Low Carb Old Fashioned Donut Cake
As sweet as a donut and as dense as a pound cake, this low-carb donut cake can be eaten for breakfast or served as dessert.
Servings 8 servings
Calories 315kcal
Equipment
- Mixing Bowl
- Loaf Pan
Ingredients
Cake
- 2 1/2 cups Almond Flour
- 1/2 cup Swerve confectioners sugar substitute
- 3 tsp Baking Powder
- 3 large Eggs
- 1/2 cup Softened Butter
- 1 tsp Vanilla
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Plain Greek Yogurt
- 1 tsp Cinnamon
- 1 tsp Nutmeg
Icing
- 1 cup Swerve Confectioner's Sugar Substitute
- Heavy Whipping Cream as needed
- 1 tsp Vanilla
Instructions
- Preheat the oven to 350 degrees.
- Beat together the butter and ½ cup Swerve until creamy.
- Add in the remaining ingredients, and blend until well combined.
- Pour the mixture into a well greased loaf pan, and bake for 45-50 minutes, or until browned and cooked through completely.
- Let the cake cool to room temperature.
- Add 1 cup Swerve to a mixing bowl with the vanilla. Add the heavy whipping cream a tablespoon at a time until your desired consistency is reached for your icing.
- Pipe the icing on the cake and slice to serve.
Notes
Calories: 315 Net Carbs: 5 net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.