This Masala Chai Keto Bundt Cake smells sooo good!
Updated: Sep 20, 2020
I know it can be a challenge to hold back when a delicious keto cake is right in front of us. We indulge ourselves with a yummy keto treat and half a cake is gone. Dang, the carb count bursted! Mini cake is an excellent idea to keep you away from carbs overloading.
This Mini Keto Bundt Cake in Masala Chai smells so good! One piece of mini cake with a cup of tea should be quite satiated and kept you from reaching out for a second piece. I enjoy this treat very much during the MCO as the smell of the masala chai blend is soothing and helps to brighten up my day.
When I started consuming keto cakes six months into keto diet, cupcakes and muffins were my go to. Not only it's easy to bake, it also serves as a on-the-go snack when out. Pack one mini keto cake, a mini 10g pack of butter and a handful of nuts in a container, throw it into your handbag and you're ready to go for the day!
If you have tasted my signature Keto Salted Egg Yolk Cake, you know that savoury cake is my forte. And yes, this recipe that I'm sharing with you is a savory cake packed with aroma of spices and layers of flavour. You will want to make them again and again!
125g cream cheese
1 1/2tbs Lakanto Classic sweetener
1 1/2 cups almond flour
1ts baking powder
1tbs masala chai powder
1ts cinnamon powder
1ts ginger powder
pinch of pink salt
1ts Lakanto Powdered
Preheat the oven at 170C for 20 minutes.
In a mixer, blend cream cheese, butter and sweetener.
Add in the dry ingredients and blend well.
Add in eggs and beat until well incorporated.
Pour the batter into a mini bundt cake tray. I use a silicon tray.
Put it in the oven at 170C for 25-30 minutes.
Using a strainer, add some Lakanto Powdered on the top of the cake.
This recipe makes 6 mini cakes.