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.

Do you remember how refreshing the creamsicle was when you were a kid? It was one of my favorites with vanilla ice cream centered between orange sherbet. There is something about the combination of orange and vanilla that soothes the soul. It’s a happy bite.

This low carb orange creamsicle cupcake is really a combination of two recipes already posted here at Spinach Tiger, and I can’t believe I’ve never put this together before. Orange cake and Low Carb Vanilla buttercream are just brilliant together.

Made with my orange cake batter, using real whole navel oranges, the orange taste is bright, fresh and has a wow factor.

You can make this recipe into an 8 inch layer cake, 12 extra large cupcakes, or a six inch triple layer cake. You will need more frosting for layer cakes than cupcakes.

Why I Use Swerve and What is it?

Macros: Net Carbs – 4 (see more nutrition in recipe)

You might be surprised that you can enjoy something orange and it still be “keto.” This recipe uses the entire orange, including orange peel, which adds fiber and there is one orange per 12 servings. This is very different than a sugar spiking glass of orange juice. There are only 4 net carbs per cupcake if you make 12.

More Keto Citrus Recipes from Spinach Tiger

• Orange Olive Oil Bundt Cake with Orange Butter Glaze
• Orange Dutch Baby with Cinnamon Glaze
• Orange Cranberry Bread
• Lemon Butter Cake

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Low Carb Orange Creamsicle Cupcakes

Grain Free, Sugar Free, Low Carb Orange Creamsicle Cupcakes

Course Cake, Dessert

Cuisine American

Keyword cranberry orange bread, keto cake, orange cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 slices

Calories 394kcal

Equipment

• Muffin Liners
• Vitamix Blender (Or super blender)
• Baking Sheet

Ingredients

Preparation for Bundt Pan

Bundt Cake

• 1 large navel orange

Dry Ingredients

• 260 grams blanched almond flour 2 1/2 cups
• 28 grams coconut flour 2 tablespoons
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon xanthan gum

Wet Ingredient Group

• 1 cups Granulated Swerve
• 1/2 cup avocado oil
• 6 extra large eggs
• 1 teaspoon vanilla extract
• 1 Orange

Vanilla Buttercream

• 1 1/2 cups Swerve Confectioner's Sweetener see notes
• 1 1/2 cups Salted Butter
• 2 teaspoons vanilla extract

Instructions

• Spray liners with baking spray. This batter may make more than 12 depending on the liners you are using.
• Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode to keep from browning, but it's fine to use a convection oven too.

Orange Mixture

• 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 or super blender. Pulse until you have a texture of course puree, with a little bit of zest showing. You may need to add a little of the reserved water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated. It can also be made ahead and frozen.
• Reserve a tablespoon of orange mixture for the glaze.

Dry Ingredients

• Whisk together almond flour, coconut flour, baking powder, salt, xanthan gum, Swerve granulated. Set aside.

Make Batter

• Beat eggs for five minutes. I use my whipping wand.
• Slowly stream in oil.
• Add vanilla extract.
• Add orange mixture to batter.
• Add dry mixture beating on low.
• Use an Ice cream scoop to scoop batter onto each liner.
• Bake for 15 to 22 minutes depending on what liner you use. Use a food thermometer. It needs to be between 207 and 210 F.
• Cool completely before frosting.

Low Carb Vanilla Buttercream

• Whip butter for a few minutes.
• Add vanilla.
• Add confectioner's sweetener 1/2 cup at a time, until all is mixed thoroughly.
• Top each cake with buttercream.

Notes

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

You can skip the glaze and sprinkle with confectioner’s sweetener as an option.

Nutrition

Serving: 1of 12 | Calories: 394kcal | Carbohydrates: 9g | Protein: 8g | Fat: 37g | Fiber: 4g

The post Low Carb Orange Creamsicle Cupcake Recipe 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

Keto Italian Orange Bundt Cake with Orange Butter Glaze

Keto Lemon Butter Bundt Cake with Lemon Butter Glaze

White Chocolate Raspberry Bundt Cake

Keto Triple Chocolate Bundt Cake

Keto Triple Lemon Naked Cake with Lemon Cream Cheese Frosting

Keto Lemon Snack Cake

Keto White Chocolate Lemon (Torta Bianca)

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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.

I love the chocolate chip pecan cookies we sell in the bakery and love even more my white chocolate raspberry macadamia nut cookies.

However, it’s November and there’s nothing as special as a pumpkin cookie with a vanilla glaze. 

As far as making this dairy free, I think substituting the butter with something like Earth Balance would work, following up by with a water glaze.

Typically I make cookies with baking soda to keep them from getting like cake. In this recipe, I wanted a cake texture and used baking powder. 

What flour do I use for keto pumpkin cookies?

I use a combination of almond flour and coconut flour. Both are grain free. 

What sweetener do I use?

I use a homemade keto friendly brown sugar. 

If you have spent any time here at Spinach Tiger, you know I’m a Swerve fan. However, I’m not fond of their brown sugar and I use their granulated Swerve to make my own by adding 1 tablespoon of black strap molasses to two cups of granulated Swerve. This recipe only uses 1/2 cup of that for a total of 4 carbs per recipe.

Why do I use xanthan gum?

Xanthan gum helps keep alternative flours together (not fall apart), helping to replace gluten.

Are these pumpkin cookies gluten free? 

Yes, there is no gluten in almond flour and coconut flour.

Tips for Keto Pumpkin Cookies

• Beat butter well before adding eggs. 
• Weigh almond flour if you can to 140 grams. A food scale is important in keto baking.
• Refrigerate batter for one hour.
• Cool cookies completely before touching. 
• Glaze only cooled cookies.

Happy Holiday Season. You might also love these keto pumpkin recipes, paleo, diabetic friendly and gluten free. 

If you are local to Nashville, I have a keto bakery (now baking in a commercial kitchen) open for pick up or delivery. We make cupcakes (LaLa cakes), bundt cakes, cookies). 

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Keto Pumpkin Cookies

Grain Free, Sugar Free, Soft Keto Pumpkin Cookies with Cream Glaze

Servings 12

Ingredients

Dry Ingredients

• 1 1/4 cups almond flour 140 grams
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 1 tablespoon pumpkin pie spice Homemade recipe here

Wet Ingredients

• 1/2 cup unsalted butter
• 1/2 cup homemade brown sugar sweetener See notes
• 1/2 cup pumpkin puree
• 2 eggs
• 1 teaspoon vanilla

Homemade Brown Sugar

• 1/2 cup Swerve granulated
• 1 teaspoon blackstrap molasses

Cream Glaze

• 2 tablespoons heavy cream or water
• 3 tablespoons water as needed

Instructions

• Dry Ingredients
• Mix all dry ingredients together. Set aside.
• Cream butter and sweetener until fluffy.
• Add eggs, followed by puree, and vanilla.
• Add dry ingredient mixture. Mix on low.
• Form into a dough ball. Wrap in plastic. Refrigerate at least one hour.
• Preheat oven to 325 degrees F.
• Form cookies into 12 balls. Gently flatten to two-inch discs.
• Bake for 14 minutes.
• COMPLETELY COOL before touching.

Cream Glaze

• Mix cream and confectioner's sweetener. Add water as needed to get a pouring consistency you desire. Add glaze after cookies completely cool.
• FREEZING: Freeze cookies BEFORE glazing.

Notes

Instead of making homemade brown sugar, simply use Swerve granulated sweetener and add 1 teaspoon of black strap molasses to the wet ingredients.

The post Keto Pumpkin Cookies (Gluten Free, Paleo) appeared first on Spinach Tiger.

Chocolate lovers, I have the most delicious, fairly easy to make, gluten free, grain free, keto chocolate ganache bundt cake recipe for you. I sell this is in my keto bakery.

I have worked hard to find that perfect chocolate cake that people will not think is sugar free.

It was hard to get a grain free cake that holds chocolate flavor.

When it comes to vanilla cakes and orange cakes, it’s not too hard to flavor an almond flour batter. Chocolate almond flour cake is a bit tricker. This is why I use both coffee and this cacao powder which yields a rich, chocolate flavor that lingers. Then I top it off with a rich sugar free, chocolate ganache.

I’ve only recently started making bundt cakes, because I needed something festive for birthday celebrations in my keto bakery. They have just the right amount of topping and are easy to slice and serve, easy to freeze.

The challenge has always been removing the cake from the pan. Yesterday, I was able to bake four bundt cakes and perfectly remove them, because I have developed a technique that works every time.

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!

• Make a paste. Mix shortening with avocado oil and almond flour and apply thickly inside the pan. Or just use shortening.
• Freeze the pan once the paste is applied. This helps set the paste, so it doesn’t run into a pool of grease.
• 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 ganache or moving it. At this point, it’s still very warm and fragile.

How to Make Sugar Free Ganache 

You will thank me for this if you have been looking for a way to top your chocolate bundt cake. Ganache is a combination of dark chocolate, heavy cream and butter. When you use a higher fat regular chocolate, you don’t need butter, but the sugar free chocolate chips need it. I wrote more about the ganache here. 

Another option is to cover the cake with a vanilla glaze, then ganache, then shaved choc zero chocolate. This might be my favorite.

What is the best Sugar Free Chocolate?

After testing every sugar free chocolate on the market, I choose choc zero.

As an affiliate for choc zero, I earn a small commission, but you get 10 % off using code: SpinachTiger, here. 

It’s my opinion that they have the best sugar free chocolate on the market. If you decide to use a different brand, I recommend Whole Foods Brand or Lakanto. I am not a fan of Lily’s, because of the stevia and aftertaste.

Are there sugar free sprinkles?

Yes, there are sugar free sprinkles. I use the Stoka brand, but have also used the Dees Sprinkles, both on Amazon.  In lieu of sprinkles, I discovered these edible glitter stars stars.

What sweetener is best for keto cake?

I prefer Swerve, a powdered erythritol (a sugar alchohol). Read here why I use Swerve.

What is the best cocoa powder for keto chocolate bundt cake?

I use Better Body Cacao, rich in flavor and makes the best keto chocolate bundt cake. I add in a little bit of coffee to up the flavor.

After trying every cocoa powder possible, this flavors an almond flour based cake the best!

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I also make small chocolate ganache cakes in the bakery.

Best Technique for Oil Based Cakes

• Beat eggs in mixer first, and beat them well.
• Slowly stream oil in.
• Mix milk, coffee, sour cream, vanilla in separate container first.  
• Add Swerve to dry ingredients.  Add gently until just mixed. 
• Batter will be very thick. 

If you live in the Nashville area, I have a home keto bakery.

More Keto Bundt Cakes from Spinach Tiger (all gluten free, grain free, sugar free)

Keto White Chocolate Raspberry

Keto Spice Cake with Cream Cheese Glaze

Keto Italian Orange Cake with Orange Butter Glaze

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Keto Chocolate Bundt Cake

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 40 minutes minutes

Servings 16 slices

Calories 294kcal

Equipment

• Bundt Pan

Ingredients

Dry Ingredients

• 345 grams almond flour
• 41 grams coconut flour
• 1.5 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon xanthan gum
• 1. 5 teaspoons sea salt
• 1 cup unsweetened cocoa powder I use this cacao powder
• 1 cup Granulated Swerve powdered erythritol

Wet Ingredients

• 9 eggs room temperature
• 2/3 cup avocado oil
• 90 grams sour cream
• 1/2 cup strong coffee
• 1/3 cup almond milk unsweetened
• 2 teaspoons vanilla extract

Chocolate Ganache

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

Instructions

• Prepare bundt pan. Use shortening or a mix of avocado oil and a little almond flour to make a paste. Put bundt pan in freezer until ready.
• Preheat oven to 350 on bake (not convection bake), if you have that choice. Convection bake mode will brown the cake on the outside more quickly. You might need to check at 30 minutes and cover with foil.
• Mix listed dry ingredients together. Set aside. This includes the Swerve. Set aside.
• Beat eggs well for a few minutes with your mixer.
• Slowly stream in oil.
• In separate small bowl mix sour cream, coffee, vanilla and milk together.
• Add this liquid to the egg and oil mixture.
• Add dry ingredients. Mix just until mixed on low. Batter will be thick.
• Pour half cake batter into prepared bundt pan. Spoon a small amount of ganache (1/4 cup) over this half. Pour rest of batter over this.
• Bake 40 to 50 minutes. Internal temperature should reach 205 degrees F.
• Once removed, rest cake for 15 minutes. Use cardboard circle to place over bundt cake. Lift cake, and gently turn over onto cake plate. Cool completely before adding ganache.

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.
• 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.

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 16 | Calories: 294kcal | Carbohydrates: 9g | Protein: 6g | Fat: 28g | Fiber: 6g | Sugar: 1g

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