Keto Bundt Cake
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My keto bundt cake recipe is an easy, low-carb take on the classic. It’s naturally gluten-free and made with minimal prep time! 2 grams of net carbs.
Why I love this keto bundt cake
Hot take: Bundt cakes are a vastly underrated dessert. Whenever I’m hosting, they’re one of my favorite cakes to make.
Their shape helps them bake more evenly, giving every slice the perfect crumb. They also tend to stay moist longer than traditional keto chocolate cakes, making them ideal for low carb baking. Here’s why I love this recipe:
- Simple ingredients. There are no tricks or hard-to-find ingredients in this recipe– I made sure of it.
- Moist, rich, and chocolatey. Keto cakes are infamous for being dry or grainy, but this one stays soft and fudgy.
- Perfect for making ahead. I often bake it a day or two in advance and glaze it just before serving. It still tastes freshly baked.
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Almond flour. For the best texture and crumb, stick with blanched almond flour, not almond meal. The latter tends to give the cake a heavier, slightly gritty texture.
- Cocoa powder. 100% unsweetened cocoa powder. Be sure to sift it first to remove clumps. For a richer flavor, I sometimes use dark cocoa powder (Hershey’s Special Dark).
- Granulated sweetener. I retested this cake using strictly allulose, and it baked up much better than monk fruit sweetener. I’d stick with allulose for the best results.
- Baking powder. Gives the cake stability and rise.
- Salt. Brings out the sweetness.
- Eggs. Use room temperature eggs, not refrigerated ones, as they mix more evenly.
- Butter. Softened, but not melted. You can also use refined coconut oil.
- Milk. I used unsweetened almond milk, but any low-carb milk works.
- Vanilla extract. I like adding a little vanilla to balance the strong chocolate flavor.
For the chocolate glaze:
- Butter. Use salted butter to bring out the sweetness of the chocolate and sugar.
- Sugar-free chocolate. Either use chopped chocolate bar pieces or sugar-free chocolate chips.
- Sugar-free powdered sugar. I like making my own keto powdered sugar as it takes 30 seconds and costs a fraction of the pre-packaged stuff.
- Boiling water. To give it a smooth and loose texture.
How to make a keto bundt cake
Step 1- Make the cake batter. Preheat the oven and grease a bundt pan. In one large bowl, mix the wet ingredients; in a second, mix the dry ingredients. Add the dry to the wet and stir until smooth.
Step 2- Bake. Pour the mixture into the pan and bake until a toothpick comes out mostly clean. Let it cool for 30 minutes, then invert onto a cooling rack to finish cooling.
Step 3- Make the glaze. Melt butter and chocolate in a small saucepan. Whisk in the powdered sugar and water until smooth and glossy. Drizzle over the cooled cake and let it set before slicing.
Arman’s recipe tips
- Grease the pan really well. I’ve lost more than a few bundt cakes because I didn’t grease the pan well enough. If you want added insurance, use a silicone bundt pan.
- Let the cake cool for 30 minutes before turning it out. If you unmold it too soon (i.e., remove it from the pan), it can fall apart. If you want it too long, though, it may stick to the pan.
- Don’t overbake it. Remove the cake as soon as a toothpick comes out with a few moist crumbs. It’ll continue to cook slightly as it cools, staying much fudgier.
- No bundt cake pan? Fear not! This recipe can be baked in a 9-inch cake pan instead. You’ll just need to reduce the baking time slightly.
Storage instructions
To store: Keep the cake at room temperature in a sealed container lined with a paper towel (to keep it moist), or refrigerate for up to 1 week. I recommend bringing the cake to room temperature before enjoying.
To freeze: Wrap cake slices in foil, store in a freezer-safe container, and freeze for up to 6 months. Let them thaw overnight in the fridge.
Frequently asked questions
No. Coconut flour absorbs much more liquid than almond flour, so it isn’t a 1:1 substitute and would make the cake dry and dense. You can use my coconut flour chocolate cake batter, bake it in a bundt pan, and reduce the baking time by 5 minutes.
Bundt pans have lots of grooves, so it’s important to grease them really, really well. I also recommend letting the cake cool in the pan for 30 minutes before turning it out. Any sooner and it can break apart; any longer and it may start to stick.
Keto Bundt Cake
Ingredients
- 2 1/2 cups almond flour blanched almond flour, 280g
- 1 cup allulose 200g
- 1 cup cocoa powder 85g
- 1/4 teaspoon salt
- 1 tablespoon baking powder 12g
- 8 large eggs room temperature
- 1/2 cup butter softened, 113g
- 2/3 cup milk I used unsweetened almond milk, 160mL
- 1 teaspoon vanilla extract
For the chocolate glaze
- 2 tablespoon butter 28g
- 1/4 cup keto chocolate chips 43g
- 1 cup sugar free powdered sugar 120g
- 2-3 tablespoon hot water boiled water, 30-45mL
Instructions
For the bundt cake
- Preheat the oven to 180C/350F. Grease a 9-inch fluted Bundt pan and set aside.
- In a mixing bowl, whisk together your dry ingredients and set aside. In a separate bowl, beat together your eggs, butter, milk, and vanilla extract, until smooth and combined.
- Slowly add the dry ingredients into the wet ingredients and mix well. Transfer the cake batter into the bundt pan.
- Bake the cake for 30-40 minutes, or until a skewer comes out mostly clean. Remove from the oven and let cool in the pan for 30 minutes before inverting onto a cooling rack to cool completely.
- Once cool, drizzle with the glaze and let it set, before enjoying.
For the glaze
- In a small saucepan, heat up the butter and chocolate until mostly melted. Remove from the heat and whisk together, until smooth.
- Add in the powdered sweetener. Slowly add in the boiling hot water until the glaze is thin and smooth. Drizzle over the cooled cake and let it sit at room temperature until it hardens.
Hi, I followed your directions to the T…with the exception of the glaze. Could not find sugar free powdered sugar, but made do with heavy cream, tablespoon of butter and the chocolate bits. Absolutely delicious! I’ve tried other keto baked dishes and they did not come out nearly as wonderful as your recipe.
I look forward to trying more of your recipes.
Thank you!
Aw, thanks so much Ginny 🙂 I appreciate you taking the time to leave such a lovely review. LOVE the idea of using cream as a glaze 🙂
Hello, I cannot find sugar free powdered sugar for the glaze. Is there something else I can substitute?
Thank you.
It’s easy to make, Ginny- just blend allulose or monk fruit sweetener down to a powder-like consistency 🙂
Can natural—NOT Dutch processed—cocoa powder and baking SODA be substituted for Dutch process cocoa powder and baking POWDER? Thanks!
Hi Marlene- the cocoa powder will be fine, you’ll need to reduce the baking soda to 2/3 teaspoon 🙂
thanks for the response.