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keto-flower-bundt-coffee-cake-recipe

Keto Flower Bundt Coffee Cake Recipe

This Keto Flower Bundt Coffee Cake is a delicious low-carb dessert that's perfect for any occasion. It's made with almond flour, coconut flour, and erythritol, making it a great option for those following a keto diet.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 10 servings
Calories 280 kcal

Equipment

  • Bundt cake pan

Ingredients:  

Ingredients

  • 2 cups almond flour
  • 1/2 cup erythritol (or preferred sweetener)
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)

Instructions: 

  • Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
  • In a bowl, mix together almond flour, erythritol, coconut flour, baking powder, baking soda, and salt.
  • In another bowl, whisk together melted butter, sour cream, eggs, and vanilla extract.
  • Combine the wet and dry ingredients until well mixed. Fold in the chopped pecans if using.
  • Pour the batter into the prepared bundt pan and spread it evenly.
  • Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes:

Optional: You can add chopped pecans for extra texture and flavor.

Nutrition value:

Calories: 280kcalCarbohydrates: 6gProtein: 8gFat: 25gSaturated Fat: 8gCholesterol: 90mgSodium: 220mgPotassium: 120mgFiber: 3gSugar: 1gVitamin A: 100IUCalcium: 80mgIron: 1.5mg

Keywords:

Keyword Coffee Cake, Keto, Low Carb
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