Gingerbread Bundt Cake with Lemon Glaze (Low Carb and Gluten Free)

Directions

1. 1
   For the cake, preheat oven to 350F and grease a 9-inch diameter non-stick bundt pan very well, making sure to work butter or oil into all crevasses.In a medium bowl, whisk together the almond flour, granulated erythritol, protein powder, spices, baking powder, baking soda, xanthan gum and salt. In a large bowl, beat yogurt and butter together until smooth. Beat in eggs, one at a time, until just combined. Beat in molasses if using and stevia.Beat in half of almond flour mixture until just combined, scraping down sides of bowl and beaters with a rubber spatula as needed. Beat in almond milk, then remaining almond flour mixture until well combined.
2. 2
   Pour batter into pan and smooth the top.
3. 3
   Bake 40 to 45 minutes, or until top is browned and a tester inserted in the center comes out clean. Cool in pan 15 minutes and then flip out onto a wire rack to cool completely.For the glaze, beat cream cheese and butter together until smooth. Beat in powdered erythritol and stevia.
4. 4
   Add lemon juice, 1 tbsp at a time, until a thick but pourable consistency is achieved.
5. 5
   Pour glaze over top and down sides of cooled cake.
6. 6
   Sprinkle with grated lemon zest and serve.
7. 7
   Serves 12 to 1
8. 8
   For 12 slices, each slice has a total of 10.7 g of carbs and 3 g of fiber. Total NET CARBS = 7.7 g.