Bundt cakes are the best cake for any occasion! Why? They are easily customizable and can be any flavor or design you're craving and this Easy Keto Bundt Cake Recipe is no exception.
Lemon & white chocolate? Easy peasy. Red Velvet with dark chocolate ganache? Done & done! Peanut butter cake with a milk chocolate glaze? We have the chip for that! Once you've decided on your flavor combination of choice, bake the base in the signature bundt cake pan and then drizzle any Choc Zero sugar free chocolate chips to make the perfect ganache glaze.
This low carb bundt cake recipe uses a delicious chocolate drizzle made with Choc Zero's white chocolate chips and decorated perfectly for your next group potluck.
Makes 12 servings. Macros per slice: Calories: 358 | Fat: 31.7 g | Net Carbs: 3.7 g | Protein: 7.1 g
1 ¾ cups almond flour
⅓ cup coconut flour
2 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
⅓ cup sour cream
1 tsp vanilla extract
1 cup ChocZero Chocolate Baking Chips, melted
1 tsp coconut oil
Preheat oven to 325 degrees. Grease a star bundt cake pan with butter and set aside.
In a medium bowl, whisk together flours, baking powder and salt. Set aside.
In a large bowl, cream the butter until light and fluffy. Add sweetener and mix until smooth and fluffy.
Add in eggs, sour cream and vanilla. Mix until combined. Then mix in dry ingredients.
Spoon mixture into the bundt pan. Bake at 325 degrees for about 30-35 minutes or until cooked through. Remove from the oven and let cook for a few minutes before removing the bundt cakes from the baking tray.
To decorate, drizzle melted ChocZero Chocolate Baking Chips mixed with coconut oil over the bundt cake and top with assorted berries.