In the quaint town of Willow Creek, nestled between lush forests and sparkling streams, lived Ava, a baker known for her magical ability to transform simple ingredients into extraordinary desserts. Ava’s bakery was a little piece of heaven on earth, where the smell of freshly baked goods filled the air, and every bite was a taste of home. Yet, Ava’s true masterpiece was born from a challenge presented by her best friend, Mia, who had recently embraced a ketogenic lifestyle for health reasons. Mia missed Ava’s desserts dearly, especially the comfort of a moist, tender cake.
Determined to create a cake that Mia could enjoy without hesitation, Ava set out on a culinary quest. She experimented with almond flour for its low-carb properties, incorporating sour cream to add richness and moisture that keto desserts often lacked. Swerve Granular Sweetener became her go-to for its sugar-like sweetness without the carbs, blending seamlessly into her innovative recipe. After much trial and error, Ava crafted the Completely Keto Sour Cream Bundt Cake, a masterpiece that mirrored the classic flavors and textures they both adored.
Ava unveiled her creation at a small gathering, where the cake, drizzled with a simple yet elegant Swerve Confectioner’s Sweetener frosting, became the centerpiece. With the first bite, Mia’s eyes lit up with joy, the familiar taste of vanilla and the cake’s tender crumb bringing back memories of their shared delights. Ava’s cake was more than just a dessert; it was a symbol of friendship, a testament to her dedication to inclusivity in her baking.
The Completely Keto Sour Cream Bundt Cake became a sensation in Willow Creek, bridging the gap between dietary restrictions and the universal joy of sharing a delicious, heartwarming cake. Ava’s bakery had once again proven that with creativity and love, there were no limits to what could be achieved in the kitchen.
Ingredients
- 3 1/2 Cups almond flour
- 1 Tsp baking powder
- 1 Tsp baking soda
- 1 1/2 Cups sour cream
- 1 1/2 Cups Swerve Granular Sweetener
- 4 Large eggs
- 1 Cup butter softened plus butter for greasing bundt pan
- 2 Tsp vanilla extract
Frosting:
- 1 1/2 cups Swerve Confectioner’s Sweetener
- 1-2 Tbs water
Instructions
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Preheat oven to 350
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With a silicone pastry brush use a generous amount of butter to grease a bundt pan
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Use a cake mixer to combine all dry ingredients
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Slowly add all wet ingredients
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Whisk together until smooth
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Pour into well-greased bundt pan
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Bake between 30-40 minutes depending on oven, until golden in color
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Test cake with a toothpick or cake tester until it comes out clean
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Remove from oven
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Allow to cool on a wire rack
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Turn cake over onto a platter
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Mix confectioner’s sweetener and water slowly adding a teaspoon at a time of water to blend a smooth frosting
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Pour over bundt cake in a decorative flowing fashion
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Allow to dry before serving
