By now you probably know that, aside from recipe development here on the blog, I also have a keto bakery and I’m always looking for new flavors.

How to Flavor Keto Chocolate Raspberry Bundt Cake

There are a few ways to make to bring raspberry flavor to chocolate cake, and the best way is with the royal raspberry flavor from LorAnn. I buy it at my local cake supply store, but you can also get it at Amazon here. LorAnn has two flavors, raspberry and royal raspberry. You want the royal raspberry for chocolate cake (8 drops) and you will use very sparingly, meaning counting drops. I also use it to flavor my raspberry muffins (5 drops) and the chocolate ganache (3 drops).

I used to use this raspberry puree to make chocolate cake, but that will cost more, contains more carbs, and adds labor. The Raspberry Royal flavoring is truly the way to go.

Order Choc Zero using my discount code.

Making Raspberry Ganache

I make keto chocolate ganache at least once a week for the bakery. I use ChocZero dark chocolate chips, heavy cream and a dash of salt. For this recipe, I add in about 4 drops of the Raspberry Royal flavoring. It’s delicious.

Tips for Topping: Place a cupcake liner in center when pouring ganache.

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Keto Chocolate Raspberry Bundt Cake with Ganache

Perfect for celebrations, grain free, gluten free, topped with sugar free ganache.

Course keto bundt

Cuisine American

Keyword keto bundt cake, keto cake, keto chocolate cake, raspberry chocolate cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Ganache 10 minutes minutes

Servings 12 servings

Calories 376kcal

Ingredients

Dry Ingredients

• 260 grams almond flour
• 28 grams coconut flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoons sea salt
• 1 cup Granulated Swerve powdered erythritol

Unsweetened Cacao or Cocoa Powder

• 2/3 cup unsweetened cocoa powder

Wet Ingredients

• 1/2 cup boiling water
• 6 eggs room temperature
• 1/2 cup avocado oil or extra virgin olive oil
• 60 grams sour cream
• 1/4 cup almond milk unsweetened
• 8 drops Raspberry Royal Flavoring Here

Chocolate Ganache

• 1 cup Sugar Free Chocolate Chips
• 1/2 cup heavy cream

Glaze

• 1 cup Swerve Confectioner's Sweetener or powdered erythritol of choice
• 2 tablespoons water adjust as needed
• 6 drops Raspberry Royal Flavoring

Instructions

• Preheat oven to 350 F. (180 C) on bake mode.
• Butter bundt pan. Freeze pan. Spray with baking spray.
• Mix listed dry ingredients. (Almond flour, coconut flour, baking soda, baking powder, xanthan gum, salt). together. Set aside
• In small bowl add cocoa powder and boiling water together. It will be thick. Add in the sour cream and whisk, adding in a few tablespoons of almond milk, and Raspberry Royal flavoring. Set aside.
• Beat eggs well for a few minutes with your mixer.
• Slowly stream in oil. You can use either avocado oil, or extra virgin olive oil.
• Add in Swerve or powdered erythritol of choice.
• Add cocao powder mixture to the egg and oil mixture.
• Add dry ingredients. Mix just until mixed on low. Batter will be thick.
• Make sure to spray bundt pan. Add batter.
• Bake 30-35 minutes. Internal temperature should reach 207 degrees F.
• Once removed, rest cakes for 15 minutes before removing.
• Use a knife to go around the bundt making sure it pulls away. Place cardboard over the (a cake board works well) and flip. To continue cooling, place bundt pan over the cake until it cools. This ensures moisture remains in the cake.

Chocolate Ganache

• Put ingredients into stainless bowl. Set bowl over a small saucepan that has simmering water. (Bain Marie). Stir continuously (but not vigorously) until ingredients incorporate. Add in 3 to 5 drops of raspberry royal flavoring. Keep in mind this is a very strong flavoring. Start small and taste.
• Pour over cake. Allow to cool about five to ten mintues before applying glaze.
• Ganache can be placed in refrigerator up to a week, or in freezer for 3 months. To defrost, allow to sit out. Gently reheat in bain marie.
• You can freeze the bundt cake with ganache in air-tight container.

Glaze

• You can make a simple water glaze with Swerve Confectioner's and water. Go slowly with water until you have a glaze you know you can drizzle. To add a second color of pink, use a pink or red food color. Add coloring FIRST to water and then add slowly to your confectioner's If you have any raspberry juice or puree, you could also use that.

Nutrition

Serving: 1of 12 | Calories: 376kcal | Carbohydrates: 8g | Protein: 9g | Fat: 33g | Fiber: 11g | Sugar: 2g

The post Keto Chocolate Raspberry Bundt Cake, Raspberry Ganache appeared first on Spinach Tiger.

You will not believe how I happened to develop this recipe for keto cinnamon roll bundt cake! This is the story of how a disaster of a cake from a terrible recipe found on Pinterest gave me inspiration to develop a cinnamon roll bundt cake that is absolutely delicious.

I had agreed to show a friend how to bake a traditional bundt cake, meaning one with regular all-purpose flour and sugar. I had perused many recipes that would be easy enough for new bakers and was settling on a few. She sent me a link to a traditional recipe for a cinnamon roll bundt cake and I agreed. The cake had many moving parts and we meticulously followed each section.

Sadly, the cake was awful. The recipe was terrible and I should have known better when the recipe called for five sticks of butter.

I wanted to have something good come out of this and the next day I set out to remake the recipe and do it grain free, sugar free and keto friendly.

Four Parts to Keto Cinnamon Roll Cake

Don’t let this recipe scare you. I know it may seem complicated, but it’s not. You will make the cinnamon filling and crumble topping first and set them aside. Then you make the cake batter. Once the cake is baked and cooled, you can make the glaze. Dividing everything into separate areas will be helpful.

• Cinnamon Filling
• Crumble Topping (which becomes the bottom of cake)
• Cake Batter
• Cream Cheese Glaze or Water Glaze
• NOTE: You can also do a heavy cream glaze

I used my base vanilla batter, using one less egg, less oil and adding in cinnamon. The batter is very thick, and you want that because you are adding a buttery filling and a buttery streusel.

Ingredients for Cinnamon Butter Filling

• Butter
• Cinnamon
• Swerve
• Black Strap Molasses or use a golden erythritol instead of plain swerve granulated
• Heavy Cream

Ingredients for Cake Batter

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• Choc Zero White Chocolate Chips

Cinnamon Streusel

Once the batter is filled, it is topped with a cinnamon streusel, which becomes the bottom of the cake, once it’s flipped out of the bundt pan.

Bake at 350 degrees F. 180 C. At 25 minutes, place foil loosely over the cake and bake another ten minutes or until the internal temperature reaches 207 degrees F.

I have a keto bakery and I’ve made countless bundt cakes. The biggest scare in making a bundt cake is turning it over out of the pan. I am always successful using these tips.

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More Bundt Cakes from Spinach Tiger

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Keto Cinnamon Roll Bundt Cake

Keto Cinnamon Roll Bundt Cake with Cream Cheese Glaze, Streusel Bottom

Course keto bundt cake

Cuisine American

Keyword keto bundt cake

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 1 of 12

Calories 331kcal

Ingredients

Muffin Batter

Batter Dry Ingredients

• 2 1/4 cups blanched almond flour 240 grams
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 cup Swerve Granulated or your choice erythrtol

Batter Wet Ingredients

• 5 eggs
• 1/3 cup avocado oil
• 4 tablespoons sour cream
• 1 teaspoon vanilla extract

Streusel

• 1/2 cup almond flour
• 1/4 cup Swerve Granulated
• 1 tablespoon cinnamon
• 2 tablespoons butter

Cinnamon Filling

• 2 teaspoons black strap molasses see notes for sub
• 1/2 cup unsalted butter melted
• 3/4 cups Swerve Granulated
• 3 tablespoons cinnamon
• 1 tablespoon heavy cream
• pinch sea salt

Water Glaze

• 1 cup Swerve Confectioner's Sweetener
• 4 tablespoons water can use heavy cream

Cream Cheese Glaze

• 4 tablespoons butter
• 4 tablespoons cream cheese
• 1 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract
• dash sea salt
• 4 tablespoons heavy cream or water as needed to thin down
• 1 teaspoon cinnamon

Instructions

Cinnamon Filling

• Mix all ingredients together for cinnamon filling. Set aside.

Streusel

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Add butter and mix with hands to make crumble. Set aside.

Cake Batter

• Add all dry ingredients together. Set Aside.
• Add eggs to mixing bowl. Beat until frothy, about five minutes.
• Stream in oil, slowly.
• Add sour cream to batter.
• Add vanilla.
• Add dry mixture to batter and mix on low, just until incorporated. Don't over mix.

Make Cake

• Butter bundt pan heavily. Freeze.
• Preheat oven to 350 convection bake or bake.
• Put half of the batter in bundt pan. .
• Add in cinnamon filling.
• Add remaining batter.
• Top with cinnamon streusel.
• Bake for 40-50 minutes until inside center reads 207 F. 98 C.
• Once done, set a timer for 15 minutes. Gently take a butter knife around cake before placing plate over top and flipping.
• Allow to cool completely before adding glaze.

Glaze

• Mix Confectioner's Sweetener with water (or heavy cream) adding a tablespoon at a time until you have a glaze thin enough to drizzle.

Cream Cheese Glaze

• Soften cream cheese in microwave for a minute. You want to make sure It will mix smoothly with confectioner's sweetener.

Notes

Instead of using black strap molasses and Swerve Granulated, use keto brown sugar OR Golden erythritol/monk fruit combo. 

Nutrition

Serving: 113 | Calories: 331kcal | Carbohydrates: 6g | Protein: 8g | Fat: 31g | Fiber: 3g

The post Keto Cinnamon Roll Bundt Cake appeared first on Spinach Tiger.

The recipe makes 14 mini bundts, making them the perfect size (around 8 bites).

You can also fill with a bit of whipped cream and add a raspberry, strawberry or blackberry for a truly high level dessert.

I’ve been bringing these to the farmer’s market and selling out. I make sure they have a sample first so I know and they know they will love these!

What Pans to Use for Keto Mini Chocolate Bundt Cakes

The best pans to use are silicone bundt pans which come in set of three. I found my recipe makes 14 so the three pans work out. You might be able to use larger mini pans that make a perfect 12. No need to worry about the empty areas. I do fill them up to the top.

Ingredients and Process for Keto Chocolate Ganache

• Choc Zero Dark Chocolate Chips
• Heavy Cream

You will want to set up a bain marie, which is simply placing a stainless steel bowl over simmering water. Try not to have the bowl touch the water, but allow the steam to heat the ganache. Stir continuously but not vigorously. Once melted, use a spoon to pour over the cakes. If you have ganache left over, you can refrigerate for a week, or freeze for up to three months.

Promotion: Use Promo Code SpinachTiger10 to save 10% on your orders for Choc Zero.

Sugar Free Sprinkles

These sugar free sprinkles make for a pretty presentation. A little goes a long way, but they brighten the chocolate look.

You could also serve these with whipped cream and some raspberries.

Selling at the Farmer’s Market

Keto chocolate ganache is something I bring to every farmer’s market, whether it be in my Lala Cupcake form, or in four-packs of these keto chocolate mini bundt cakes.

Macros for Keto Chocolate Mini Bundt Cakes

There are 7 full carbs per cake and 10 grams of fiber, giving a negative net carb count. Fat: 21 g. Protein: 6. Calories: 262.

More Keto Chocolate Desserts from Spinach Tiger

(All Grain Free, Gluten Free, Sugar Free)

• Chocolate Peanut Butter (Reese’s Copycat)
• Chocolate Budino
• Chocolate Pudding
• Chocolate Pots de Creme
• Chocolate Ding Dong Cake
• Chocolate Chip Pecan Cookies
• Chocolate Buttercream (low carb)

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Keto Mini Chocolate Bundt Cake with Ganache

Perfect for celebrations, grain free, gluten free, topped with sugar free ganache.

Course keto bundt

Cuisine American

Keyword keto bundt cake, keto cake, keto chocolate cake

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 14 cakes

Calories 262kcal

Ingredients

Dry Ingredients

• 260 grams almond flour
• 28 grams coconut flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoons sea salt
• 1 cup Granulated Swerve powdered erythritol

Unsweetened Cacao or Cocoa Powder

• 1 teaspoon espresso powder
• 2/3 cup unsweetened cocoa powder

Wet Ingredients

• 1/2 cup boiling water
• 6 eggs room temperature
• 1/2 cup avocado oil or olive oil
• 60 grams sour cream
• 1/4 cup almond milk unsweetened
• 1 teaspoons vanilla extract

Chocolate Ganache

• 1 cup Sugar Free Chocolate Chips
• 1/2 cup heavy cream

Instructions

• Preheat oven to 350 F. (180 C) on bake mode.
• Spray bundt pans. The silicone pans I use make 14 mini bundts. If you only have two pans, use remaining batter for cupcakes.
• Mix listed dry ingredients. (Almond flour, coconut flour, baking soda, baking powder, xanthan gum, salt). together. Set aside
• In small bowl add cocoa powder and boiling water together. It will be thick. Add in the sour cream and whisk, adding in a few tablespoons of almond milk, and vanilla. Set aside.
• Beat eggs well for a few minutes with your mixer.
• Slowly stream in oil. You can use either avocado oil, or extra virgin olive oil.
• Add in Swerve or powdered erythritol of choice.
• Add cocao powder mixture to the egg and oil mixture.
• Add dry ingredients. Mix just until mixed on low. Batter will be thick.
• Fill mini bundts to almost full.
• Bake 25 minutes. Internal temperature should reach 207 degrees F.
• Once removed, rest cakes for 15 minutes before removing.

Chocolate Ganache

• Put ingredients into stainless bowl. Set bowl over a small saucepan that has simmering water. (Bain Marie). Stir continuously (but not vigorously) until ingredients incorporate. Pour over each bundt before serving.
• Ganache can be placed in refrigerator up to a week, or in freezer for 3 months. To defrost, allow to sit out. Gently reheat in bain marie.
• You can freeze the bundt cake with ganache in air-tight container.

Notes

Cake can be pre-frozen by wrapping on plastic. It’s best to freeze without topping and put that on after cake has defrosted. 

However, you can freeze left-over cake.

Nutrition

Serving: 1of 14 | Calories: 262kcal | Carbohydrates: 10g | Protein: 6g | Fat: 21g | Fiber: 13g | Sugar: 1g

The post Keto Mini Chocolate Bundt Cakes with Chocolate Ganache appeared first on Spinach Tiger.

I’m not sure how lemon and poppy seeds ever became the perfect marriage, but they did. Poppy seeds are seeds of the opium plant, but are not considered a pharmaceutical. Does anyone remember, though, when Elaine on Seinfield flunked a drug test because she was eating poppy seeds muffins. I’m not too worried about this as breads, bagels and muffins are made with poppy seeds all day long. 

You can make this recipe into 12 over-sized muffins, my famous Lala Cakes, or a bundt cake. This is best topped with a sugar free lemon glaze and not a frosting or buttercream.

Swerve is my go to keto sweetener. Read here why.

Keto Lemon Poppy Seed Lala Cakes (Individual)

What makes these cakes so lovely is that they are flat, have more glaze on surface, easy to eat, easy to share. I bake my individual cakes in these cups.

Lemon Glaze for Keto Lemon Bundt Cake

Lemon glaze is easy to make. Mix lemon juice with the Swerve Confectioner’s Sweetener until you get the right consistency. You can also add in some lemon zest to the glaze. You can use some lemon extract and water instead of lemon juice.

Can I Freeze this Cake?

This cake freezes well. Wrap tightly in plastic wrap. When ready to defrost, take off plastic, rewrap loosely and defrost in fridge. Be careful about microwaving this cake to defrost as you may make it dry.

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Keto Lemon Poppy Seed Cake

Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries

Course Keto Muffins

Cuisine American

Keyword gluten free, keto bars, lemon cake, lemon poppy seed

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 168kcal

Author Angela Roberts

Equipment

• lemon zester
• Bundt Pan
• Drizzle Spoon

Ingredients

• 2 tablespoons butter
• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1/2 cup unsalted butter melted
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 60 grams sour cream 4 tablespoons
• 2 lemons juice and zest
• 1 tablespoon poppy seeds
• baking spray

Lemon Glaze

• 1 cup Swerve Confectioner's or more as needed
• 4 tablespoons lemon juice

Instructions

• Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
• Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum, poppy seeds. Swerve granulated. Set aside.
• Beat Eggs for 5 minutes.
• Stream in melted butter.
• Add lemon extract.
• Add sour cream, lemon juice and zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Bake for 30 to 35 minutes minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
• Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
• After 15 minutes, take a knife again around the edges. Using a template or cake board, using both hands flip cake over. Allow to cool before glazing.

Glaze

• Mix lemon juice with Swerve Confectioner's sweetener. You may add more or less Swerve or lemon juice to get the right consistency. Drizzle over cooled cake. Make sure to cool cake completely before glazing.

Notes

You can replace the oil with 1/2 cup melted unsalted butter.

Nutrition

Serving: 1of 12 | Calories: 168kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Fiber: 2g

The post Keto Lemon Poppy Seed Cake, Sugar Free Lemon Glaze appeared first on Spinach Tiger.

They did order a regular cake from a local bakery for baby and friends, but didn’t want to break their own keto diet. They were so thrilled with how the bundt cake turned out, they sent me pictures of their celebration, thanking me for the cake. This is the best way to convey to you that this recipe is truly tested. 

I decided I had to share this bundt cake with you, which will be a wonderful addition to your Easter brunch or Mother’s Day brunch.  

Lemon blueberry bundt cake is keto friendly, paleo friendly and gluten free. Sweetened with Swerve, powdered erythritol, and no spike in blood sugar, and safe for diabetics. 

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Avocado Oil
• Lemon Juice
• Lemon Zest
• Lemon Extract
• Blueberries
• Xanthan Gum (helps to bind the flours during baking)
• Baking Powder
• Salt

If you’re intimidated to make a bundt cake, because you’ve had problems in the past, I’m here to tell you that I have success every single time turning over my bundt cakes. I have to, as I have a bakery. I used to be fearful turning a bundt cake over, worrying about it sticking, until I developed a few tips.

I made this recipe into keto lemon blueberry muffins here. 

Tips for Successful Bundt Cake

I am somewhat an expert on making keto bundt cakes as I’ve made hundreds of them for my keto bakery. I have great success in turning them over and making sure they are properly baked in the middle without over-browning. 

• Heavily butter your bundt pan.
• Place bundt pan in freezer. This helps to prevent over-browning.
• Spray pan with a baking spray (I only use avocado oil or coconut oil spray).
• The cake is done at 210 F. but I take it out once it reaches 207. 
• Set a timer for 15 minutes once you take your bundt cake out of oven.
• Use a silicone knife to gently go around the edges now and at the end of fifteen minutes.
• Using either a template (see this post) or a cake board, turn over. 
• Cool completely before adding glaze. 

You can check out the lemon blueberry muffins here.

Tips for Adding fruit to Bundt Cake

Remember that the bottom of your bundt cake pan is the top of your cake. Don’t put any fruit on top of batter (which will be your bottom). Before I add fruit, I will roll my blueberries in some swerve confectioner’s sugar to help them from easily sinking to the bottom.

Add in half of your batter to bundt pan before adding any fruit. Keep in mind that it’s natural for blueberries to sink a bit to the bottom. Notice that in this cake there is fruit at the top which adds to its prettiness.

How to add lemon flavor to a Keto Lemon Blueberry Bundt Cake

I do three things to add lemon flavor. Almond flour and coconut flour are the main ingredients and don’t absorb lemon flavor as easily as regular flour. This is why I add bottled lemon juice and extract to the fresh lemon juice and zest. You an use all fresh lemons. 

• Fresh Lemon Juice and zest
• Bottled Lemon Juice (can use all fresh)
• Lemon Extract

Lemon Glaze for Keto Lemon Blueberry Bundt Cake

I have to share this Wilton Drizzle Spoon with you. It’s very inexpensive and so perfect for drizzling. I use this all day long in the bakery for all the glazes. 

This drizzle is made with fresh lemon juice and Swerve confectioner’s sweetener. If you don’t have any confectioner’s, you can take the Swerve granulated and put it in your food processor until you get a powdery texture.

I avoid lemon extract for the glaze, as it’s not necessary, but if you could use it if you’re out of fresh lemon juice.  Always taste first. You do want your glaze to be tart and lemony.  You have to judge how thick your glaze is and make adjustments as needed. Use a spoon like this to drizzle glaze. Garnish with fresh berries. 

I hope you enjoy this bundt cake as much as my customers do. Please let me know, and take a look around at all my keto bundt cakes. 

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Nutrition Value for Keto Lemon Blueberry Cake

Net Carbs: 2,  Calories: 136, Fat: 2 g

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Keto Lemon Blueberry Bundt Cake

Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries

Course keto bundt cake

Cuisine American

Keyword blueberry, bundt cake, gluten free, keto bars, lemon cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 184kcal

Author Angela Roberts

Equipment

• lemon zester
• Bundt Pan
• Drizzle Spoon

Ingredients

• 2 tablespoons butter
• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon xanthan gum
• 1/2 cup unsalted butter melted
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 60 grams sour cream 4 tablespoons
• 2 lemons juice and zest
• 1 cup blueberries
• baking spray

Lemon Glaze

• 1 cup Swerve Confectioner's or more as needed
• 4 tablespoons lemon juice

Instructions

• Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
• Mix together almond flour, coconut flour, salt, baking powder, xanthan gum, Swerve granulated. Set aside.
• Beat Eggs for 3 to 5 minutes.
• Stream in melted butter.
• Add lemon extract.
• Add sour cream, lemon juice and zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Heavily butter bundt cake and freeze.
• Pour batter into bundt pan only 1/4 way before adding blueberries. Add more batter and berries, but don't have any berries at the top, which ends up being the bottom of the cake.
• Bake for 30 to 35 minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
• Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
• After 15 minutes, take a knife again around the edges. Using a flat plate or cake board, using both hands flip cake over. Allow to cool before glazing.

Glaze

• Mix lemon juice with Swerve Confectioner's sweetener. Drizzle over cooled cake. You may need to make adjustments adding more confectioner's if you need to thicken or more lemon juice or water to thin out.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 6g | Protein: 5g | Fat: 16g | Fiber: 3g




The post Keto Lemon Blueberry Bundt Cake, GF appeared first on Spinach Tiger.

The feedback from the bakery for this lemon bundt cake has been overwhelmingly positive and the reorders keep coming. While there are lots and lots of keto bake blogs out there, no one is making the recipes hundreds of times. This gives me a great advantage in tweaking recipes to perfection.

If you are in the Nashville area, know that I have a keto bakery and you can order this cake or you can bake it. Soon videos will be offered in on-line classes. Make sure you subscribe to stay in touch.

I have made this keto lemon bundt cake four times in the last week, two for customers in my home bakery and two for us. We also make little Lala Cakes with the same recipe. Makes 12.

This is the one keto cake the twins absolutely love. They are not big cake eaters, but spent three weeks here doing “zoom” school and this cake was one of the treats that got them through. In fact, they complain that I don’t bake with sugar anymore, but devoured this cake!

The Ingredients for Keto Lemon Bundt Cake

This delicious keto lemon bundt cake is grain free, gluten free, sugar free made with almond flour and a little coconut flour, plenty of eggs, fresh lemon juice, lemon zest and some sour cream. It is topped with a lemony butter glaze and then optionally a little bit of lemon cream glaze.

Almond flour is not easy to lemon up. You really do need to use FRESH lemon juice and lots of it along with all the zest you can zest. You can also add a little lemon extract, but do so very gingerly. I only used 1/2 teaspoon and it was the right amount. More and it will taste artificial.

Blanched Almond flour – this is the staple ingredient of my alternative baking recipes. Make sure you use blanched.

Coconut Flour – Use just a couple tablespoons, which adds to the moist texture. I use this brand.

Sour Cream – This added fat contributes to moistness.

Lemon Juice – Use fresh only if you really want this cake to sing, and before juicing, zest the lemons. We will use it all.

Butter – This is an all butter cake,  and I suggest you use your finest for this recipe, such as a grass fed butter or European butter. It’s worth the splurge.

Lemon Extract – Use this sparingly. I only used 1/2 teaspoon.

Xanthan Gum – A food additive and soluble fiber which acts as a binder and helps develop some elasticity. You can make cake without it, but it will have a tendency to fall apart, and this is especially true for lemon cake.

Lemon Juice– Use fresh lemon juice only and don’t forget to zest first. I use a full 1/2 cup and a lot of zest.

Lemon Zest – You will want to zest all the lemons. Half of the zest goes into the cake and half into the lemon butter finish.

Lemon Peel – We love taking the Swerve and making candied lemon peel to top the cake. We use this tool from Oxo.

Swerve Granulated – This is my choice for sweetener. I wrote an article here about Swerve and why I use it.

Swerve Confectioner’s – Perfectly processed for making frostings and glazes.

Butter – I topped this cake with a butter glaze made from Swerve Confectioner’s and unsalted grass-fed butter.

Bundt Cakes are Tricky to Release 

I make several bundts a week for the bakery and my tips posted here work.

How to Glaze and Garnish a Keto Lemon Bundt Cake

I’m going to keep this really simple for you with a lemon butter glaze, cooked on the stove.

I love to top this cake with a sugared (Swerve) lemon peel. The peel needs to be made in advance so it can dry out if you want to have garnish.

If you have time, it’s best to peel the lemon garnish a day before serving,  or at least several hours. Peel the lemon, sit in some granulated Swerve (powdered erythritol) and allow to dry out. Store in a jar. Save the lemon for all the juice you will need, or go ahead and use this lemon to make your glaze which can be made in advance and stored in the refrigerator.

I make a lot of this peel for the bakery and have discovered that I can keep the lemon peels in a jar in the fridge for at least a week, once they are completely dried out.

Make Small Bundt Cakes

This recipe also made six mini bundt cakes with some left over. I think this recipe will make 6 to 8 small bundts. (These are not mini bundts).

More Keto Bundt Cakes from Spinach Tiger

Keto Orange Bundt Cake with Orange Butter Glaze

Keto White Chocolate Raspberry Bundt Cake

Keto Cream Cheese Filled Pumpkin Bundt Cake

Keto Chocolate Ganache Bundt Cake

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Keto Lemon Butter Bundt Cake

Grain Free, Sugar Free, Almond Flour Keto Lemon Bundt Cake Orange and Lemon Butter Glaze.

Course Cake, Dessert

Cuisine Italian

Keyword bundt cake, keto cake, orange cake

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 10 slices

Calories 285kcal

Equipment

• Bundt Pan
• Cake Dish
• lemon zester
• lemon peeler

Ingredients

Preparation for Bundt Pan

• 1/4 cup butter
• baking spray

Dry Ingredients

• 260 grams blanched almond flour 3 cups
• 28 grams coconut flour 1/3 cup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum

Wet Ingredients

• 1 cup Granulated Swerve
• 8 tablespoons unsalted butter
• 6 extra large eggs
• 2 tablespoons sour cream
• 8 lemons for peel, zest and juice
• 1/2 teaspoon lemon extract optional
• 2 tablespoons lemon zest

Lemon Butter Topping

• 4 tablespoons butter
• 2/3 cup Swerve Confectioner's Sweetener see notes
• 2 tablespoons lemon juice with zest
• 1/4 teaspoon lemon extract if needed

Instructions

• You can take one of the lemons to make lemon peel with this tool. Dry and place in granulated sugar. Allow to dry. This is for garnish and optional. You can do this a day before or several hours before.

Prepare Bundt Pan

• Completely cover every nook and cranny of the bundt pan with butter Mixture.
• Freeze the pan. Once frozen, you can then move the butter around into crannies if needed, making sure every little section has butter.

Cake

• Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode.

Dry Ingredients

• Mix almond flour, coconut flour, baking powder, baking soda, salt, xanthan gum in a bowl. Whisk together and set aside.

Wet Ingredients

• Cream together butter and sugar for five minutes.
• While that is happening, wash lemons, zest, and juice.
• Once mixed, add eggs and mix each one at at time for 30 seconds to fully incorporate.
• Add sour cream.
• Add 1/2 cup lemon juice, extract, and 2 tablespoons lemon zest.
• Add dry ingredients to this wet mixture.

Bake Batter

• Give the pan one more light spray with baking spray.
• Pour batter into the prepared bundt pan. Smooth out top with offset spatula.
• Bake for approximately 30 to 40 minutes. Test at 30 minutes. Internal temperature should be approximately 207 degrees F, no more than 210. Cover with foil if cake starts to brown too much, if inside is not at correct temperature.

How to Remove Cake from Bundt Pan

• Allow cake to cool for 15 minutes. This is important! Gently use an off set spatula or butter knife and go around the edges and middle to make sure cake is released on sides.
• Place a cut out of cardboard.. Can use a paper plate with hole cut out, not styrofoam). This helps to hold cake in place when turning over. Place on cake plate.
• If using the lemon butter glaze, you apply while cake is warm or at room temperature.
• This cake will stay fresh at room temperature for up to seven days.
• You can freeze this cake. Wrap well in plastic wrap. Defrost in refrigerator.
• Zest all of the remaining lemons. Save zest. Juice all lemons.

Make Lemon Butter Glaze

• Don't make lemon butter glaze until the cake is released onto the cake plate. Don't attempt to pour into bottom of bundt pan, as that will make it hard to take cake out.
• Put all ingredients except lemon extract in small sauce pan and heat until confectioner's sweetener is incorporated. Pour over cake. Garnish with dried lemon peel. Only use extract if needed. Taste first.

Nutrition

Serving: 1of 18 | Calories: 285kcal | Carbohydrates: 7g | Protein: 9g | Fat: 29g | Fiber: 3g | Sugar: 1g

The post Keto Lemon Butter Bundt Cake with Lemon Butter Glaze appeared first on Spinach Tiger.

Friends, you’re in great luck if you’re looking for delicious low-carb, keto desserts.

I just passed my one -year anniversary running my home keto bakery. This means the recipes here at Spinach Tiger  are tested, re-tested and tested again, as I did with this low carb pumpkin bundt cake with a cream cheese swirl.

It’s one thing to post a recipe on a blog, although if you know me, I do take this very seriously. But it’s quite another thing to develop recipes and sell the cakes.  It has to taste good and this delivers on taste and texture.

I will give you everything you need to know for keto baking success, including how to release a bundt cake from the pan, which used to be my scariest moment until I figured out the perfect fail-proof technique.

What ingredients do I use for a low carb pumpkin bundt cake?

As usual, I make a combination of blanched almond flour and coconut flour, baking powder, Swerve sweetener, xanthan gum, salt, pumpkin pie spice.

I use a 3/4 cup of pumpkin puree, five eggs and pumpkin pie spice. There is no need to add any other liquid to this. If you want super moist you can use a full cup of pumpkin puree.

How do you make a cream cheese filling?

I use mainly use my wonderful cheesecake recipe and scale it down.

I use 12 ounces of cream cheese (1 1/2 bars) with one extra large egg and 1/3 cup sour cream, sweetened with with 1/2 cup Confectioner’s Swerve. It’s cheesecake in the middle!

Tips for Baking Low Carb Pumpkin Bundt Cake 

Baking in a bundt pan is perhaps the biggest challenge for a high protein almond-flour based cake. I have a few tips for you and it works PERFECTLY!

• Use butter  to grease pan. Get every crevice.
• Freeze the pan once the paste is applied. This helps set the butter.
• After baking, allow to cool for fifteen minutes. This is important.
• Make a cardboard template to slip down onto the cake to hold it in place while you are releasing the cake.  I use a paper plate (not styrofoam). This way, the cake won’t suddenly drop! Slide onto your cake pan and leave it there. This is not a perfect cut-out, but it doesn’t have to be.
• Turn cake over onto cake plate or large parchment. Let it cool completely before applying glaze or frosting.

What Sweetener do I use for keto desserts?

I use Swerve (a powdered erythritol) and I wrote all what Swerve is and why I use it here.

What Pumpkin Puree do I use?

I use Libby’s but you can use any brand.. The important thing is using pumpkin puree, not pumpkin pie mix. Some brands are more yellow than deep orange and will affect color (but not taste) of the cake.

Cream Cheese Glaze or Cream Cheese Frosting 

You have options. You can use this low carb cream cheese frosting or do cream cheese glaze found here. I like it both ways, but tend to go glaze most often.

The glaze will dry harder and the cream cheese frosting will not. This is your choice.

I like to use a thinner glaze and apply it with a piping bag no piping tip. I snip the tip of the bag taking care to make it small enough to hold.  These are my all time favorite piping bags, as they have a texture and are easy to grip.

What is the best pumpkin pie spice?

My favorite brands are Trader Joe’s and Spice Islands.

If you do make your own as I did here, make sure you start with good spices, especially cinnamon, as not all are created equally. I usually use Spice Islands.

Important Baking Notes

• Make sure you blend your cream cheese mixture well. I use a blender.
• Microwave a teaspoon of batter to taste to see if you have enough pumpkin spice flavor.
• Pay strict attention to my tips on removing a bundt cake from the cake pan.
• Once removed, do not touch cake until completely cool.
• Only put 1/3 batter in bundt pan before adding cream cheese mixture.

Option:  Low Carb Pumpkin Bundt cake without the cream cheese  

If you want to make a simple low carb pumpkin bundt cake, eliminate the cream cheese filling. It’s still a great pumpkin cake by itself. Your cooking time will be less.

How do I know when my bundt cake is done?

This is tricky and I have all the tricks. My rule of thumb is make sure your cake is done by using a meat thermometer. I will take out when the middle reads 205 degrees F., 96 C.  A cake is done at 210 and will continue to bake once out of the oven. Pumpkin is moist and there is little worry about a dry cake, but you do’t want an under-cooked cake.

Macros for Cream Cheese Bundt Cake

Net Carbs: 5    Calories: 292    Fat: 22   Protein: 9

What Bundt Pan do I use?

I love the Nordic Ware bundt pans like this one.

More Low Carb Bundt Cakes from Spinach Tiger

Low Carb Orange Bundt Cake with Orange Butter Glaze

Low Carb Chocolate Ganache Bundt Cake

Low Carb White Chocolate Raspberry Bundt Cake

Print

Cream Cheese Stuffed Low Carb Pumpkin Bundt Cake

Filled with cream cheese, this pumpkin cake topped with vanilla glaze is dreamy.

Course Keto Cake

Cuisine American

Keyword cream cheese, keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings -24 servings

Calories 270kcal

Ingredients

Cream Cheese Filling

• 12 ounces cream cheese room temperature
• 1/4 cup sour cream
• 1/2 cup confectioner's Swerve
• 1 egg
• 1/2 teaspoon maple extract optional
• pinch salt

Pumpkin Cake Dry Ingredients

• 260 grams blanched fine almond flour
• 28 grams coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup granulated powdered erythritol I use Swerve
• 2 tablespoon pumpkin spice

Cake Wet Ingredients

• 1/2 cup avocado oil
• 5 eggs room temperature
• 3/4 cup pumpkin puree
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract

Cream Cheese Vanilla Glaze

• 4 ounces cream cheese See Notes
• 1 1/2 cups Swerve Confectioner's Sweetener
• 1/4 cup water More if needed
• 1/2 teaspoon vanilla

Cream Cheese Frosting Recipe Here

Instructions

• Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
• Preheat oven to 350 degrees F. 180 C.

Cream Cheese Filing

• Put in blender adding eggs, sour cream first.
• Add maple extract if using (or use vanilla extract).
• If cream cheese isn't soft enough, microwave for ten seconds. It can be warm.
• Add cream cheese and blend until smooth. Set aside.

Cake Batter

• Mix eggs with oil.
• Add pumpkin puree, sour cream, followed by vanilla.
• Mix all dry ingredients in separate bowl. Whisk to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• Pour 1/3 of batter into bundt pan. Smooth out with offset spatula.
• Pour cream cheese mixture evenly over batter.
• Top with the rest of the cake batter. Smooth out.
• Bake for 45 minutes until a thermometer measures at least 205 degrees F. Check at 35 minutes. You may need to cover with foil at this point, if edges are browning.

Remove Bundt Cake from Pan

• Set a timer for 15 mins. (More tips in blog post).
• Take a small offset spatula and go around the edges.
• Use cardboard cut out as described in blog post tips. Cover cake with template and turn over. Carefully set on cake plate.
• Allow to cool completely before glazing.
• You can either use a thinner cream cheese glaze below or a thicker cream cheese frosting.

Cream Cheese Glaze

• Warm cream cheese for about 15 seconds in microwave.
• Put confectioner's in separate bowl, add water a little at a time.
• Add cream cheese, vanilla and dash of salt.
• Mix well. You should be able to put glaze in piping bag and clip off small tip of bag and using a quick motion up and down, applying glaze. You can also pour it or use a spoon to apply.
• When applying glaze with a pastry bag, place a cupcake liner in center of bundt cake, which catches extra glaze. You can then remove and use.
• Refrigerate cake for several hours before serving. Keep stored in refrigerator.

Notes

Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 

Mix  2 cups Confectioner's Swerve with water by adding a little bit of water at a time. 

Nutrition

Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g

The post Cream Cheese Filled Low Carb Pumpkin Bundt Cake, Gluten Free appeared first on Spinach Tiger.

What Ingredients are used in this grain free keto orange bundt cake?

Whole orange, almond flour, coconut flour, eggs, avocado oil and olive oil are the main ingredients in this cake. You can use all avocado oil or all olive oil. That’s up to you.

Whole oranges are boiled and pureed, which add an amazing orange flavor and moist texture.

This is very much like the one layer orange cake I made a few years ago here,

How to prevent a bundt cake from sticking?

You will love these tips for preventing a bundt cake from sticking.

Tips for Baking in a Bundt Pan

Baking in a bundt pan is perhaps the biggest challenge for a high protein almond-flour based cake. I have a few tips for you and it works PERFECTLY!

• Apply softened butter to bundt pan.
• Freeze the pan. This helps set the butter. Right before adding butter to the frozen pan, give it a spray with avocado or coconut oil spray.
• After baking, cool for fifteen minutes. This is important.
• Make a cardboard template or purchase some cake cardboards to slip down onto the cake to hold it in place while you are releasing the cake. This way, the cake won’t suddenly drop! Slide onto your cake pan and leave it there. This is not a perfect cut-out, but it doesn’t have to be.
• NOTE: I now use round cake cardboard, which also works very well. Once you have turned the cake over, place the cake pan back over the bundt cake until it is completely cool.

Why does this recipe have xanthan gum?

Xanthan gum helps stabilize alternative flours, keeping them from falling apart, the job gluten usually does. However, if you have an aversion to xanthan gum, you can leave out. Your cake may not hold together as well, but it will taste great.

What Bundt Pan Should I use?

Almond flour is high in protein and tends to stick more than other cakes. The more simple the design, the better. I like this one from Nordic Ware, made in the USA and has handles.

Here are ALL the items I use in low-carb baking.

How can an Orange Bundt Cake be keto friendly?

I know I will get comments that this cake can’t possibly be keto because there is an orange in the cake, and oranges have a lot of fruit sugar (fructose). An orange has 16 net carbs for the whole cake, as we are also counting the peel and pith adding fiber.

This cake serves 18 and is 3 net carbs. Some people on keto diet will refuse to eat any fruit, even small amounts and I understand that. I do want to add, however, that my husband lost 12 pounds eating this cake every day.

Why I use Swerve as my sweetener. 

I use both the granulated and the confectioner’s swerve in this case. Read here all about Swerve, what it is and why I use it.

Two Topping Choices

I like to put both the orange butter topping and a dairy free orange icing glaze on this cake. You can choose one or both.

Most of my customers prefer the orange butter glaze, however the icing glaze is dairy free, if you need that.

Orange Butter Glaze

This glaze is absolutely delicious. Butter, Swerve confectioner’s, pureed orange heated and poured over the cake, adding to the already moist cake. You will love this and it’s easy. However, it’s not the best look. Just for appearance I still like to drizzle some icing made with a squeeze of orange juice (or water) Swerve confectioner’s sweetener and some orange zest.

Dried Orange Peel

When this cake is for a special occasion in the bakery, I dry some orange peel slivers in granulated swerve for decoration. This is a great tool to get that perfect lemon peel.

Nutrition Value for Keto Orange Cake

There are 3 net carbs per slice.

You can make mini orange cakes.  Using this orange cake batter recipe here, you can make 12 cupcakes or 12 mini cakes, a one layer cake. This is the little orange cake I sell in my bakery.

More Keto Cakes from Spinach Tiger

White Chocolate Raspberry Bundt Cake

Keto Lemon Butter Bundt Cake

Keto Spice Bundt Cake

Keto Strawberry Cake with Roasted Strawberries

Triple Layer Keto Coconut Cake

Triple Layer Keto Lemon Cake

Keto German Chocolate Cake

Keto Texas Sheet Cake

Keto Brownie Sheet Cake

Print

Keto Orange Bundt Cake

Grain Free, Sugar Free, Almond Flour Keto Orange Bundt Cake Orange and Orange Butter Glaze. Made with Whole Oranges.

Course Cake, Dessert

Cuisine Italian

Keyword bundt cake, keto cake, orange cake

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Servings 16 slices

Calories 285kcal

Equipment

• Bundt Pan
• Vitamix Blender (Or super blender)
• Cake Dish

Ingredients

Preparation for Bundt Pan

• 1/4 cup vegetable shortening

Bundt Cake

• 1 1/4 large navel oranges

Dry Ingredients

• 325 grams blanched almond flour 3 cups
• 35 grams coconut flour 1/3 cup
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 3/4 teaspoon xanthan gum

Wet Ingredient Group

• 1.25 cups Granulated Swerve
• 1/3 cup olive oil (can use all olive oil or all avocado oil)
• 1/3 cup avocado oil
• 7 extra large eggs (9 medium)
• 1 teaspoons vanilla extract

Glaze Icing Option

• 1 cup Swerve Confectioner's Sweetener see notes
• 2 tablespoons orange juice

Orange Butter Topping Option

• 4 tablespoons butter
• 2/3 cup Swerve Confectioner's Sweetener see notes
• 2 tablespoons orange mixture

Instructions

Prepare Bundt Pan

• Completely cover every nook and cranny of the bundt pan with vegetable shortening Mixture. You can choose just to use vegetable shortening. Both methods work.
• Freeze the pan. Once frozen, you can then move the shortening around into crannies if needed, making sure every little section has shortening.

Cake

• Wash Navel orange and trim off the bottom, if necessary.
• Cut into quarters. Put in cold water. Bring to boil for 30 minutes. Drain. Reserve 1/4 cup water.
• Add to Vitamix and pulse until you have a texture of puree, yet with a little bit of zest showing. You may need to add a little water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated.
• Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode.
• You can use a hand mixer or stand mixer to make batter. Add oil and Swerve. Once mixed, add eggs and mix each one at at time for 30 seconds to fully incorporate.
• Add 1 1/4 cups orange mixture to the eggs and mix well. Make sure you have about 1/4 cup reserved for the orange glaze topping.
• Add vanilla extract.
• In a separate bowl whisk the remaining dry ingredients. Add to the egg mixture.
• Give the pan one more light spray with baking spray.
• Pour batter into the prepared bundt pan. Smooth out top with offset spatula.
• Bake for approximately 50 to 55 minutes. Test at 50 minutes. Internal temperature should be approximately 207 degrees F, no more than 210. Cover with foil if cake starts to brown too much, at 40 minutes.

How to Remove Cake from Bundt Pan

• Allow cake to cool for 20 minutes. This is important! Gently use an off set spatula or butter knife and go around the edges and middle to make sure cake is released on sides.
• Place a cut out of cardboard (Can use a paper plate with hole cut out, not styrofoam). This helps to hold cake in place when turning over. Place on cake plate.
• If using the orange butter glaze, you apply while cake is warm or at room temperature.
• This cake will stay fresh at room temperature for up to seven days.
• If only using the white icing topping, wait until cake is completely cool.
• You can freeze this cake. Wrap well in plastic wrap. Defrost in refrigerator.

Notes

This list of ingredients makes a large bundt cake that feeds up to 16. You can make a smaller version with this recipe that feeds up to 12. 

Swerve Confection: You can put Swerve (or Lakanto) into a Vitamix and pulse to make a confectioner’s sweetener.

The Nutrition Value is figured on a cake with an Orange Butter Glaze. 

Nutrition

Serving: 1of 18 | Calories: 285kcal | Carbohydrates: 7g | Protein: 9g | Fat: 29g | Fiber: 3g | Sugar: 1g

The post Keto Orange Bundt Cake with Orange Butter Glaze appeared first on Spinach Tiger.

Italian Orange Almond Cake  made with whole oranges and olive oil is everything it promises. Depth and soul, sweetness and fragrance.

Made with whole oranges, this cake spans many cultures, including middle eastern, which is where I first came in contact with one of my most memorable bites of the year. A cake like this was served at a favorite new modern middle eastern restaurant in Nashville, Lyra.

I ate the cake even when I didn’t need dessert, savoring each moist, citrusy bite. They told me it was made with whole oranges and I knew I was going to make it.

Baking Process and Nutrition for Orange Olive Oil Cake

I used navel oranges, extra virgin olive oil, eggs, almond flour and Swerve as my sweetener, making this sugar free and naturally gluten free.

You can either use a light glaze or a heavier glaze like below.

There are many versions of this cake, some with almond flour (as Lyra makes) and some with regular flour. This is an almond flour version using olive oil and whole oranges.

If you use cara cara oranges, you’ll get an even deeper orange color as the picture below, but I don’t recommend blood oranges unless you really up the sweetener as they can be bitter.

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The Sicilians have been making orange cake forever and I remember eating something very similar in Tuscany. While I might love looking at layer cakes slathered with frosting, single- layer cakes with a smattering of glaze call my name much more.

Orange Olive Oil Cake Tested Six Times

This year I made this I had a word of the year. Diligence. This cake has proven that to be true because in trying to get this right, I made it six times in two weeks   It’s moist, but not too moist and all you taste is orange.

How to Test the Batter and Adjust Sweetener

Now that I have a home bakery and have baked over 1500 small cakes, I am certain of the amount of sweetener, which is one cup per one layer of cake or 12 small cakes.

The best way to test the batter is to microwave a tablespoon of cake for 30 to 60 seconds. This will help you make adjustments for flavor.

Glaze for Olive Oil Orange Cake

The glaze is super easy to make. I used Swerve Confectioner’s Sugar (powdered erythritol). You have to decide how thick you want a glaze. I like it thick sometimes, thinner other times. Start with 2 tablespoons of orange juice and add sweetener  (up to a cup) until you get the viscosity desired. I reserve some of that pulverized orange to add in to the glaze. Then immediately apply the zest. I suggest waiting until the cake is completely cool first, or the glaze will run.

NEW: Orange Butter Glaze Option

This orange cake is very popular in my keto home bakery and has gone through even more improvements (after baking almost 1500 small cakes). You can look at the notes in the recipe to see what those changes are. Most recently, I’ve been adding a butter glaze using some of the pulverized orange mixture with butter and some of the Swerve Confectioner’s sweetener. It’s less sweet than the glaze mentioned above.

This has been met with rave reviews, making the orange cake the favorite in the bakery!

Baking with Olive Oil

I love baking with olive oil. It’s a healthy oil, and rises higher than a butter cake. You can use half olive oil and half avocado oil, which is what I do for the bakery.

Sweeteners for Sugar Free Olive Oil Orange Cake

I use two different sweeteners, Swerve granulated, Swerve Confectioner’s Sugar. You can make the confectioner’s by placing the granular into a Vitamix until it gets that confectioner’s texture.

I highly recommend this powdered erythritol as it causes no spike in blood sugar, has no carbs or calories and is not GMO. Read about why I use this sweetener here.

You can Make this into a Orange Bundt Cake

Only recently have I been making orange bundt cake, mainly to share with friends. Their rave reviews cannot be stated enough.

You can make a small bundt cake with 12 servings with this recipe. You can also multiply the recipe by 1.5 to make a larger bundt cake, which serves 16. If you do this, please use the bundt cake tips at this post for white chocolate raspberry bundt cake.

Sicilian Orange Olive Oil Cake is the Anytime Cake

This is a breakfast cake, a dinner cake and lunch box cake. It’s not messy, and doesn’t make many crumbs. When my mother fed this cake to the neighbor children who visit her (that’s a story), they went bananas over this cake and I’ve promised to make them one.

More Grain Free Cakes from Spinach Tiger

• Grain Free Lemon Cake
• Keto Raspberry White Chocolate Bundt Cake
• Keto Strawberry Cake with Roasted Strawberries
• Angel Food Cake
• Keto Carrot Cake
• Keto Chocolate Cake
• Lemon Poppy Bundt Cake
• Keto Cinnamon Roll Cake
• Keto Triple Lemon Cake
• Triple Layer Keto Coconut Cake
• Keto German Chocolate Cake

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Italian Orange Almond Cake Made with Whole Oranges (Gluten Free)

Italian Orange Cake Made with Olive Oil and Whole Oranges, gluten free, sugar free, dairy free.

Course Dessert

Cuisine Italian

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 10

Calories 181kcal

Author Angela Roberts

Ingredients

• 1 1/2 large navel orange Or 1 extra large orange
• 2 1/2 cups blanched almond flour 260 grams
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum see notes
• 1 teaspoon fine sea salt
• 1 tablespoon baking powder
• 1/2 cup olive oil see notes
• 1 cup granulated swerve
• 6 large eggs
• Baking spray or oil for baking pan I used this baking spray.
• 
  Orange Glaze for One Layer Cake
• 2 tablespoons orange juice from the other half of orange
• 1/2 cup Confectioners Sugar I use sugar free Swerve
• zest of the half orange
• Kitchen Equipment
• 9 inch cake pan
• baking spray
• parchment paper
• tin foil

Optional Butter Glaze

• 2 tablespoons orange mixture (that is used for the cake)
• 4 tablespoons butter
• 1/2 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees f. (180 C).
• Prepare a 9 inch cake pan with parchment paper. Use baking spray, or oil.
• Cut oranges into quarters, Place in pot to boil, adding just enough cold water to cover by 2 inches.
• Boil for 30 minutes. Drain. Cool. Drain. Place in Vitamix and mix until oranges look like a mush. You don't want big pieces of peel.
• Mix almond flour, coconut flour, xanthan gum, salt, baking powder together.
• Whisk until well incorporated. Set Aside.
• Mix olive oil with Swerve in the mixing bowl you will be making the cake.
• Add eggs one at a time on medium high speed.
• Add vanilla extract.
• Add 1 cup of orange mixture. Mix. (make sure to reserve 2 tablespoons for butter glaze). Mix thoroughly.
• Add flour mixture and mix just until incorporated on medium low.
• Pour into prepared pan. Bake for 40 to 50 minutes. putting foil over cake loosely once it golden. (around 20 to 30 minutes). Inside middle should get to 205 degrees F. when tested with a meat. thermometer.

Orange Glaze

• Mix orange juice and confectioner’s sugar together.
• Cool cake completely before adding glaze, unless serving warm and you want a transparent glaze.
• If you want thicker glaze add more confectioner’s sugar.
• Garnish immediately with orange zest.

Optional Butter Glaze

• Put all ingredients in small saucepan at one. Heat until mixed together, stirring.
• Pour over cake while still warm.

Notes

This recipe was improved on April 27.  

I added an optional butter glaze, which I now use in my keto bakery. 

These changes were made because they work even better and I sell this orange cake in y bakery using these improved changes. 

Re: xanthan gum is not absolutely necessary. I use it to prevent almond flour cakes from crumbling. 

Re: Confectioner’s Swerve. You can put Swerve granular in a vitamix to make a confectioner’s powdered Swerve. Just pulse until it is the consistency of powdered sugar. 

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 5g | Protein: 5g | Fat: 17g | Fiber: 3g

The post Italian Orange Olive Oil Cake with Whole Oranges (Grain Free) appeared first on Spinach Tiger.

Keto White Chocolate Raspberry Bundt Cake Celebrates Eleven Blogging Years and 1200 Recipes

It’s the perfect cake to celebrate my 11th blogging anniversary. I hit publish for the first time after midnight just past Christmas Eve in 2008. I made my decision in December 2007, but I spent a year getting myself in gear and it’s been the best career experience of my life.

I still have the same passion I did in 2007 when I discovered food blogs and knew on the spot, I was going to carve out a life as a food blogger. I had no idea where it would take me, but I knew it was my calling, my purpose, my joy.

In 2019, I added another facet to the Spinach Tiger brand. I opened a home keto bakery. It all happened quite by accident when a stranger in the neighborhood asked for some keto muffins and the night of delivery asked for three dozen more. I looked at my husband and said “I have a keto bakery.” And, just like that, I let people know and I’ve been busy every single week.

The good news for you, my precious readers, is that I’ve honed my keto friendly desserts. I sent out test cakes and listened to the feedback. My bakes HAVE to be great, because they are not cheap and people have to drive to pick them up. I have to make it worth their while and I have to make sure the macros are right.

Keto Bakery Classes

In December I decided to promote keto baking classes, and my first class filled up in one day. I am thrilled and excited to be able to do this, because teaching people to have kitchen skills is part of my passion and to teach people to get off sugar and still have dessert joy is beyond happiness for me.

This means that the recipes I give you must work. Find out more about the classes held in Franklin (Nashville area) here. 

The Challenge of the Keto White Chocolate Raspberry Bundt Cake

My challenge in making this keto white chocolate bundt cake was finding sugar free white chocolate. I’m so happy to inform you that ChocZero is making a high quality white chocolate chips. Once I opened the first bag, I ordered six more and got busy making this cake.

Now here is funny story. I decided to make a “practice” cake and as I was taking it out of the oven, I received a text asking for a raspberry cake. I kid you not. This really happened.

Two days later, they picked up their cake and the feedback was stupendous. She texted me back “amazing, fabulous.” She couldn’t believe how delicious a keto cake could be. She had this cake in the past and remembered it and wanted to know if I could do a keto version. I said, well I just pulled a white chocolate raspberry cake out of the oven. I’ll send a picture once it’s frosted.

Bundt cakes can be scary because you don’t want anything to stick when you take it out of the pan. I have the answer for that dilemma.

Tips for Baking in a Bundt Pan

Baking in a bundt pan is perhaps the biggest challenge for a high protein almond-flour based cake. I have a few tips for you and it works PERFECTLY!  (Since original post, I have changed this from a paste to using butter). 

• OR my new method: Use a generous amount of butter, hitting every crevice.  
• Freeze the pan once  butter is applied.  
• After baking,  cool for fifteen minutes. This is important. 
• Using either a butter knife or offset spatula, go around the sides making sure the cake is lifting.
• Make a cardboard template to slip down onto the cake to hold it in place while you are releasing the cake. This way, the cake won’t suddenly drop! Place the top over cake, hold with one hand and turn over. You can also use a cake board or anything like that to put over cake when you turn it over,
• Slide onto your cake pan and leave it there, until cake is completely cooled. This is not a perfect cut-out, but it doesn’t have to be.
• Do not touch cake until it has cooled or it will break. 
• Freeze: You can freeze cake at this point, after cooling, wrapping well into plastic. Take out 24 hours in advance to defrost in refrigerator, bringing temperature down slowly. In a pinch, I have defrosted, by leaving on counter, but take off the plastic. 

This is what you want your bundt cake to look like when you turn it over!

There are a few decisions to make about this cake. Fresh or frozen raspberries. Seeds or not seeds. Heavy cream cheese glaze (the way that famous bundt company does it) a cream cheese glaze or a water glaze. 

My Favorite Bundt Pan

I  have a few bundt pans and they work great with my tips, I  lean toward the Nordic brand. 

Fresh or Frozen Raspberries for Purée

I vote frozen, unless you just happen to have a bushel of fresh raspberries.

Seeds or No Seeds

I made a seedless puree and it’s really easy if you have a super blender. I added 1/2 cup water with a 10 ounces bag of frozen raspberries to my blender and made a puree. It was very easy to take through a sieve to get rid of the seeds  I then cooked it down in a saucepan with 1/2 cup Swerve. The liquid will appear thinner when it is warm. Once it cools, it thickens up enough.

How to Add the Raspberry Sauce to Keto Raspberry White Chocolate Bundt Cake

Put in half the batter and gently spoon the sauce without smearing the sauce. Then finish with rest of the batter.

I am now looking forward to making a chocolate raspberry bundt cake, because raspberries and chocolate are so yum!

Make a Cream Cheese Glaze for the Keto White Chocolate Raspberry Bundt Cake

I like a drizzled cream cheese glaze for this cake as opposed to the bigger application. You will use a lot less and calories still count!

You can also make a water glaze, but adding confectioner’s sweetener to a little water till you get the glaze consistency you like. Another option is to add heavy cream and confectioner’s. 

Nutrition Values for Keto White Chocolate Raspberry Cake

There are 12 servings:  3 net carbs per slice.

More Keto Desserts from Spinach Tiger

Keto White Chocolate Raspberry Macadamia Nut Cookies

Keto Orange Bundt Cake

Keto Triple Chocolate Bundt Cake

Keto Pumpkin Bundt Cake

Keto Spice Bundt Cake

Keto Chocolate Cake

Keto Raspberry Muffins

 Keto Naked Lemon Cake with Lemon Frosting

Sugar Free Strawberry Sauce

What is Swerve: Why I use Swerve as My Sweetener

More Keto Desserts from Spinach Tiger

Print

White Chocolate Raspberry Bundt Cake

Festive Keto Bundt Cake with raspberry filling and vanilla glaze.

Course Low Carb Cake

Cuisine American

Keyword glutenfree cake, keto cake, keto vanilla cake, low carb cake, sugar free cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 324kcal

Author Angela Roberts

Ingredients

Bundt Pan Preparation

• 2 tablespoons butter or shortening

Cake Ingredients

• 260 grams almond flour 2 3/4 cups
• 28 grams coconut flour 1/4 cup
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 cup butter softened (see notes if you want to use oil)
• 3/4 cup Swerve Granulated
• 5 extra large eggs room temperature
• 2 teaspoons vanilla extract
• 1/4 cup almond milk
• 60 grams sour cream
• cooking spray
• 1/3 cup Choc Zero White Chocolate Chips

Raspberry Puree

• 10 ounces frozen raspberries
• 1/2 cup granulated Swerve
• 1/2 cup water
• 1 tablespoon lemon juice

Cream Cheese Glaze

• 4 ounces cream cheese
• 4 ounces butter
• 1 cup Swerve Confectioner's
• 1/2 teaspoon Vanilla
• dash salt
• 1 tablespoon heavy cream can use boiled water to thin

Instructions

Grain Free Bundt Cake Instructions

Prepare Bundt Pan

• Please read instructions in the blog post.
• I now use a thick smear of butter applied to a bundt pan and then placed in freezer. This helps the outside not brown as much while the inside is baking.
• Preheat oven to 350 degrees F. 180 C. Prepare bundt pan. See below.
• Mix almond flour, coconut flour, baking powder, xanthan gum sea salt. Set aside.
• Mix butter for five minutes.
• Add Swerve Sweetener.
• Beat for one minute.
• Add eggs one at a time, beating one minute each.
• Add vanilla extract.
• Mix sour cream and milk together.
• Add sour cream milk mixture to batter.
• Add dry ingredients.
• Add white chocolate chips
• Mix on medium speed until incorporated. Don't over mix.
• Spoon half of the batter into the pan. Spoon raspberry sauce in, trying not to smear.
• Spoon in remaining batter.
• Bake at 350 degrees F. for 30 to 35 minutes. (Depends on your pan and oven).

  Using a food thermometer, you want to have an internal temperature of 210 degrees F.
• Cool before frosting. Use this Cream Cheese Frosting. Or Low Carb Vanilla Buttercream Frosting Here. or You can make it more pourable by adding milk or heavy cream and placing in a pastry bag or baggie to drizzle. You can also just use a spoon to drizzle.

Raspberry Puree

• Put frozen (or defrosted) bag of raspberries and water in super blender.
• Take this through a sieve to make sure you get rid of the seeds.
• Place this with swerve and lemon juice in small sauce pan.
• Cook on low for about twenty minutes to cook it down. It will be thinner before it cools.

Cream Cheese Glaze

• This mades a moderate amount of glaze.
• Make sure both cream cheese and butter are at room temperature.
• Beat together for five full minutes, starting first with butter. Then add cream cheese.
• Add Swerve, cream and vanilla.
• To make this a loose glaze, microwave at five seconds at at time until you can pour off a spoon.
• You can spoon on, put into a pastry bag or plastic sandwich baggie. Cut very small tip and apply.

Notes

5 net carbs per slice

 

You can opt out of butter and use avocado oil in this recipe. Instructions will differ.

1. Beat all eggs for five minutes. 
2. Stream in oil, slowly. 
3. Mix sour cream, milk until thoroughly mixed.
4. Add sour cream mixture, vanilla.
5. Add Swerve to dry ingredients. Add. 
6. Continue recipe.

 

Nutrition

Serving: 1of 12 | Calories: 324kcal | Carbohydrates: 9g | Protein: 6g | Fat: 30g | Fiber: 4g

The post Keto White Chocolate Raspberry Bundt Cake (Grain Free, Gluten Free) appeared first on Spinach Tiger.