Harlan Kilstein’s Completely Keto Sour Cream Bundt Cake




Harlan Kilstein’s Completely Keto Sour Cream Bundt Cake




Harlan Kilstein’s Completely Keto Sour Cream Bundt Cake

 

Ingredients:

 

Serves 16 Servings

 

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




Preheat oven to 350

With a silicone pastry brush use a generous amount of butter to grease a bundt pan

Use a cake mixer to combine all dry ingredients

Slowly add all wet ingredients

Whisk together until smooth

Pour into well greased bundt pan

Bake between 30-40 minutes depending on oven, until golden in color

Test cake with a toothpick or cake tester until it comes out clean

Remove from oven

Allow to cool on a wire rack

Turn cake over onto a platter

Mix confectioner’s sweetener and water slowly adding a teaspoon at a time of water to blend a smooth frosting

Pour over bundt cake in a decorative flowing fashion

Allow to dry before serving




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