Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hr 20 mins
- 3 1/2 cups low FODMAP flour
- 1/4 cup whey protein powder or vegan protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup softened butter
- 1 cup low FODMAP sweetener
- 5 large eggs room temperature.
- 2 tsp vanilla extract
- 1/2 cup whipped cream
- 1/2 cup water
- Sprinkle with low FODMAP sweetener (optional).
Preheat oven to 325F. Grease a bundt cake pan and then dust with a few tablespoons of almond flour.
In a medium bowl, whisk together almond flour, protein powder, baking powder, and salt.
In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract. Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.
Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.
Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener.
Servings: 16 servings
Calories: 301 kcal