Keto Ghost Bundt Cakes
Spooky and delicious, these mini keto ghost bundt cakes are the perfect sugar-free treat for your Halloween celebration!
Equipment
- Mini bundt pan
- Mixing Bowls
Ingredients
Cake Base
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, softened
- 3 large eggs
- 1/3 cup granulated keto sweetener
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 pinch salt
Glaze & Decoration
- 1/2 cup sugar-free white chocolate chips
- 1/4 cup powdered keto sweetener
- 1-2 tbsp almond milk
- mini chocolate chips (for eyes)
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini bundt pan with butter or nonstick spray.
- In a large bowl, beat the butter and granulated sweetener until fluffy. Add eggs one at a time, then stir in vanilla and almond milk.
- In a separate bowl, whisk almond flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until smooth.
- Spoon the batter into the mini bundt pan, filling each cavity about ¾ full. Bake 15–18 minutes, until golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
- For the glaze: melt the white chocolate chips in a microwave (30-second bursts) or in a double boiler. Stir in powdered sweetener and enough almond milk to make a pourable glaze.
- Drizzle the glaze over the cooled cakes, letting it drip down the sides. Add two mini chocolate chips for ghost eyes if desired. Refrigerate until set.
Notes
Nutrition per serving: Calories: 210, Total Carbs: 8g, Net Carbs: 4g, Fats: 18g, Protein: 7g.
