Keto Sour Cream Bundt Cake

5 from 1 vote

This keto Sour Cream pound cake recipe is a moist, tender cake with perfect crumbs. It is low-carb, gluten-free, and keto-friendly. My favorite cake to have with my afternoon is herbal chai or for dessert.

Prep Time20

Cook Time1

Cooling time4

Total Time4 20

Course: Dessert

Cuisine: Amercian, Eastern European, European

Keyword: Keto Sour Cream Bundt Cake

Servings:

Calories: 190kcal

Equipment

Ingredients

3 cups Almond flour super fine
1/2 cup Coconut flour
3/4 cup Bambo fiber
1 tbsp Baking powder
1/2 cup Erythritol
8 oz Butter Melted and extra 1/4 cup for greasing the form
1/2 cup Milk I used goat milk
8 Eggs
3 tbsp Vanilla extract
1 tbsp Apple cider vinegar
1 cup Sour cream
pinch Salt

Instructions

Preheat your oven to 350 F. Grab your bundt pan. Grease every nook and cranny with medium soft butter, coconut oil, or even a bit of avocado nonstick spray—whatever works. This is a crucial step! You cannot miss it, and you need to make sure that the butter sticks to the sides. Remember, this is not a gluten cake, and it will stick to the side if you do not put enough butter. YOU NEED TO GREASE THE PAN THROUGHLY ENOUGH! THIS PROCESS IS THE KEY TO THE SHAPE OF BUNDT CAKE; OTHERWISE, IT IS GOING TO STICK, AND YOU WON'T BE ABLE TO TAKE IT OUT WITHOUT BREAKING.
Mixing Ingredients
Dry Ingredients: Combine your almond meal, coconut flour, bamboo fiber, sugar substitute, baking powder and a pinch of salt. These form the base of your cake.
Wet Ingredients: Melt the butter. In a separate large mixing bowl, whisk your eggs, sour cream, milk, vanilla, apple cider vinegar and melted butter. Oh, and ensure everything’s at room temperature —no one likes lumpy batter!
Combining Batter
Gently mix until the ingredients combine; avoid overmixing. Overworking the batter will mess with your texture.
Fold in those last-minute additions like a zest of lemon zest if you are using it or even some keto-friendly chocolate shavings if you’re feeling adventurous.
Baking Process
Bake until the top is a gorgeous golden brown at 350 F for an hour or when the toothpick inserted in the center comes out clean. Start checking around the recipe’s minimum bake time—every oven is different, and you don’t want a dry cake.
Cooling and Storage
Gently put a thin knife in between the cake and the pan and separate it. Do this through the entire pan. Work it. This step is non-negotiable! Take a large plate, turn the pan upside down, and put it on it. Gently tap the top of the pan with a wooden spatula. The cake should come off without damaging the shape. Pour Vegan Cashew Lemon Glaze over the cake.

Nutrition