Keto Mini Butter Cakes with Lemon Glaze

Keto Mini Butter Cakes with Lemon Glaze make spring celebrations more fun! 

Low- Carb Holiday Flourless Recipes:

Low-Carb eating can go hand in hand with a gluten-free diet due to the fact that most low carb desserts will not usually contain wheat flour because it is so high in carbs. 

Flourless low carb baking may seem almost impossible, to difficult to learn. You might also be reluctant to try it because you think the results will not be that good, so you will be wasting time and money.

Fortunately, there are many delicious desserts that do not use wheat flour and are tasty and satisfying for even the sweetest tooth. 

With a little research and practice, you can soon find and begin cooking a range of holiday recipes that are low in carbs, flourless and gluten-free.

The most obvious wheat-free dessert option which most people love is meringues, which are made from egg whites.  They can be shaped into cookies, nests and more, to serve on their own or as a base for other ingredients such as fruit. 

Instead of white sugar, you can use stevia. You can also add a couple of drops of food coloring to some or all of your batch to make your finished product look more festive.

However, some people are allergic to eggs, so meringues are not for everyone.

Soy flour is low in carbs but high in protein. However, it can have a grainy aspect to it and some people might not like the taste or are allergic to soy.

Nut flours and nut meals such as almond flour and almond meal are popular with low-carb bakers, but again, they can have a gritty texture and people with allergies will have to steer clear.

A third increasingly popular option is coconut flour. Coconut might be too overwhelming a taste for some recipes and it is high in saturated fat.

The good news is there are deodorized and defatted coconut flours available as well as coconut oil, which tends to harden at all but the hottest temperatures, making it another handy ingredient for flourless baking. 

The main issue with coconut flour is that it tends to repel liquids, so you need to mix everything really well when preparing your batter.

Cakes, cookies, and candies seem like an essential part of the holidays, but studies have shown that if food is easily within reach, people are much less likely to restrain themselves. 

When baking and storing, practice portion control by slicing up cakes into a particular number of slices, freezing them in a baggie, and placing all the slices in a large zippered food storage bag.

Divide up the cookies as well into serving sizes that are suitable for whatever low-carb phase you are on during the holidays.

Write the carb counts on the outside of each zippered food bag. In this way, you will not have to deny yourself a treat or struggle to calculate carbs.

Flourless baking can be fun, tasty, and low-carb if you use natural sweeteners. Research a range of recipes and makeovers of your favorites to please the entire family during the holidays.

Ingredients:

Makes 20 mini bundt cakes
2 Net carbs/serving

For the cakes:

• 2 1/4 C.Almond flour
• 1/3 C. Coconut flour
• 3 tsp. Baking powder
• 2 tsp. Baking soda
• 1 C. Swerve confectioners sugar substitute
• 1/2 tsp. Almond extract
• 3 tsp. Vanilla extract
• 5 Eggs
• 2 Sticks of butter unsalted
• 1/3 C. Heavy whipping cream
• 1/2 C. Unsweetened vanilla almond milk

For the glaze:

• 6 Tbsp. Lemon juice
• 2/3 C. Swerve confectioners sugar substitute
• 1 tsp. Vanilla extract

Keto Mini Butter Cakes with Lemon Glaze Directions:

1. Preheat the oven to 325 degrees.
   
2. Mix together the almond flour, coconut flour, baking powder, baking soda and Swerve sugar substitute in a mixing bowl until well combined.
   
3. Add the almond extract, vanilla extract, 2 sticks of butter, heavy whipping cream and unsweetened almond milk to the dry ingredients, and beat on high until mixed well.
   
4. Mix the eggs into the batter one at a time to make sure they are well incorporated.
   
5. Place heaping tablespoons of the mixture into each of the sections of a well-greased mini bundt pan, and smooth the batter out with the back of a spoon. The batter should sit below the rim of the individual sections so that there is room for it to expand as it bakes.
   
6. Bake the mini bundt cakes for 20-25 minutes until browned and completely cooked through.
   
7. Let the mini cakes cool to room temperature.
   
8. While the cakes are cooling, combine the ingredients for the lemon glaze in a small bowl, and whisk until smooth and creamy.
   
9. Once cooled, dip the top of each of the mini bundt cakes into the glaze mixture to coat, and let dry before serving.

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