I recently rediscovered my bundt pan. I’ve been itching to make a brown butter glaze for something, so this cake was the perfect excuse.
I’ll be honest: I got impatient and the cake fell apart when I tried to remove it from the pan, so it looks a little sloppy. I put it back together and it worked all right, so I decided to post the recipe anyway because this. Was. Amazing.
The cake and glaze is super rich, so you really won’t need a big slice. The recipe contains a modest amount of natural primal sugars (maple syrup + coconut palm sugar), but you could easily substitute a maple sugar substitute or powdered erythritol in the glaze.
1 ¾ cups almond flour
¼ cup coconut flour
4 oz. – ½ stick butter, softened
8 oz cream cheese, softened
3 T sugar free maple flavored syrup
½ cup Swerve
or granulated erythritol
6 drops stevia extract
1 ½ T vanilla extract
2 T freshly squeezed lemon juice
¾ tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
3 T brown sugar substitute (if you can’t find it, pulse together 3T sweetener with 1/2 tsp. molasses)
2 T water
2 T melted butter
½ T melted cream cheese
1/2 T cinnamon
1 1. Preheat oven to 325 degrees.
2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth.
3. Add in maple syrup, Swerve, stevia and vanilla extract. Beat on medium speed for about thirty seconds or until creamy. Scrape sides of bowl if necessary.
4. Add in eggs and beat on medium speed for another minute or so, scraping down sides of the bowl, until the batter is creamy and well mixed.
5. Add in lemon juice, baking powder, baking soda and salt. Mix on low speed for just a moment.
6. Add in almond and coconut flour and mix on low, scraping sides of bowl as necessary.
7. Grease a bundt pan and pour cake batter into pan. Make sure the depth of the batter is even on all sides of the pan.
8. Bake on the middle rack for about 30-35 minutes, or until the top is golden brown. Allow to cool several minutes before turning out onto a cooling rack.
9. Top with cinnamon butter glaze.
Melt butter in the microwave on high for about 40 seconds or until it begins to brown slightly. Mix in brown sugar sub until saturated, then add in water and cream cheese. Mix well. Microwave on high for about 30 more seconds until the mixture becomes thick and smooth.
Nutrition (1/16th of cake): 230 calories, 6.5 g carbs, 2 g fiber (4.5 g net carbs), 19 g fat, 6 g protein