[*Anya*]

I made this recipe for a potluck at work today.

It came out great and was delicious! It looks complicated but actually was really easy. It has 7 grams carbs, minus the 3 grams fiber for total 4 net carbs a slice.

My changes: I used unsweetened almond milk instead of buttermilk, I used all fresh lemon juice, no extracts, I didn't use Swerve or stevia, I used granulated erythritol for the cake and powdered erythritol for the glaze

Low Carb Bundt Cake with Lemon Glaze

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs

Almond, coconut flour, and cream cheese combine to create an ultra moist, low carb bundt cake that is sure to wow you and your guests. It's perfect for any ketogenic diet.

Servings: 16
Calories: 240 kcal

Author: lowcarbmaven.com

Ingredients

Dry Ingredients:
2 cups almond flour
3/4 c Coconut Flour
2/3 cup Sukrin or Swerve granulated
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum improves texture
1/2 teaspoon salt

Wet Ingredients:
1 oz stick butter melted
1 oz package cream cheese very soft
6 large eggs
3/4 cup buttermilk or almond milk or light coconut milk from can
2 tablespoons lemon juice and zest from the lemons
1 tablespoon vanilla extract
1 teaspoon lemon extract or 1/2 t lemon & 1/2 t orange
1 teaspoon stevia

Lemon Glaze
3 tablespoons lemon juice
1/2 cup Sukrin Confectioners Swerve Confection or powdered erythritol
1/4 cup sliced almonds

Instructions
Preparation: Preheat oven to 350 and position rack to the lower third of the oven. Grease a bundt pan with 2 tablespoons of very soft butter. Melt the 4 oz of butter and soften the cream cheese. Gather the ingredients.

Dry Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together to combine and break up any lumps.

Wet Ingredients: Put the soft cream cheese in a large bowl and beat until smooth with a hand mixer.
Add 1 egg and beat until incorporated.
Add 1 more and beat until incorporated.
Add two at a time beating until incorporated.
Add the buttermilk, extracts, stevia and beat. Add the melted butter and beat one more time, scraping down the bowl.

Combine: Add half of the dry ingredients and mix to combine. Add the rest of the dry ingredients and combine. The batter will be really thick so spoon it into the prepared pan. Lift the pan off of the counter a few inches and let it fall back onto the counter 2-3 times to knock out the large air bubbles. Smooth the top with a small offset spatula to make sure the batter is even - it will rise but not really spread.

Bake: Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. The bundt cake should feel springy when pressed with a finger and may even sound a little moist. Put a clean towel over the top and let it cool for 10 minutes and then turn out onto a cooling rack.

Cool completely.

Glaze: Mix the lemon juice and powdered sweetener. Add more sweetener to taste. Drizzle the glaze over the top, encouraging it to drip down the sides. Sprinkle with almonds if using.

Nutrition Facts
Low Carb Bundt Cake with Lemon Glaze
Amount Per Serving
Calories 240 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 111mg 37%
Sodium 307mg 13%
Potassium 175mg 5%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Protein 7g 14%
Vitamin A 10%
Vitamin C 5%
Calcium 11%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.