Description
Keto, Paleo, dairy-free individual bundt cakes!
Ingredients
Scale
- 1/3 cup dark chocolate, chopped*
- 4 large eggs
- 1/2 cup almond milk
- 5 Tablespoons avocado oil (or sub melted coconut oil), plus more for greasing
- 1 teaspoon vanilla extract
- 1½ cups blanched almond flour
- 3 Tablespoons tapioca starch
- 2 Tablespoons coconut flour
- 6 Tablespoons granulated monk fruit sweetener**
- ¼ cup cacao powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to 350° F. Use avocado oil to grease a mini bundt pan (mine had 6 wells) or a muffin tin.
- Using a double boiler or a small saucepan on low heat, melt the chocolate, then let it cool for 10 minutes.
- In a stand mixer or using handheld mixer, whisk together the eggs until frothy. Add in the other wet ingredients and mix until smooth.
- In a separate large bowl, whisk together the dry ingredients. Slowly, whisk the dry into the wet and stir until smooth.
- Pour the batter evenly into the bundt pan wells. Bake for 20 minutes. Then, let them cool for 30 minutes before flipping the pan over to remove the cakes.
Notes
- Use sugar-free chocolate for keto