Here is another comforting recipe for chilly and windy days of fall. This fluffy cake is bursting with intense, 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.
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.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||111.2 g||192.3 g||24.1 g||2289 kcal|
|Per portion if 8 portions in total:||13.9 g||24.0 g||3.0 g||286 kcal|
|Per portion if 10 portions in total:||11.1 g||19.2 g||2.4 g||229 kcal|
|Per portion if 12 portions in total:||9.3 g||16.0 g||2.0 g||191 kcal|
|Per portion if 14 portions in total:||7.9 g||13.7 g||1.7 g||163 kcal|
|Per portion if 16 portions in total:||7.0 g||12.0 g||1.5 g||143 kcal|
|Per portion if 18 portions in total:||6.2 g||10.7 g||1.3 g||127 kcal|
|Per portion if 20 portions in total:||5.6 g||9.6 g||1.2 g||114 kcal|
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.
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.
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.