Sometimes we come up with a dessert so good it deserves its own place settings and celebration. These Blueberry Cobbler Mini Bundt Cakes are exactly that. Great for any special occasion or just for a fancy afternoon of treating yourself to incredible taste, there’s no wrong time or place to enjoy these cakes. We suggest sharing with someone who you really appreciate because you’re going to appreciate just how good they taste.
Check out the full recipe below
NUTRITIONAL INFO
BLUEBERRY COBBLER MINI BUNDT CAKES
Yields: 12 servings | Serving Size: about 1/2 Bundt cake
Calories: 264 | Protein: 9g | Fat: 19g | Net Carb: 7g
Total Carb: 13g | Sugar: 2g
Prep Time: 15 minutes | Cook Time / Chill Time : 25-30 minutes | Total Time: 1 hour (includes cooling time)
Ingredients
BLUEBERRY COBBLER MINI BUNDT CAKES
- 2 cups almond flour
- 1/3 cup powdered zero calorie sweetener
- 1/2 scoop Quest Vanilla Milkshake Protein Powder
- 2 tsp baking powder
- 1/8 tsp salt
- 3 eggs
- 1/2 cup butter, melted
- 3/4 cup almond milk
- 1 tsp vanilla extract
- 1/3 cup blueberries, fresh
Frosting
- 1/2 scoop Quest Vanilla Milkshake Protein Powder
- 4 tbsp almond milk
- 1 Quest Blueberry Cobbler Hero Bar, chopped into small pieces
Method
- Preheat the oven to 350 F and prepare a mini bundt cake pan with non-stick spray.
- In a bowl, sift together the almond flour, zero calorie sweetener, protein powder, baking powder and salt and then stir until combined.
- In another bowl, whisk together the eggs, butter, milk and vanilla until well blended and then add the wet ingredients to the dry.
- Stir until a batter forms. Fold in the blueberries.
- Transfer about ½ cup of batter to each bundt cake cavity. It should fill them about halfway.
- Bake the bundt cakes for 25-30 minutes and cooked through. Let cool.
- Stir together the protein powder and almond milk until you have a frosting like consistency and drizzle it over each bundt cake.
- Top the cakes with blueberry cobbler Hero bar crumbles and serve.
