Get into the holiday spirit with this delicious keto eggnog Bundt cake. This divine holiday cake is the best low carb sugar-free cake you can truly enjoy without feeling guilty about breaking your diet.
This easy-to-make cake is infused with homemade sugar-free keto eggnog, creating a soft, moist, extremely delicious cake. It is topped with a flavorful spiced eggnog glaze that takes the cake to a different level.
Ingredients
- Butter
- Sugar-Free Sweetener
- Eggs
- Vanilla Extract
- Almond Flour
- Coconut Flour
- Baking Powder
- Xanthan Gum
- Salt
- Cinnamon
- Nutmeg
- Keto Eggnog
- Sugar-Free Powdered Sugar
How To Make Keto Eggnog Bundt Cake
To make the keto eggnog Bundt cake, set your oven to 350°F and let it preheat. Grease a silicone Bundt pan with non-stick cooking spray.
Add the butter and sugar-free sweetener to a large bowl. Beat it with a hand mixer until fluffy.
Mix in the eggs one at a time, then mix in the vanilla extract.
Whisk the almond flour, coconut flour, baking powder, xanthan gum, salt, cinnamon, and nutmeg in a bowl until combined.
Add 1/3 of the almond flour mixture and mix to combine. Add half of the eggnog and mix to combine.
Add 1/3 of the almond flour mixture and mix to combine. Add the remaining eggnog and mix until combined.
Add the remaining almond flour mixture and mix until combined.
Pour the eggnog Bundt cake batter into the prepared pan and smooth it into an even layer.
Bake the eggnog Bundt cake batter for 45-60 minutes until a skewer inserted into the pan comes out clean.
Let the eggnog Bundt cake cool in the pan for 5-10 minutes, then invert it on a wire rack.
Let the eggnog Bundt cake cool completely.
To make the spiced eggnog glaze, whisk the ingredients in a bowl until smooth.
Drizzle the spiced eggnog glaze over the eggnog Bundt cake and let it sit for 5-10 minutes until it sets.
Tips For Making Keto Eggnog Bundt Cake
Use a silicone Bundt pan. The cake may stick to the Bunt pan even if you spray it really well with non-stick cooking spray. Using a silicone Bundt cake pan will ensure the cake comes out of the pan with ease.
Use granular sugar-free sweetener. While many liquid sugar-free sweeteners are available, it’s best to use a granular sweetener since the butter is creamed with the sugar. I used monk fruit sweetener., but you can also use Swerve.
Use high-quality eggnog. Use your favorite brand of storebought eggnog or make it at home so you know what goes into it.
Use room temperature ingredients. The ingredients will be easier to mix together.
Measure your flour the right way. Almond flour is naturally dense, while coconut flour is absorbent. Adding too much flour to the batter may make it too dense or dry. Stir the flour to aerate it. Then, spoon it into the measuring cup and level it off with a knife.
Let the Bundt cake cool completely before glazing it. First, let it cool in the pan for 5-10 minutes, then invert it on a cooling rack and let it cool completely.
How To Store Keto Eggnog Bundt Cake
Unfortunately, the eggnog glaze contains eggs and heavy cream. So the keto eggnog Bundt cake should be refrigerated. If not, it will spoil. The eggnog Bundt cake will last 3-4 days in the fridge.
You can also freeze the cake. However, if you are going to freeze the keto eggnog cake, do not drizzle the glaze over the cake.
You can add the glaze to the eggnog Bundt cake once the it defrosts.
Keto Eggnog Bundt Cake
10
servings15
minutes1
hour141
kcal3.5
net carbsThis keto eggnog Bundt cake is the perfect way to use up all that keto eggnog you’ve got lying around. It’s moist and delicious and topped with an eggnog glaze. Furthermore, since this cake is keto and sugar-free, it’s perfect for individuals with dietary restrictions.
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Ingredients
- Eggnog Bundt Cake:
1/2 cup butter
1 cup sugar-free sweetener
2 large eggs
1/2 teaspoon vanilla extract
1 3/4 cups almond flour
1/4 cup coconut flour
1 tablespoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups keto eggnog
- Eggnog Glaze
1/3 cup sugar-free powdered sugar
1/4 teaspoon cinnamon
1 teaspoon pure vanilla extract
2 tablespoons keto eggnog
Directions
- Eggnog Bundt Cake:
- Program the oven to 350°F, then grease a Bundt pan with non-stick cooking spray.
- Place the butter and sugar-free sweetener into a bowl and beat it with a hand mixer until light and fluffy.
- Next, mix in the eggs one at a time, then mix in the vanilla extract.
- Whisk the almond flour, coconut flour, baking powder, xanthan gum, cinnamon, and nutmeg in a bowl until combined.
- Add 1/3 cup of the almond flour mixture and mix to combine.
- Add half of the eggnog and mix to combine.
- Add 1/3 cup of the almond flour mixture and mix to combine.
- Add the remaining eggnog and mix until combined.
- Add the remaining almond flour mixture and mix until combined.
- Pour the eggnog Bundt cake batter into the prepared pan and smooth it into an even layer.
- Bake the eggnog Bundt cake batter for 45-60 minutes until a skewer inserted into the pan comes out clean.
- Let the eggnog Bundt cake cool in the pan for 5-10 minutes, then invert it on a wire rack.
- Let the eggnog Bundt cake cool completely.
- Eggnog Glaze
- Whisk the eggnog glaze ingredients in a bowl until smooth.
- Drozzle the eggnog glaze over the eggnog Bundt cake and let it sit for 5-10 minutes until the glaze sets.
- Serve and enjoy!
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Nutrition Facts
10 servings per container
Serving Size1 slice
- Amount Per ServingCalories141
- % Daily Value *
- Total Fat
7.4g
11%
- Saturated Fat 3.5g 15%
- Cholesterol 47mg 16%
- Sodium 576mg 24%
- Potassium 15mg 1%
- Total Carbohydrate
14g
5%
- Dietary Fiber 9.5g 36%
- Sugars 2.1g
- Protein 4g 8%
- Calcium 65%
- Iron 1%
- Vitamin D 24%
* 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.
