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Keto Gugelhupf with berries

Derived from recipe

  • 6 eggs
  • 350 g almond flour
  • 230 g erythritol -OR- 230 g additional almond flour and Stevia
  • 200 g butter
  • 50 g coconut flour (absorbs excess water from berries, use less if using fewer berries)
  • 1 tsp baking soda
  • 300 g berries (raspberries, currants, blackberries, ...)
  • 130 g confectioner's erythritol
  • Juice of 1 lemon

Combine all ingredients, except lemon juice, confectioner's erythritol and a few berries. Bake in Bundt mold for 60 minutes at 170°C. Leave to cool to room temperature before removing from mold. Combine confectioner's erythritol and lemon juice and spread icing on the Gugelhupf. Decorate with some more berries.