep stirring until the cake is done.

Glazing the Cake

• When the cake is done around 50 minutes, take out of oven and poke holes along the bottom of the bundt cake with skewer to allow for glaze to travel through inside of cake
• Add glaze to the cake by pouring on the exposed side within bundt cake pan

Prep cake for Frosting

• Place a plate facing the exposed side of bundt cake and flip so cake sits on the plate while removing the bundt cake pan
• Put cake in refrigerator for 30 minutes to get it ready for frosting

Frosting the Cake

• Cut the tip of piping bag to enable frosting the cake
• Take the bundt cake and add frosting to the cake

Nutrition

Calories: 310.4kcal | Carbohydrates: 4.9g | Protein: 6.6g | Fat: 30.5g | Saturated Fat: 14.8g | Cholesterol: 106.5mg | Sodium: 323.4mg | Potassium: 42.1mg | Fiber: 2g | Sugar: 1.2g | Vitamin A: 799.1IU | Calcium: 95mg | Iron: 1mg | Net Carbs: 2.9g

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