Almond Bundt Cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 384.6
  • Total Fat: 33.8 g
  • Cholesterol: 141.1 mg
  • Sodium: 241.1 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 5.3 g
  • Protein: 10.3 g

View full nutritional breakdown of Almond Bundt Cake calories by ingredient

Number of Servings: 8


    3/4 c Kerrygold butter, softened
    1 c Great Value granulated no-calorie sweetener (sucralose)
    4 Eggland's Best eggs
    1/2 c whole milk
    1 tsp organic vanilla extract
    1/4 tsp almond extract
    1-1/2 c organic almond flour
    1/2 c organic coconut flour
    2 tsp baking powder
    1/4 tsp sea salt


Preheat oven to 350F. Grease and lightly flour bundt cake pan. Cream butter and sweetener until light and fluffy. Add eggs one at a time, beating after each, until fully incorporated. Add milk and flavoring and mix till well combined.

In a separate bowl combine almond flour, coconut flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until creamy. Pour batter into bundt pan and smooth the top. Bake until set, when a toothpick inserted into the center comes out clean, about 40 minutes. Let cool completely before removing from pan.

Make coconut butter for glaze by processing unsweetened organic shredded coconut in food processor until it liquefies. Drizzle over cake and top with Reddi-Wip and/or sugar-free preserves.

Serving Size: Makes 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user TWICEUPONADIET.

TAGS:  Desserts |