Serves 12

Have your cake and eat it, too, with this delicious recipe for Strawberry Bundt Cake! Each slice will satisfy your sweet tooth while keeping your blood sugar in check! 

Prep Time: 15 minutes

Cooking Time: 1 hour

Ingredients:

Cake:

5 large eggs

¼ teaspoon cream of tartar

6 tablespoons butter, melted

1 teaspoon pure vanilla extract

4 ounces plain cream cheese, softened

1 cup almond flour

1/3 cup brown (Any sugar free sweetener of your choice)

2 teaspoons baking powder

1 teaspoon dried beet root powder 

Frosting:

2 tablespoons butter, softened

4 ounces plain cream cheese, softened

3 tablespoons heavy whipping cream

2 tablespoons confectioners’ (Any sugar free sweetener of your choice)

½ teaspoon pure vanilla extract

2 medium strawberries, chopped 

Garnish:

Fresh strawberries, sliced 

Instructions:

Preheat your oven to 350 degrees Fahrenheit. 

Grease a Bundt tin with butter spray and set aside.

Separate the eggs into two bowls. Add the cream of tartar to the egg whites and beat with an electric mixer until stiff peaks form.

Add melted butter, vanilla, cream cheese and the brown (Any sugar free sweetener of your choice) to the egg yolks and mix very well. Add baking powder and almond flour and mix very well.

Fold the egg whites into the almond flour mixture until well-combined.

Pour the cake batter into the Bundt tin. 

Bake in the oven for 30-40 minutes, or until a toothpick entered into it comes out clean.

Allow the cake to completely cool before removing from the pan by flipping upside down onto a cake platter.

While the cake is cooling, prepare your frosting.

Mix the frosting ingredients together very well. Drizzle the frosting over the cooled cake and top each third of the cake with sliced strawberries. 

Serve between 12, storing any leftovers in an airtight container in the fridge for up to 7 days.

Enjoy!

Calories: 221

Carbs: 12

Net Carbs: 11

Protein: 6

Fat: 21