Low-Carb Cinnamon Bundt Cake (Dairy-Free)
Here is another comforting recipe for chilly and windy days of fall. This fluffy cake is bursting with intensive, warm cinnamon flavor — perfect for fall and winter. Have a piece, or two, of this yummy low-carb delicacy for dessert, or with a cup of afternoon coffee or tea to give you some extra strength and energy. In the evening moments you can chill out and enjoy the cake with moderately sweet white wine, if that belongs to your lifestyle. Smooth-flavored rooibos tea suits also well, and it is practically without carbs.
Low-Carb Cinnamon Bundt Cake (Dairy-Free)
2 1/2 cup = 600 ml = 280 g almond flour
2 tablespoons ground organic cinnamon
2 teaspoons organic baking powder
5 extra large organic eggs
2/3 cup = 160 ml = 140 g erythritol crystals
- Preheat the oven to 300 °F (150 °C).
- Grease a bundt cake pan for example with melted organic extra virgin coconut oil.
- In a large bowl, combine the almond flour, cinnamon and baking powder and mix well.
- In another large bowl, combine the eggs and the erythritol and beat with an electric mixer until almost white and really fluffy. This usually takes several minutes depending on how powerful mixer you have.
- Fold the almond flour mixture gently to the egg mixture preferably with a rubber spatula until the batter is smooth and the dry ingredients have well mixed to the wet ingredients.
- Pour the batter into the greased bundt pan.
- Bake for some 40 minutes, or until a stick inserted into the center of the thickest part of the cake comes out clean.
- Let cool, remove from the pan and cut into slices.
- Serve as such, or top with a dollop of whipped cream or cream cheese icing (count extra carbs if needed). Sprinkle some extra cinnamon on top.
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Tips for making the cake
Making this cake is very simple. Actually, it’s hard to believe that such a delicious cake has only a few ingredients — and so little carbs!
There are two important things to keep in mind when making this cake. First, the dry ingredients should be well mixed so that there are no lumps of almond flour, baking powder or cinnamon. Secondly, the mixture of beaten eggs and erythritol should be fluffy. Very fluffy. Thick, and almost white.
I recommend to use a rubber spatula for folding the dry ingredients into the egg mixture. In my experience it works better than electric mixer. Just be sure to mix along the bottom, the dry ingredients tend to sink there.
I have a silicone bundt cake pan, which doesn’t necessarily need greasing. However, to make the removing of the cake easier, I brush the pan with melted coconut oil.
My experiments with the cake
I published a recipe for Low-Carb Cinnamon Apple Cake in my Finnish blog. I was thrilled with the idea of modifying the recipe to bundt cake recipe. Basically I just omitted the apples, and adjusted the amount of other ingredients.
First I used 5 eggs and 2 cups (480 ml) almond flour. The resulting cake was fluffy, but it got dry very fast, even I stored it covered. I increased the amount of almond flour to 2½ cups (600 ml), and that worked well.
I also tried with 3 eggs and 2 cups (480 ml) of almond flour. That made a bit too small cake, but I think the amount is ideal if you want to bake the batter in muffin cups or in a mini bundt pan.
Low-Carb Cinnamon Bundt Cake, individual cakes baked in muffin cups
Tips for variation
Individual bundt cakes: Make individual bundt cakes by baking the batter in a mini bundt cake pan. In case you don’t have a mini bundt pan, you can bake individual cakes in muffin cups.
Low-Carb Cinnamon Bundt Cake, individual bundt cake served on maple leaves
Low-Carb Cinnamon Bundt Cake, three individual bundt cakes dusted with powdered erythritol, served on maple leaves
Coffee cake: Bake the cake in a glass or ceramic baking dish. Sprinkle some streusel on top, just before putting the cake in the oven.
1 1/2 cup (360 ml) chopped pecans
4 tablespoons erythritol crystals
1 teaspoon ground organic cinnamon
3 tablespoons melted organic butter or organic extra virgin coconut oil
Prepare the streusel before the cake batter. Combine all the streusel ingredients in a medium bowl. Mix well with a spoon. Set aside. Prepare the cake batter, pour into the greased baking dish and sprinkle the streusel on top right before putting the cake in the oven. Bake as directed.
Low-Carb Cinnamon Bundt Cake, as coffee cake, topped with streusel
Cinnamon Apple Cake: Pour the cake batter into a greased glass, silicone or ceramic baking dish. Add 7 oz (200 g) peeled and sliced sour apples on top. Sprinkle the apple slices with cinnamon and erythritol to preserve the juiciness and to enhance flavors. Bake as directed.
Low-Carb Cinnamon Bundt Cake, as cinnamon apple cake
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