Berry Keto Bundt Cake
Look no further for an incredible patriotic themed dessert to serve at your Fourth of July barbeque. This buttery vanilla keto Bundt cake topped with fresh berries and melted sugar-free white chocolate tastes dreamy.
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Keto Bundt Cake Ingredients
- 1 3/4 cup almond flour
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/3 cup monkfruit blend sweetener
- 4 eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup sugar free white chocolate baking chips
- 1 teaspoon coconut oil
- 1 cup assorted berries (raspberries, blackberries, strawberries, blueberries)
Berry Keto Bundt Cake Directions
Preheat oven to 325 degrees. Grease a star shaped bundt cake pan with butter and set aside.
Mix dry ingredients
Whisk together almond flour, coconut flour, baking powder and salt in a medium bowl. Set aside.
Cream butter and sweetener
Using a large bowl, cream the butter until light and fluffy. Add sweetener and mix until fluffy.
Mix it all together
To the butter mixture, crack in eggs, sour cream and vanilla. Mix until combined. Then mix in dry ingredients.
Bake and cool
Scoop cake batter into the prepared 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 cake. To remove, loosen some of the sides with a knife (if needed). Place a wire rack over the top of the bundt pan and flip over. Cake should slide out; however, it may need a good whack on the counter to dislodge.
To decorate, drizzle melted white chocolate mixed with coconut oil over the bundt cake and top with assorted berries. (Melt chocolate in the microwave at 30 second intervals, stirring in between, until melted.)
The cake was a hit! Very good but was only 2 1/2” tall. Next time I will double the recipe.