Keto Bundt Cake with Tigernut Flour (Becker Bundt)
Dairy free, gluten free, lactose free, nut free, peanut free, soy free, keto, low carb, vegetarian.
Prep time: 30 min + 60 min resting
Cook time: 70 min + 10 min resting
Total time: about 2-3 hours
Servings: 16 (makes one cake about 2.5 inch tall and 7 inch wide)
A couple of years ago, while I was visiting my family back in Italy, my mom prepared a bundt cake. It was light, fluffy, and delicious. It was one of those cakes that are great for a light breakfast, or a midday snack... maybe with a cup of milk, coffee or a hot tea. Bundt cakes were fairly common at home when I lived in Italy, but for some reason I did not bring that tradition with me when I moved to the US 15 years ago. At least until today:) My mom’s cake reminded me how much I missed a cake that you can have at any point of the day without feeling like you want to take a nap after it. So, after a couple of slices (or more...) I decided to attempt making a more allergen friendly and low carb bundt. After a few failures... “big round cookies” and cakes lacking flavor (and here I want to thank our friend Anna and her family for their honest feedback on my first attempts)... my mom and I finally found the right combination of ingredients for a light and delicious cake. I hope you’ll enjoy it as much as we do.
I am working on a version that uses finer tigernut flour, like Anthony’s. I will post the updated amounts as soon as I get it right:) For now, I recommend using a less fine flour, like the one I suggest in the ingredients list (Naturtonix). If your diet allows it, you can swap 120 g of erythritol with 90 g of sugar and use your favorite baking powder and vanilla extract.
I am naming this cake after the Beckers, who tried SO MANY versions of it. THANK YOU GUYS ❤️.
Ingredients
Coconut oil, 50 g (3.5 tbsp) + enough to grease the cake pan (if you’re not using a silicon pan)
Erythritol, 120 g (½ cup + 2 tbsp) for the cake + 50 g for dusting the pan (if you’re not using a silicon pan)
Zest of 1 lemon
Juice of 1 lemon
Eggs, 6
Cream of tartar, 5 g (1 + ½ tsp)
Vanilla extract, 4.3 g (1 tsp)
Tigernut flour, 230 g, (2 cups). Choose a brand that is NOT extra fine.
Arrowroot flour, 10 g (1 heaping tbsp)
Baking powder, 20 g (5 tsp)
A pinch of salt
Powdered erythritol, for decoration
Tools you might be missing:
6-Cup bundt pan. I have one made with aluminum and one made with silicon. The pictures in this post show the different results.
Oven thermometer, unless you know your over is precise
You can find more links to the products I use in my recipes in the Spesa/Grocery section of this website.
Instructions
1. Skip this step if you are using a silicon bundt pan. If not, grease the pan with coconut oil and dust it with erythritol. This will prevent the cake from sticking to the pan.
2. If the coconut oil is solid, melt it in the microwave for 30-60 seconds.
3. Prepare the lemon zest and juice.
4. Separate the egg whites from the yolks. Use shallow bowls for both.
5. Add the cream of tartar to the egg whites and beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Set aside.
6. Add the erythritol to the egg yolks. Beat with an electric mixer until the mixture is pale yellow, thick and it forms a ribbon.
7. Add to the egg yolk and erythritol mixture the lemon zest, lemon juice, coconut oil and vanilla extract and fold them in with a spatula or wooden spoon.
8. Mix the remaining dry ingredients (both flours, baking powder and salt) and sift into the egg yolk mixture. Leave behind the bigger pieces, if any (this depends on the type of tigernut flour). Gently fold the dry ingredients in with a spatula or wooden spoon, mixing from the bottom to the top.
9. Add ½ of the egg whites to the mixture and gently fold them in with a spatula or a wooden spoon. Add the other ½ and repeat. This step is very important to keep the mixture light and airy. You want to fold the egg whites, mixing from the bottom to the top, rather than in a circular fashion.
10. Put the mixture in the bundt pan. Cover the pan with a kitchen towel or aluminium foil and set aside for 60 minutes at room temperature.
11. After 60 minutes, preheat the oven at 325 F. Place the cake in the oven when the oven is hot, and bake for 70 minutes. The bottom of the cake will turn pretty dark.
12. Turn off the oven and let the cake rest inside the oven for 10 minutes.
13. Remove the cake from the oven and flip it onto a plate. Let it cool completely.
14. Dust with powdered erythritol and serve. This cake is even better the day after!
Aluminum Bundt Pan
Silicon Bundt Pan
Nutritional Information
Nutrition facts are provided as a courtesy, using the ingredient in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee.
Serving size: 1/16 of the cake | Calories: 124 | Total fat: 8.2 g | Total carbohydrates: 10.5 g | Total fiber: 2.5 g | Total sugars: 3.1 g | Protein: 3.1 g | Net carbohydrates: 8.0 g
Storing
You can store the cake outside of the fridge for 5-6 days. I normally cover it with the pan I baked it in, to prevent it from drying. This cake tastes even better the day after you bake it!
Notes
I am working on a version that uses finer tigernut flour, like Anthony’s. I will post the updated amounts as soon as I get it right:). For now, I recommend using a less fine flour, like the one I suggest in the ingredients list (Naturtonix).
If your diet allows it, you can swap 120 g of erythritol with 90 g of sugar and use your favorite baking powder and vanilla extract.