Comments on: Low-Carb Cinnamon Bundt Cake (Dairy-Free)

By: elviira

elviira — Sun, 17 May 2020 04:14:02 +0000

In reply to Kelly.

Hi Kelly, you can use the glaze from this cookie recipe: https://www.lowcarbsosimple.com/chewy-ginger-cookies/

By: Kelly

Kelly — Sun, 17 May 2020 00:27:40 +0000

Is there a glaze or something to add to the top of the cinnamon Bundt cake that is still keto and dairy free? (Ketoflex diet)
Thanks!

By: elviira

elviira — Fri, 07 Feb 2020 05:10:41 +0000

In reply to Michelle. Hi Michelle, the recipe uses whole eggs and they should be beaten as fluffy as you can. Naturally, the result won't be that fluffy like with egg whites, but it doesn't matter. Just get them as fluffy as you can :)

By: Michelle

Michelle — Fri, 07 Feb 2020 02:24:01 +0000

On the cinnamon cake.. do you mean 5 egg whites instead of the whole egg?
The recipe calls for 5 eggs so I supposed it was the whole egg, but they were never fluffy after beaten with the erythritol.. let me know please

By: elviira

elviira — Sun, 10 Mar 2019 18:42:19 +0000

In reply to Jolene. Hi Jolene, thanks for sharing your version! Sounds yummy! So great to hear you all liked it :)

By: Jolene

Jolene — Sun, 10 Mar 2019 17:32:09 +0000

I made this today and it is delish! I made it in an 11×9 1/2inch glass pyrex and gave it almost 50 minutes. I used the weight measurements for almond flour and sweetener (I used monk fruit). I also added the streudel, which I modified since my family doesn’t like chunks of pecans. Instead I used a packet of instant gluten free organic oats and 1/2c of almond flour (I probably could have added more, but it still worked and was pretty yummy!). My 7 year old and one year old scarfed two pieces down almost right out of the oven.

By: elviira

elviira — Sun, 05 Aug 2018 04:54:55 +0000

In reply to MeeM. Thank you for sharing your experience! I'm happy to hear the second cake was better. If you use super-fine almond flour, you usually need just half of the amount than when using coarse almond flour. (This recipe is made for coarse flour.)

By: MeeM

MeeM — Sat, 04 Aug 2018 21:40:18 +0000

I used baking stevia with some fine turbinado sugar, but it came out too dense. I made a second batch with a reduced amount of the stevia and increased the turbinado and added some maple syrup. I added an extra egg since I had farm-fresh eggs of varying medium-to-large size. Second batch came out much better, as it browned deeply and was not as dense as the first batch. I used Bob’s Red Mill super-fine almond flour, so I suspect a coarser milled flour will make it even fluffier. Great recipe!

By: elviira

elviira — Thu, 05 Apr 2018 04:12:25 +0000

In reply to Fran. Yes, it should make a difference.

By: Fran

Fran — Thu, 05 Apr 2018 02:06:53 +0000

In reply to elviira. i used Bob's red mill super fine almond flour. I guess i'll try it again with course flour.