Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 260 grams blanched almond flour (2 1/4 cups)
  • 26 grams coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1/2 cup unsalted butter (melted)
  • 1 cup granulated Swerve (erythritol )
  • 6 large eggs
  • 1 teaspoon lemon extract
  • 60 grams sour cream (4 tablespoons)
  • 2 lemons (juice and zest)
  • 1 tablespoon poppy seeds
  • baking spray
  • 1 cup Swerve Confectioner's (or more as needed)
  • 4 tablespoons lemon juice

Instruction

  • Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
  • Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum, poppy seeds. Swerve granulated. Set aside.
  • Beat Eggs for 5 minutes.
  • Stream in melted butter.
  • Add lemon extract.
  • Add sour cream, lemon juice and zest.
  • Add dry mixture and mix just until mixed. Don't over mix.
  • Bake for 30 to 35 minutes minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
  • Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
  • After 15 minutes, take a knife again around the edges. Using a template or cake board, using both hands flip cake over. Allow to cool before glazing.