Keto Mini Bundt Cakes (No Eggs, No Butter)
Servings: 6
Delicious. Light. Full of healthy goodness and super easy.
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Ingredients
- 30 g whey protein isolate (U.S. option HERE)
- 120 g ground almonds (U.S. option HERE)
- 1 tsp xanthan gum (U.S. option HERE)
- 1 tsp baking powder - sifted
- ½ tsp baking soda (U.S. option HERE)
- 60 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 150 g water
- ½ tsp vanilla extract (U.S. option HERE)
- 30 g Callebaut 100% chocolate chips (U.S. option HERE) or Keto Chocolate Chips - see Notes below
- 5 g MCT oil (U.S. option HERE) - see Notes below
Instructions
- melt chocolate chips, MCT oil and 30g erythritol (best over a bain marie); add a few more drops of MCT oil if too dense - the melt should be thick but fluid, not paste-like.
- weigh remaining dry ingredients, tip them into a medium Pyrex bowl, and mix with a fork.
- heat water until hot but not boiling - about 60 seconds in microwave at 600w setting.
- pour the hot water over the dry ingredients, and quickly add the vanilla extract.
- immediately stir with the same fork, then combine using a flexible silicone spatula.
- pre-heat oven to
170 °C static. - transfer 1/3 mixture into a separate bowl and mix in the chocolate.
- drop 1 teaspoon of alternate light/dark batter into your mini bundt moulds (see pics in post); smooth the tops with a wet teaspoon.
- bake for 25 mins, until the light areas are golden, then open oven door 45° and leave in situ for 5 minutes.
- remove from oven and let the bundt cakes cool completely.
Notes
If you opt for Keto Chocolate Chips, bear in mind that they are already slightly sweetened, so you may not want to add sweetener, or perhaps just a little.
When melting the chocolate and erythritol, don't worry if you see some granularity, it won't affect the baked result.
Coconut oil, or any other oil, can replace MCT.
You can optionally dust them with icing 'sugar' (U.S. option HERE), or water frosting (just take a tablespoon of icing 'sugar' and add water, bit by bit, until you reach the consistency you desire), and perhaps add some sugar free sprinkles (U.S. option HERE).
The bundt cakes will keep for up to 4 days at room temperature. To store them for longer, put them in a zip-lock bag and refrigerate, or freeze.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).Nutrition
Serving: 1mini cake | Calories: 185kcal | Carbohydrates: 1.5g | Protein: 10g | Fat: 15g
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