Breakfast Bundt Cake
A simple yellow cake recipe you can jazz up with frosting and toppings.
Servings 12 servings
Calories 187kcal
Ingredients
- 1.5 cups Unflavored Protein Powder
- 1 cup almond flour
- 5 large eggs
- 1/2 cup butter
- 1 cup Low Carb Sugar Substitute
- 2 tsp baking powder
- 1/4 tsp Pink Himalayan Salt
- 1/2 cup flax milk
Instructions
- Preheat your oven to 350 degrees and grease a 10-12 cup bundt pan with coconut oil spray.
- Melt the butter in a large mixing bowl and combine with the eggs, flax milk, baking powder and pink salt using a whisk to combine.
- Add in the protein powder, almond flour and erythritol and combine once more until uniform in consistency.
- You should be left with a thin batter consistency. If desired add in other spices, nuts, seeds, but note that the nutrition will change.
- Bake for 32-37 minutes until the top has risen and browned.
- Allow to cool for 15 minutes before flipping over. Enjoy!
- Store in a sealed container in the fridge for best keeping up to 7 days.
Notes
Net Carbs: 1.25g
Nutrition
Calories: 187kcal | Carbohydrates: 2.25g | Protein: 13.6g | Fat: 14g | Fiber: 1g