Blueberry Butter Mini Bundt cakes are amazing. They are moist, delicious, gluten-free, and keto.
Finding ways to use blueberry butter can be difficult. So far, I have made blueberry butter crumb muffins and blueberry butter lime cake. I am using the last of my blueberry butter to make these tasty mini blueberry butter Bundt cakes.
Ingredients
- Almond Flour
- Coconut Flour
- Baking Powder
- Salt
- Almond Milk
- Coconut Oil
- Sugar-Free Sweetener
- Eggs
- Vanilla Extract
- Blueberry Butter
- Sugar-Free White Chocolate Chips
- Half And Half
- Powdered Sugar Substitute
How To Make Mini Blueberry Butter Bundt Cakes
To make the cakes, set the oven to 350°F and let it preheat. Grease a mini Bundt pan with non-stick spray and set it aside.
Mix the almond flour, coconut flour, baking powder, and salt in a large bowl until combined.
Mix the coconut oil, sugar-free sweetener, eggs, and vanilla extract in another bowl until combined.
Add the coconut oil mixture ingredients to the almond flour mixture and mix until combined.
Spoon a few tablespoons of the blueberry cake batter into each insert of the mini Bundt pan, then drizzle 1-2 teaspoons of blueberry butter on top of the batter.
Spoon the remaining batter on top of the blueberry butter, filling each insert 3/4 of the way full, then smooth it into an even layer.
Bake the mini blueberry Bundt cakes for 25-30 minutes until a toothpick inserted into a cake comes out clean.
Let the blueberry butter Bundt cakes cool in the pan for 5 minutes. Place the cakes on a cooling rack and let them cool completely.
To make the glaze, place the white chocolate and half and half into a microwave-safe bowl.
Heat the white chocolate in the microwave in 30-second bursts, stirring after every burst until the chocolate is smooth and melted.
Let it cool slightly, then whisk in the blueberry butter and powdered sugar-free sweetener until combined.
Drizzle the glaze over the blueberry butter mini Bundt cakes, then let them sit for 10-15 minutes until the glaze sets.
Tips For Making Mini Blueberry Butter Bundt Cakes
Use room temperature ingredients. Make sure your almond milk and eggs are room temperature. The cake batter contains melted coconut oil. It can solidify and melt in the oven, creating holes in the cake.
Use superfine blanched almond flour to make the cakes. Do not use almond meal. Almond meal has a coarser texture, giving the cakes a coarser texture. Superfine blanched almond flour will give the blueberry butter mini Bundt cakes a finer texture.
How Do You Keep Mini Bundt Cakes From Sticking
I have had my fair share of gluten-free and keto Bundt cakes stick to the pan. I sprayed the Bundt pan really well with non-stick cooking spray. I even greased the pan and then dusted it with cassava flour, yet the cakes still stuck to the pan.
It is so frustrating. Here are a few tricks to help you release gluten-free and keto bundt cakes from the pan.
First, you must spray your Bundt pan well with non-stick cooking spray. Second, let the cakes cool for 5-10 minutes before inverting them on a cooling rack.
Once the cake is cooled, run a paring knife around the edges of the pan. It will help release the edges of the cake from the pan.
Alternatively, you can also use a silicone mini Bundt pan. Once you remove the mini blueberry butter Bundt cakes from the oven and let them sit in the pan for 5 minutes, they will pop right out.
How Is Bundt Cake Different From Regular Cake
Bundt cakes are not the same thing as regular cakes. They are baked in Bundt cake pans. Bundt cake pans have fluted edges that give the Bundt cake a decorative edge. Additionally, Bundt pans also have a hole in the center. The hole gives the cake a donut shape. It also helps the cake to cook more evenly. Bundt cakes are typically glazed, dusted with powdered sugar, or served naked. Regular cakes are baked in standard round or square baking pans with a flat edge. There is no hole in the center of the pan. The flat edge creates the perfect canvas for frosting a layered cake.
Do Bundt Cakes Take Longer To Bake
Bundt cakes are denser than regular cakes. So they take longer to cook. They take about 45-60 minutes to bake. However, since we are making mini Bundt cakes, they take about 25-30 minutes to bake.
How To Store Blueberry Butter Mini Bundt Cakes
You can store the blueberry butter mini Bundt cakes at room temperature for 1-2 days. However, if you want them to last longer, store the cakes in the fridge in an airtight container. The blueberry butter mini Bundt cakes will last for 3-4 days.
You can also freeze the blueberry butter mini Bundt cakes. However, do not glaze the cakes if you plan to freeze them.
More Recipes:
Chicken Cordon Bleu Casserole
Keto Eggnog Bundt Cake
Coconut Flour Lemon Poppy Seed Cake
Blueberry Butter Mini Bundt Cakes
8
mini bundt cakes15
minutes30
minutes236
kcal11.2
net carbs45
minutesBlueberry butter mini bundt cakes, yes, please! The blueberry butter is swirled through the cake, then baked and topped with a delicious white chocolate blueberry butter glaze. Plus, these mini Bundt cakes are gluten-free and keto, so they are the perfect dessert for folks with dietary restrictions.
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Ingredients
- Blueberry Butter Mini Bundt Cake:
1 1/2 cups almond flour
1/4 cup coconut flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup almond milk
1/4 cup coconut oil
1 cup sugar-free sweetener
3 large eggs
1 teaspoon vanilla extract
1/4 cup blueberry butter
- White Chocolate Blueberry Butter Glaze:
1/4 cup sugar-free white chocolate chips
2 tablespoons of half and half or heavy cream
2 tablespoons blueberry butter
2 tablespoons powdered sugar substitute
Directions
- Blueberry Butter Mini Bundt Cake:
- Program the oven to 350°F, then grease a mini Bundt pan with non-stick spray.
- Whisk the almond flour, coconut flour, baking powder, and salt in a large bowl.
- Whisk the coconut oil, sugar-free sweetener, eggs, and vanilla extract in a separate bowl until combined.
- Add the coconut oil mixture to the almond flour mixture and mix until combined.
- Spoon a few tablespoons of the cake batter into each cup, then drizzle 1-2 teaspoons of blueberry butter on top of the batter.
- Spoon the remaining batter over the blueberry butter and smooth it into an even layer.
- Bake the mini blueberry Bundt cakes for 25-30 minutes until a toothpick inserted into the cake comes out clean.
- Let the blueberry butter Bundt cakes cool in the pan for 5 minutes, then place them onto a wire rack to cool completely.
- White Chocolate Blueberry Butter Glaze:
- Place the white chocolate and half and half into a microwave-safe bowl.
- Melt it in the microwave in 30-second increments, stirring after every increment until it is smooth and melted. Let the white chocolate mixture cool slightly.
- Add the blueberry butter and powdered sugar-free sweetener to the white chocolate and whisk until combined.
- Drizzle the white chocolate blueberry butter glaze over the cakes and let them sit for 10-15 minutes until the glaze sets.
- Serve and enjoy!
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Nutrition Facts
8 servings per container
- Amount Per ServingCalories236
- % Daily Value *
- Total Fat
17.2g
27%
- Saturated Fat 11.2g 56%
- Cholesterol 75mg 25%
- Sodium 326mg 14%
- Potassium 29mg 1%
- Total Carbohydrate
15.8g
5%
- Dietary Fiber 4.6g 16%
- Sugars 6.6g
- Protein 5.6g 10%
- Calcium 20%
- Iron 1%
- Vitamin D 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
