Cake - Cherry Dark Chocolate Sour Cream Bundt Cake

By tinathorn

Each serving has 9.5 g of carbs and 3.7 g of fiber. Total NET CARBS = 5.8 g.

Other Nutritional Information: 231 Calories; 19g Fat (71.7% calories from fat); 7g Protein; 42mg Cholesterol; 57mg Sodium.

Ingredients

• it off.
• Ingredients
• 3 cups almond flour
• 1/4 cup whey protein, unflavoured
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup sour cream
• 1/3 cup Swerve Sweetener or other erythritol
• 2 eggs
• 1/4 tsp Cherry Flavour
• 1/4 tsp stevia extract
• 1/4 cup Unsweetened Dried Cherries, finely chopped
• 1 3.5 ounce 85 or 90% cacao chocolate bar, chopped
• 1/2 cup sour cream
• 1/4 cup powdered Swerve Sweeteneror other powdered erythritol
• 3 tbsp cream
• 1/8 tsp cherry flavour
• one tiny drop red food colouring paste (optional)

Preparation

Step 1

For the cake, preheat oven to 325F and grease a bundt pan well.
In a medium bowl, whisk together almond flour, whey protein, baking powder, baking soda and salt.
In a large bowl, beat sour cream, erythritol and eggs together until smooth. Beat in cherry flavouring and stevia extract.
Beat in almond flour mixture, then stir in chopped cherries and chocolate. Pour into bundt pan and smooth the top.
Bake 45 minutes, or until a tester inserted in the center comes out clean. Let cool in pan 15 minutes and then flip out onto a wire rack to cool completely.
For the glaze, whisk sour cream, powdered erythritol, cream, cherry flavouring and food colouring together in a small bowl until smooth.
Pour over cooled cake.