MINI LEMON RICOTTA BUNDT CAKES
How to make Mini Lemon Ricotta Bundt Cakes
Provided by @MakeItYours
Number Of Ingredients 16
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.
- Linked this up on Cara's Cravings for Stevia Recipes. She's hosting a great giveaway over there if you want to try out Nu Naturals Stevia!
- Serves 12. Each serving has 7.3 g of carbs and 3.2 g of fiber. Total NET CARBS = 4.1 g.
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