Description
This sweet and delicious low carb cake is the perfect choice for a special occasion or for the Holidays. It is moist and rich from the white chocolate and the pomegranate glaze gives it a festive touch.
Ingredients
Cake
- 2 1/2 cups fine almond flour, sifted
- 1/2 cup coconut flour, sifted
- 1/2 teaspoon glucammon or xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar substitute
- 1 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup sugar free white chocolate chips, melted and cooled
- 2 teaspoons vanilla
Pomegranate Glaze
- 2 tablespoons pomegranate juice *
- 1 1/4 cups powdered sugar substitute*
- 1 tablespoon lemon juice
- 1/4 cup Pomegranate seeds for decoration, optional *
Instructions
Cake
- Preheat oven to 350°F.
- In a stand or hand mixer, beat the sugar and butter together until creamy, about 2-3 minutes.
- Add the heavy cream, sour cream, extract and melted chocolate. Mix to combine well.
- Pour in the eggs and beat for about 30 seconds.
- Add the flour mixture and mix until smooth about 1 minute.
- Spray bundt pan with non stick baking spray that has flour in it. ( I swear by Wilton brand)
- Pour batter into prepared pan and smooth the top.
- Bake 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool for 10-15 minutes on cooling rack. Place rack over pan and flip the pan. Give the pan a tap on all sides and the cake should slide out.*
Glaze
- With a food processor or mini chopper, pulse a few tablespoons at a time of pomegranate seeds. Push the pulp through a fine mesh strainer until you have 2 tablespoons of juice. It is very concentrated. You should not need more than that.
- In a bowl, stir the juice with powdered sugar and lemon juice until smooth. Taste for sweetness and add more sugar or lemon juice as needed.
- Drizzle over the cooled cake and decorate with seeds as desired.
Notes
*All dairy and eggs should be room temperature.
*The melted white chocolate should be cooled to room temperature or it could heat and scramble the eggs in the batter.
* If using bottled pomegranate juice, choose the unsweetened. Pom is a good brand.
*If the cake seems stuck, take a butter knife and slide it along the outer and inner rim of the bundt pan.
*Taste test the pomegranate glaze and add more sugar or lemon juice if needed.
*I included 1/4 cup of seeds for decoration on the whole cake in the nutritional information. Those numbers would change if you add or deduct the seeds.