Spooky Mini Keto Ghost Bundt Cakes
A fun, low-carb Halloween treat! These spooky mini ghost bundt cakes are made with almond flour and drizzled with sugar-free white chocolate for the perfect keto-friendly celebration.
Equipment
- Mini bundt pan or silicone ghost mold
- Mixing Bowls
- Whisk
Ingredients
Cake Base
- 1 1/2 cups almond flour
- 1/4 cup melted butter or coconut oil
- 3 large eggs
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp unsweetened almond milk optional, for consistency
Ghost Glaze
- 1/2 cup sugar-free white chocolate chips e.g., ChocZero
Instructions
- Preheat oven to 350°F (175°C). Grease a mini bundt pan or silicone ghost mold with butter or nonstick spray.
- In a bowl, whisk together almond flour, powdered sweetener, baking powder, and salt.
- In a separate bowl, beat eggs, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until a thick batter forms. If needed, add almond milk 1 teaspoon at a time to loosen.
- Spoon batter into the prepared pan, filling each cavity about 3/4 full.
- Bake for 12–15 minutes, until the tops are golden and a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the white chocolate chips in a microwave (30-second intervals, stirring) or over a double boiler.
- Drizzle or dip the cooled cakes in melted white chocolate to create a ghostly drip. Let set at room temperature or in the fridge.
Notes
Nutritional Information (per serving):
Calories: 195
Total Carbs: 5g
Net Carbs: 3g
Fats: 17g
Protein: 6g
Calories: 195
Total Carbs: 5g
Net Carbs: 3g
Fats: 17g
Protein: 6g
