"This berry keto bundt cake is the perfect red, white and blue summertime dessert. We bake this buttery, vanilla keto cake in a bundt pan and top it with a sugar free white chocolate drizzle and low carb berries. The cake is mostly almond flour based with a little bit of coconut flour to create the perfect spongy cake texture."
5. Scoop cake batter into the prepared bundt pan. Bake at 325 degrees for about 30-35 minutes or until cooked through. Remove from the oven and let cook for a few minutes before removing the bundt cake. To remove, loosen some of the sides with a knife (if needed). Place a wire rack over the top of the bundt pan and flip over. Cake should slide out; however, it may need a good whack on the counter to dislodge.
6. To decorate, drizzle melted white chocolate mixed with coconut oil over the bundt cake and top with assorted berries. (Melt chocolate in the microwave at 30 second intervals, stirring in between, until melted.)