MINI LEMON RICOTTA BUNDT CAKES
Steps:
- For the cakes, preheat the oven to 325F and grease a 12-cup mini-bundt pan very well, making sure to grease center spoke. I found this easiest with softened butter and a pastry brush, working butter into all the crevasses. In a medium bowl, whisk together almond flour, coconut flour, protein powder, erythritol, baking powder, baking soda and salt. In a large bowl, beat ricotta until smooth. Beat in eggs, one at a time. Beat in lemon zest and stevia extract. Add almond flour mixture in two batches, alternating with lemon juice and almond milk. Give batter a final stir with a rubber spatula, then divide evenly between prepared bundt molds. Bake 20-24 minutes, or until cakes are firm to the touch and light golden brown around edges. Let cool 5 minutes in pan and then flip out onto wire rack to cool completely. For the glaze, whisk together powdered erythritol and lemon juice in small bowl until erythritol has dissolved. If too thick, add more juice, 1 tsp at a time until desired consistency is reached.
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