Bundt Cake with Lemon Glaze : The Low Carb Way

This recipe suggestion from Kim is for a low carb Bundt cake (pound cake) made with almond flour, coconut flour, and cream cheese that’s topped with a luscious sugar-free lemon glaze and almonds.

Ingredients:

Serves 16 

4 net carbs per serving.

Dry Ingredients

2 cups (190 g) almond flour
3/4 cup (75 g) Coconut Flour
2/3 cup (145 g) e.g. Sukrin 1 (or Swerve granulated)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum, improves texture
1/2 teaspoon salt
Wet Ingredients
1 stick (4 oz. /113 g) butter, melted
1 package (8 oz./ 227g cream cheese
6 large eggs
3/4 cup (177 ml) buttermilk (or almond milk or light coconut milk from can)
2 tablespoons lemon juice and zest from the lemons
1 tablespoon (15 ml) vanilla extract
1 teaspoon (5 ml) lemon extract, or 1/2 t lemon & 1/2 t orange
1 teaspoon (5 ml) stevia glycerite
Lemon Glaze
3 tablespoons fresh lemon juice
1/2 cup Sukrin Icing Sugar (or Swerve Confectioners)
Optional
1/4 cup sliced almonds

Instructions:

Preparation: Preheat oven to 350 and position rack to the lower third of the oven. Grease a Bundt pan with 2 tablespoons of very soft butter. Melt the 4 oz. of butter and soften the cream cheese. Gather the ingredients. 

Dry Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together to combine and break up any lumps. 

Wet Ingredients: Put the soft cream cheese (mine was gushy) in a large bowl and beat until smooth with a hand mixer. Add 1 egg and beat until incorporated. Add 1 more and beat until incorporated. Add two at a time beating until incorporated. Add the buttermilk, extracts, stevia glycerite and beat. Add the melted butter and beat one more time, scraping down the bowl. 

Combine: Add half of the dry ingredients and mix to combine. Add the rest of the dry ingredients and combine. The batter will be really thick so spoon it into the prepared pan. Lift the pan off of the counter a few inches and let it fall back onto the counter 2-3 times to knock out the large air bubbles. Smooth the top with a small offset spatula to make sure the batter is even - it will rise but not really spread. 

Bake: Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. The Bundt cake should feel springy when pressed with a finger and may even sound a little moist. Put a clean towel over the top and let it cool for 10 minutes and then turn out onto a cooling rack. Cool completely. 

Glaze: Mix the lemon juice and powdered sweetener. Add more sweetener to taste. Drizzle the glaze over the top, encouraging it to drip down the sides. Sprinkle with almonds if using. 

Kim's recipe may seem a little long on ingredients, but don’t be intimidated, as it offers a good sized cake with a nice, moist texture. 
Please see original idea, and more, here 

You may find this post about Low-Carb Pantry Essentials of interest, see it here 

If you'd like more guidance about low carb flours then Libby, at 'Ditch The Carbs' site has a very good article called, 'The Ultimate Guide To Low Carb Flours', find it here 

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan