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Ingredients
  • subheading: Chocolate Bundt Cake:
  • ¾ cup almond flour 85g
  • ¾ cup unsweetened cocoa powder 68g
  • 3 tbsp coconut flour 21g
  • 2 ¼ tbsp arrowroot starch 17g
  • 1 tbsp baking powder
  • ¾ teaspoon baking soda
  • ¾ tsp xanthan gum
  • ¼ teaspoon salt
  • ¾ cup light or heavy cream room temperature 180ml (18% if you are Canadian is what I use! Light Cream/heavy cream can also work here)
  • 1 ½ tsp white vinegar
  • ½ cup coconut oil 120g
  • 9 tbsp powdered monkfruit erythritol sweetener 108g use ½ cup or 96g if using granular!
  • ¾ cup Sukrin brown sugar sweetener 144g
  • 3 large eggs at room temperature
  • 1 tbsp vanilla extract
  • subheading: Chocolate Glaze:
  • ¾ cup heavy cream 180g
  • 1 cup stevia sweetened chocolate chips 250g
  • 1 tbsp butter 15g
  • 1 tsp vanila extract
  • pinch of salt
  • chopped pecans for decorating optional
Steps
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