This delectable Keto Baklava Cake has all the crunch and aromatic spices of the classic dessert. Tender and sweet bundt cake with a nutty topping and a sugar-free "honey" syrup.
Preheat the oven to 325ºF and grease a 9 to 10 cup capacity bundt pan well.
Topping
In a medium bowl, combine the chopped nuts and sweetener. Add the melted butter and stir until well combined.
Sprinkle evenly in the prepared bundt pan.
Cake
In a large bowl, whisk together sour cream, eggs, and vanilla extract until smooth.
Add the almond flour, sweetener, protein powder, coconut flour, baking powder, cinnamon, and salt and stir until well combined. Stir in just enough water until a spreadable consistency is achieved.
Spread the batter over the topping in the pan. Bake 45 to 55 minutes, or until the top is golden brown and just firm to the touch.
Remove and let cool 20 minutes in the pan, then gently loosen and flip out onto a cake platter.
Honey Syrup
In a small saucepan over medium heat, combine the allulose honey and water. Bring to a simmer and cook 3 minutes to thicken slightly.
Remove from heat and stir in the powdered sweetener and the lemon juice. Drizzle over the cooled cake. You can reserve some for serving with individual slices too.
Notes
Storage Information: Store this cake in a covered container on the counter for up to 4 days or in the fridge for up to a week. You can also freeze it for several months.