Keto Chocolate Bundt Cake – This low carb chocolate bundt cake is rich, fudgy, and completely sugar-free, making it the perfect dessert to satisfy your sweet tooth without wrecking your diet.
Ingredients You’ll Need
This recipe relies on wholesome, low-carb ingredients that you can easily find in any well-stocked grocery store or online. Here’s what you need:
- Almond flour: The base for our cake, almond flour keeps things fluffy and light while being keto-approved.
- Coconut flour: Just a bit of this flour helps give structure and the perfect texture.
- Unsweetened cocoa powder: A high-quality, rich cocoa powder will give the cake a deep chocolate flavor.
- Erythritol or a keto-friendly sweetener: A sugar substitute to make the cake sweet without the carbs.
- Eggs: Essential for binding and giving the cake a tender crumb.
- Unsweetened almond milk: Adds moisture without adding unnecessary carbs.
- Baking powder: To ensure the cake rises perfectly.
- Vanilla extract: To round out the flavor with a hint of warmth.
- Butter: Adds richness and keeps the cake moist.
- Sugar-free chocolate chips: For extra chocolatey goodness!
Tips and Tricks for the Best Keto Chocolate Bundt Cake
- Use room temperature ingredients: This helps ensure that everything mixes together smoothly and evenly.
- Don’t overmix: Stirring the batter too much can result in a dense cake. Mix until just combined.
- Quality cocoa powder matters: Use a Dutch-processed cocoa powder for a deeper, more intense chocolate flavor.
- Grease your Bundt pan well: Bundt pans can be tricky, so make sure every crevice is well-greased to avoid sticking.
How to Serve Keto Chocolate Bundt Cake
This cake is a showstopper on its own, but here are a few serving suggestions to elevate your experience:
- Dust with powdered erythritol: For a touch of elegance and sweetness.
- Top with sugar-free chocolate ganache: Melt sugar-free chocolate chips with a bit of heavy cream for a rich, glossy topping.
- Add whipped cream: A dollop of homemade keto whipped cream adds a lovely contrast to the rich chocolate.
- Fresh berries: Raspberries or strawberries pair beautifully with the chocolatey goodness.
Variations to Try
- Peanut Butter Swirl: Add a swirl of sugar-free peanut butter into the batter before baking.
- Nutty Delight: Fold in chopped pecans or walnuts for added crunch and flavor.
- Zesty Orange: Add a teaspoon of orange zest to the batter for a citrusy twist that complements the chocolate.
How to Store Keto Chocolate Bundt Cake
- Room Temperature: This cake can be stored in an airtight container at room temperature for up to 3 days.
- Refrigerate: For longer storage, keep the cake in the fridge for up to a week. Make sure it’s well-wrapped to avoid drying out.
- Freeze: You can freeze individual slices for up to 3 months. Wrap each slice in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge overnight and warm slightly before serving.
Recipe FAQs
1. Can I make this cake dairy-free?Yes! Simply substitute the butter with coconut oil or a vegan butter alternative. Make sure to use unsweetened almond or coconut milk.
2. Can I use a different sweetener?Absolutely. You can use monk fruit sweetener or allulose in place of erythritol, but keep in mind that different sweeteners may affect the overall texture and sweetness level.
3. Why is my Bundt cake sticking to the pan?Bundt cakes can be finicky! Make sure to grease every nook and cranny of the pan. You can also dust with a bit of cocoa powder or almond flour to ensure easy release.
4. Can I use only almond flour instead of a mix with coconut flour?While you could use only almond flour, the texture may be more dense. Coconut flour helps give the cake a light and fluffy consistency, so I recommend using both for the best result.
Keto Chocolate Bundt Cake (LOW CARB)
Keto Chocolate Bundt Cake - This low carb chocolate bundt cake is rich, fudgy, and completely sugar-free, making it the perfect dessert to satisfy your sweet tooth without wrecking your diet.
Ingredients
- 8 large eggs (room temperature)
- 2/3 cup milk (I use unsweetened almond milk)
- 2 1/2 cups almond flour (blanched for a smooth texture)
- 1 teaspoon vanilla extract (for a fragrant touch)
- 1 cup allulose or monk fruit sweetener (no blood sugar spikes!)
- 1/2 cup butter (softened and ready to make magic)
- 1 cup cocoa powder (for deep, chocolatey goodness)
- 1 tablespoon baking powder (to give it that perfect rise)
For the chocolate glaze
- 2 tablespoons butter (melted for a silky finish)
- 1 cup sugar-free powdered sugar (because we’re keeping it keto)
- 2-3 tablespoons hot water (to thin out the glaze)
- 1/4 cup low carb chocolate chips (for an extra chocolate hit)
Instructions
The Cake
- Preheat & Prep: Crank up your oven to 350°F (180°C) and generously grease a 9-inch fluted Bundt pan. Trust me, you don’t want any cake sticking!
- Mix the Dry Stuff: In a mixing bowl, whisk together almond flour, cocoa powder, sweetener, and baking powder. Set it aside and let those flavors mingle.
- Cream the Wet Ingredients: In another bowl, beat your eggs, softened butter, milk, and vanilla extract until it’s all smooth and dreamy.
- Combine & Pour: Slowly add the dry ingredients to the wet, mixing until just combined. Pour the batter into your prepared Bundt pan, smoothing out the top.
- Bake to Perfection: Pop it in the oven for 50-60 minutes. It’s done when a skewer comes out mostly clean with just a few crumbs clinging on. Let it cool in the pan for 30 minutes, then gently invert onto a wire rack to finish cooling.
Chocolate Glaze
- Melt & Whisk: In a small saucepan, melt the butter and keto chocolate chips until almost fully melted. Take it off the heat and whisk until completely smooth.
- Sweeten & Thin Out: Add the powdered sweetener, then carefully pour in the boiling hot water, one tablespoon at a time, until you get a pourable glaze.
- Drizzle & Set: Drizzle that glossy glaze over your cooled Bundt cake. Let it sit at room temperature until the glaze hardens. Then, slice, serve, and watch it disappear!
Nutrition Information
Yield
12Serving Size
1 gramsAmount Per Serving Calories 280Total Fat 25gTrans Fat 0gCarbohydrates 7gFiber 5gProtein 12g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Keto Chocolate Bundt Cake is not just a dessert; it’s an experience. It brings all the indulgence of a classic chocolate cake without the guilt, perfect for anyone on a ketogenic or low-carb diet. It’s easy to make, incredibly satisfying, and versatile enough to customize for your preferences. So go ahead, whip up this beautiful Bundt cake, and watch it disappear at your next gathering!
Try these other recipes: