KETO BUNDT CAKE

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KETO Bundt Cake

Servings 12 servings

Calories 187kcal

Ingredients

• 1 and half cup vanilla Protein Powder
• 1 cup almond flour
• 5 large eggs
• 1/4 cup butter
• 1/3 cup Sugar Substitute
• 1/2 tbsp  baking powder
• Pinch of Pink Himalayan Salt
• 1 cup almond  milk
• OPTIONAL toppings  unsweetened chocolate and pistachio 

Instructions

• Preheat your oven to 180c and grease a 10-12 cup bundt pan with grease it 
• in mixing bowl Add in the protein powder, almond flour and sweeteners and mix itadd the wet ingredients : Melt the butter in a large mixing bowl and combine with the eggs, milk, baking powder and pink salt using a whisk to combine.
• You should be left with a thin batter consistency. If desired add in other spices, nuts, seeds, but note that the nutrition will change.
• Bake for 35 minutes until the top has risen and browned. 
• Allow to cool for 15 minutes before flipping over.optional toppings for melted chocolate and pistachio  Enjoy!
• Store in a sealed container in the fridge for best keeping up to 7 days.

Notes

Net Carbs: 1.25g

Nutrition

Calories: 187kcal | Carbohydrates: 2.25g | Protein: 13.6g | Fat: 14g | Fiber: 1g