Patriotic low carb bundt cake made with almond flour.
Created by the talented Annie from Keto Focus, this is a low carb bundt cake with a delicious white chocolate drizzle made with our sugar free chocolate chips. It’s simple to make and looks stunning topped with berries for an understated red, white and blue theme that’s perfect for any patriotic day - whether that’s Election Day, Veterans Day or the 4th of July.
Preheat oven to 325°F. Grease a star bundt cake pan with butter and set aside.
In a medium bowl, whisk together flours, baking powder and salt. Set aside.
In a large bowl, cream the butter until light and fluffy. Add sweetener and mix until smooth and fluffy.
Add in eggs, sour cream and vanilla. Mix until combined. Then mix in dry ingredients.
Spoon mixture into the bundt pan. Bake at 325°F for about 30-35 minutes or until cooked through. Remove from the oven and let cook for a few minutes before removing the bundt cakes from the baking tray.
To decorate, drizzle melted sugar free white chocolate chips mixed with coconut oil over the bundt cake and top with assorted berries.
