Cake: 2 3/4 cups almond flour 1 1/3 cups powdered sweetener (Swerve) 1/2 cup cocoa powder 2 tsp baking powder 1/2 tsp sea salt 6 large eggs 1/2 cup real butter 2 medium zucchini 2 tsp …
Preview
See Also: Cake Recipes, Chocolate RecipesShow details
TRY THESE: Scrumptious made from scratch White Chocolate Raspberry Bundt Cake with raspberry cream cheese frosting. Grease and flour a Bundt pan (I spray mine with Baker's Joy ). Set aside and preheat oven to 350°. Melt the 1 cup of white chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds.
Preheat your oven to 350 degrees. Grease your bundt cake pan with butter or spray with cooking spray. Mix cake mix, instant pudding mix, sour cream, eggs, 1/2 cup butter and water in a large bowl. You can use a stand mixer or a hand mixer for this. Add the white chocolate chips and mix well. Pour your raspberries into a small bowl.
Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife.
A low carb bundt cake (pound cake) made with almond flour, coconut flour, and cream cheese that’s topped with a luscious sugar-free lemon glaze and almonds. Bundt Cakes have enjoyed a surge in popularity the last several years. And why not? They are easy to make and their wreath- like shape is very pleasing.