Mini Low Carb Cinnamon Bundt Cake

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Mini Low Carb Cinnamon Bundt Cake

Flourless Cinnamon Bundt Cake

Course Breakfast, Dessert

Cuisine American

Keyword Cake, cinnamon, keto, low carb, yolk

Prep Time 10

Cook Time 18

Servings

Calories 116kcal

Author Gina Roberts

Equipment

Small Instant Pot Bundt Cake Pan
Mixing Bowl, scraper,
immersion Blender
baking sheet
Cake Tester or wooden skewer

Ingredients

12 Egg Yolks Save separated egg yolks for other recipes.
2 teaspoons Baking Powder Aluminum Free if available
2 tablespoons Butter Melted and slightly cooled to prevent cooking eggs when added.
1 teaspoon Vanilla extract
1 teaspoon Cinnamon Ground
1/8 teaspoon nutmeg Ground
sprinkle cloves Ground
pinch Redmond Real Salt
1 spray coconut oil spray

Instructions

Preheat convection oven to 300F or regular oven to 325F
Prepare mini bundt pan by spraying it with coconut oil and placing it onto a baking sheet.
Separate 12 whole eggs.
Place egg yolks into a mixing bowl and save the egg whites in a separate container and refrigerate them for other recipes.
Add all the remaining ingredients into mixing bowl with the egg yolks.
Mix thoroughly with immersion blender or basic kitchen blender.
Pour batter into prepared bundt pan.
Place into the center oven rack on top of baking sheet.
Bake for 15 minutes - or until a cake tester or wood skewer comes out clean when inserted into the center part of the cake.
Remove from the oven and allow to cool on a wire rack for 10 minutes.
Turn upside down onto a serving plate and remove from bundt pan.

Notes

I have been serving this with just a sprinkle of cinnamon over the top or a simple basic glaze using 1/4 cup Swerve Confectioners and a few Tablespoons heavy cream and a pinch of fine or powdered salt. I add just enough cream to make the glaze thick but still spreadable.

The bundt pan used for this recipe is an instant pot accessory and can be found on Amazon.

*Recipe contains Amazon Affiliate links - I earn from qualifying purchases.

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