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prep time: 15 MINUTES

cook time: 30 MINUTES

total time: 45 MINUTES

A southern American treat made keto!

Ingredients

Cake

  • 2 cups (230g) almond flour – packed
  • 1/2 cup (115g) sour cream – levelled
  • 1/2 cup (100g) butter – melted
  • 3 eggs
  • 2/3 cup (120g) sugar substitute (I used erythritol)
  • 1 tsp baking powder
  • 1 tsp vanilla

Syrup

  • 1/4 cup (50g) butter
  • 1/3 cup (60g) sugar substitute (I used erythritol)
  • 1 tbsp vanilla
  • 2 tbsp water

Instructions

  1. In a mixing bowl, whisk together the cake ingredients.
  2. Pour into a greased or floured bundt cake pan.
  3. Bake at 350°F / 175°C for 35 minutes.
  4. While the cake bakes, melt the butter in a pot over medium heat.
  5. Whisk in your sugar substitute, vanilla and water. Heat and stir until the sugar substitute has dissolved
  6. Once the cake is done, use a skewer or end of a utensil to poke several small holes into the top (technically the bottom) of the bundt cake. 
  7. Pour the butter mixture around the cake, making sure the holes are filled with the butter. Keep swirling the pan around until your mixture has dissolved into the cake.
  8. Set aside and let it cool for 1 hour.
  9. When you’re ready to serve, place a plate on top of the bundt pan and flip it around so the cake pops right out!
  10. Serve!

Notes

3.4 net carbs per slice

Nutrition Information:

YIELD:

 12 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 266TOTAL FAT: 25.8gCARBOHYDRATES: 5.4gFIBER: 2gPROTEIN: 6.2g

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