Keto Flower Bundt Coffee Cake
3 cup bundt cake
Spice Grinder (optional)
Small Sieve (optional)
blanched almond flour
AKA blanched finely ground almonds
or protein powder
butter plus more for greasing bundt pan
softened at room temperature
at room temperature
granulated sugar substitute
I like Lakanto's Erythritol / Monk Fruit combination or use Swerve
cooking oil spray
or chopped raisins (optional)
sugar substitute plus more for icing sugar topping
(see above for recommendations)
instant espresso powder
or ground Turkish coffee
Preheat oven to 325F.
Whisk together almond flour, whey powder, baking powder, and salt. Set aside.
In another bowl, cream butter and sugar until light and fluffy, about 3-5 minutes, with a hand mixer. Beat in egg. Fold in water, vanilla, and coffee.
Fold in butter mixture with the ground almond mixture until combined.
In a small bowl, mash together all of the filling ingredients.
Grease bundt pan with butter. Right before filling it with the cake batter, grease once more with cooking oil spray to make sure it is as nonstick as possible.
Spoon in half of the cake batter, sprinkle filling ingredients over the batter that is in the bundt, and then cover it with the remaining cake batter.
Bake for 35 min or until the top is golden brown and an inserted toothpick comes clean.
Remove carefully from the oven and allow cake in the bunt pan to cool on a cooling rack for 15-20 minutes.
Hit the bottom of the bundt pan on the countertop to dislodge it slightly. Cover the bundt pan with a large plate. Carefully flip the bundt pan onto the plate.
As it cools, make optional icing sugar by placing 1-2 tbsp sugar substitute in a spice grinder. Blitz until fine. Place it into a small sieve and dust it on top of the cooled bundt cake.