This is a great cake for a beginner. Word of warning though, it does require one specialty ingredient that is easily ordered from Amazon. It's the LorAnn Princess Cake and Cookie Bakery Emulsion. You could use vanilla but I think the Emulsion makes all the difference.
I topped this with a lemon glaze which was perfect. But feel free to top with anything. This cake is mild in flavor so it lends it'self to many toppings. I also made it into successful cupcakes! If you choose that route, they bake up perfectly in 25 min.
10 – eggs
8 oz – cream cheese
1 cup – softened butter
1 1/2 cups – almond flour
1/2 cup – coconut flour
1 cup – granulated erythritol sweetener
2 tbsp – baking powder
1 tbsp – princess cookie emulsion (I use this one)
8 oz – cream cheese
1 cup – softened butter
1 1/2 cups – almond flour
1/2 cup – coconut flour
1 cup – granulated erythritol sweetener
2 tbsp – baking powder
1 tbsp – princess cookie emulsion (I use this one)
DIRECTIONS:
Using a mixer blend sweetener, butter, and cream cheese together and then add eggs and emulsion and hand mix together with a spatula. In a separate bowl mix together flours and baking powder. Add dry mixture a little bit at a time (about 1/4 of the mixture at a time) and fold in.
Pour mixture into a VERY well greased bundt pan and/or a silicone bundt pan and place into the oven at 325 degrees for 1 hour and 15 minutes (or until a toothpick can be insterted and removed clean)
Allow to cool and remove from pan. Serve with keto ice cream, whipped cream, or top with a glaze ( recipe below). Enjoy!
Servings: 24 slices
Lemon Glaze
1 cup powdered erythritol ( I use this one )
1/4 cup of lemon juice
Mix the powdered erythritol and lemon juice adding lemon juice until the desired consistency is reached. Pour over cake when cake is cool.
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