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Coconut Bundt Cake THM S, Keto friendly

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Author Glenda Groff

Ingredients

Cake:

  • 1/3 cup butter softened
  • 3 tablespoons THM Gentle Sweet
  • 3 tablespoons erythritol
  • 2 eggs room temperature
  • 1/2 cup almond flour
  • 3 tablespoons coconut flour
  • 1/4 cup finely shredded unsweetened coconut
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/4 cup sour cream
  • 3 tablespoons coconut milk
  • 3/4 teaspoon THM Coconut Extract

Icing:

  • 1/4 cup cream cheese softened
  • 2 tablespoons cream
  • 1/8 teaspoon THM Coconut Extract
  • 1 tablespoon THM Gentle Sweet
  • 2-3 tablespoons water
  • unsweetened coconut

Instructions

  1. In mixer bowl, combine butter and sweeteners. Beat on medium speed for 2 minutes. Add remaining cake ingredients. Beat for 2-3 minutes. Grease a 3 cup Bundt pan with coconut oil and dust with coconut flour. Spoon batter into bundt pan. Preheat Ninja Foodie at 325 degrees F. for 4 minutes. When times goes, place cake pan into Ninja Foodie on baking rack. Bake at 325 degrees for 20 minutes. Remove cake and cool for 5 minutes. Turn cake pan upside down on serving plate. Cool completely. Icing: Mix cream cheese, cream, extract, and Gentle Sweet together. Add water until icing in thin enough to pour over cake. Pour icing over cake. Sprinkle with coconut. Refrigerate. 4-6 servings.