Nothing Bundt Keto Vanilla Cake
A Keto Bundt vanilla cake with cream cheese frosting
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: 310.4kcalCarbohydrates: 4.9gProtein: 6.6gFat: 30.5gSaturated Fat: 14.8gCholesterol: 106.5mgSodium: 323.4mgPotassium: 42.1mgFiber: 2gSugar: 1.2gVitamin A: 799.1IUCalcium: 95mgIron: 1mgNet Carbs: 2.9g
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