Low Carb Double Chocolate Bundt Cake
Servings Prep Time
8servings 30minutes
Cook Time
45 minutes
Servings Prep Time
8servings 30minutes
Cook Time
45 minutes
Ingredients
Chocolate Bundt Cake
White Chocolate Icing
Instructions
Chocolate Bundt Cake
  1. Preheat your over to 350 degrees.
  2. Whisk together the 2 cups of Almond Flour, coconut flour, erythritol, baking soda and salt.
  3. In a small pot, on medium heat, melt your butter, cocoa powder and water. Whisk continuously until combined and then take it off the heat.
  4. Add half of your chocolate mixture into your bowl of dry ingredients. Stir to combine. Once it thickens pour in the other half of your chocolate and stir.
  5. Crack one add at a time and add it them to your bundt cake batter.
  6. Stir in your vanilla extract and sour cream.
  7. Grease your bundt cake pan, maybe with some crisco and then pour in your cake batter.
  8. Bake for 40 to 50 minutes or until a wooden toothpick comes out clean.
  9. Once the cake is done baking, let it cool in the bundt cake pan for 10 minutes. Then invert it over a wire drying rack to remove it from the pan and let it finish cooling.
White Chocolate Icing
  1. While your cake is baking you can prepare your icing. Start by melting the 2oz of cocoa butter wafers in a pot on low heat.
  2. Mix in your powdered erythritol once the cocoa wafers are melted. Then stir in the heavy cream.
  3. Once those are all stirred together, then put it in the refrigerator to let it chill. Stir it every 5 minutes.
  4. Once the white chocolate has chilled to a thick and opaque consistency, then pulse it for a few seconds in a blender until smooth. If it gets too stiff you can microwave it for a few seconds.
  5. Once your cake is cool to the touch, then spoon over your icing letting it drip down the sides.