Name: Root Beer Spice Cakes with Glaze
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 cup fine almond flour ( (3.5oz)); 1 serving Root Beer Float Keto Chow; 1/4 cup coconut flour ( (1 oz)); 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt (fine); 1/4 tsp. ground cinnamon; 1/4 tsp. ground allspice; 1/4 tsp. ground nutmeg; 1 large egg(s); 1/2 cup brown erythritol blend; 1/4 cup sour cream; 1/2 cup diet root beer (at room temperature); 1/2 cup powdered erythritol; 2 Tbsp. diet root beer; 1-2 Tbsp. heavy cream

Ingredients:

CAKE

1 cup fine almond flour (3.5oz)
1 serving Root Beer Float Keto Chow
1/4 cup coconut flour (1 oz)
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt fine
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 large egg(s)
1/2 cup brown erythritol blend
1/4 cup sour cream
1/2 cup diet root beer at room temperature

GLAZE

1/2 cup powdered erythritol
2 Tbsp. diet root beer
1-2 Tbsp. heavy cream

8 1-2 oz. mini Bundt cake pans or 6 standard muffin cups

Directions:

Preheat the oven to 350℉ and set a rack to the center. Grease 8 mini-Bundt pans or 6 muffin cups and place them on a rimmed baking tray
In a medium mixing bowl, whisk together the almond flour, Keto Chow, coconut flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
In a separate bowl, beat the egg, then add the brown erythritol and sour cream and mix well. Add the root beer to the mixture and stir well.
Combine wet and dry ingredients and stir until there are no lumps remaining. The batter will be thick.
Divide the batter evenly among the prepared Bundt pans and smooth into place. Tap the pans lightly on the counter to release any air bubbles.
Slide the tray with the filled Bundt pans into the preheated oven and bake for approximately 25 minutes, or until the cakes are browning around the edges, bounce back when lightly touched, and a cake tester comes out clean when inserted into the center of a cake.
Transfer the Bundt pans to a cooling rack. When they are cool enough to handle, invert them.
Let cool completely and then release the cakes by gently pulling them away from the sides of the pans.
To make the glaze, mix the powdered erythritol and the root beer together in a small bowl.
Add one Tbsp. of heavy cream and stir. If glaze is too thick to pour over the cakes, add the second Tbsp. of heavy cream.
Drizzle the glaze over the tops of the cooled cakes, letting it drip down the sides.
Let the cakes sit undisturbed for approximately 30 minutes for the glaze to set before serving.
Store in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.

Yield: 8 mini Bundt cakes

Serving: 1 mini Bundt cake

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Nutrition Facts

Root Beer Spice Cakes with Glaze

Serving Size

1 mini cake

Amount per Serving

Calories

133.6

% Daily Value*

Fat

9.5

Saturated Fat

2.4

Trans Fat

0.1

Polyunsaturated Fat

1.68

Monounsaturated Fat

4.71

Cholesterol

31.1

Sodium

300

Potassium

321.6

Carbohydrates

25.7

Fiber

3.5

Sugar

1.3

Sugar Alcohol

19.53

Net Carbs

2.6

Protein

7.4

Vitamin A

218.1

Vitamin C

15.1

Calcium

168.7

Iron

0.91

* Percent Daily Values are based on a 2000 calorie diet.

Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.