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Keto Raspberry White Chocolate Bundt Cake
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5 from 2 votes

White Chocolate Raspberry Bundt Cake

Festive Keto Bundt Cake with raspberry filling and vanilla glaze.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Low Carb Cake
Cuisine: American
Keyword: glutenfree cake, keto cake, keto vanilla cake, low carb cake, sugar free cake
Servings: 12
Calories: 324kcal
Author: Angela Roberts

Ingredients

Bundt Pan Preparation

  • 2 tablespoons butter or shortening

Cake Ingredients

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