Sour cream makes this low carb cherry chocolate bundt cake incredibly moist. A pretty pink cherry-flavoured glaze finishes it off. I love it when I ask for recipe suggestions on my Facebook page because I
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- For the cake, preheat oven to 325F and grease a bundt pan well.
- In a medium bowl, whisk together almond flour, whey protein, baking powder, baking soda and salt.
- In a large bowl, beat sour cream, erythritol and eggs together until smooth. Beat in cherry flavouring and stevia extract.
- Beat in almond flour mixture, then stir in chopped cherries and chocolate. Pour into bundt pan and smooth the top.
- Bake 45 minutes, or until a tester inserted in the center comes out clean. Let cool in pan 15 minutes and then flip out onto a wire rack to cool completely.
- For the glaze, whisk sour cream, powdered erythritol, cream, cherry flavouring and food colouring together in a small bowl until smooth.
- Pour over cooled cake.
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