CHERRY DARK CHOCOLATE SOUR CREAM BUNDT CAKE - LOW CARB AND GLUTEN-FREE

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Cherry Dark Chocolate Sour Cream Bundt Cake - Low Carb and Gluten-Free image

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

3 cups almond flour
1/4 cup whey protein (unflavoured)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
1/3 cup Swerve Sweetener or other erythritol
2 eggs
1/4 tsp Cherry Flavour
1/4 tsp stevia extract
1/4 cup Unsweetened Dried Cherries (finely chopped)
1 3.5 ounce 85 or 90% cacao chocolate bar (chopped)
1/2 cup sour cream
1/4 cup powdered Swerve Sweeteneror other powdered erythritol
3 tbsp cream
1/8 tsp cherry flavour
one tiny drop red food colouring paste (optional)

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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