Keto Bundt Cake

This keto bundt cake is a low carb and sugar free take on the classic chocolate bundt cake! Made with simple ingredients and minimal prep, it’s a fabulous dessert sure to impress! 2 grams net carbs per slice. 

keto bundt cake

Keto Bundt Cake

When it comes to keto cake recipes, my favorite ones to make are almond flour cake, pound cake, and this keto chocolate bundt cake. 

It’s no secret that when it comes to desserts, cakes are my favorite. I try and find any excuse to bake a cake. All my friends and family are accustomed to receiving a cake on their special day, and every festive or holiday event, they know I’ll be bringing dessert. Recently, one of my friends gifted me a bundt pan which meant one thing- Time to try making bundt cakes!

I’ve been meaning to share a keto bundt cake recipe for quite some time. It’s a fancier way to present your typical single or double layer cake, and it’s certainly a show stopper, especially once you drizzle it in a glaze! 

No sugar and no grains are needed, but you’d never tell. The cake texture is moist and fluffy, and the glaze is thick and sticky. It’s sweet, rich, and full of chocolate flavor! 

I had some friends over for dinner the other night and served this cake and NO ONE believed that it was low carb and sugar free- They thought I bought it from a fancy cake shop!

Ingredients to make a keto bundt cake

For the cake

  • Almond flour– Blanched almond flour, not almond meal. The latter tends to give the cake a heavier and slightly gritty texture. 
  • Cocoa powder– 100% unsweetened cocoa powder. Be sure to sift it first, to ensure no clumps remain. 
  • Granulated sweetener of choice– You’ve got a few options with this. Both monk fruit sweetener and erythritol can be used. 
  • Baking powder– Gives the cake some stability and rise. 
  • Salt– Brings out the sweetness of all the other ingredients. 
  • Eggs– Room temperature eggs, not refrigerated ones. 
  • Butter– Softened, but not melted. You can also use coconut oil. 
  • Milk of choice– Any milk can be used. I used unsweetened almond milk. 
  • Vanilla extract– A must for any good cake recipe! 

For the chocolate glaze

  • Butter– Use salted butter to bring out the sweetness of the chocolate and sugar. 
  • Sugar free chocolate– Either a chopped up chocolate bar or you can use sugar free chocolate chips
  • Sugar free powdered sugar– Easily make your own keto powdered sugar
  • Boiling water– To give it a smooth and loose texture. 

How do you make a low carb bundt cake? 

In a mixing bowl, whisk together your dry ingredients and set aside. Next, in a separate bowl and using a hand mixer, beat together your eggs, butter, milk, and vanilla extract, until smooth and fluffy. Gently fold through your dry ingredients until combined. 

Now, transfer your cake batter into a greased bundt cake pan. Bake for around 45 minutes, or until a skewer comes out clean from the center. Let the cake cool completely. Once it is cooled, prepare the glaze. 

To make the glaze, heat the butter and sugar free chocolate together in a small saucepan. When warm, remove from the heat and whisk together. Slowly add in the powdered sweetener, before thinning it out with the boiling hot water. Finally, pour the glaze over the top of the bundt cake and let it drizzle down and set. 

low carb bundt cake

Tips to make the best almond flour bundt cake

  • Do not overbake the cake, as it continues to cook as it is cooling down. 
  • Be sure to grease your pan very well, for easy removal. Alternatively, you can use a silicone bundt pan. 
  • If you don’t have a bundt pan, you can bake this cake in a 9-inch cake pan instead.

Storing and freezing a bundt cake

  • To store: If you intend to eat the cake within 2 days, you can keep the cake at room temperature, in a sealed container. If you’d like to keep it longer, store it in the refrigerator, covered, for up to 1 week.
  • To freeze: Place slices of the cake in a shallow container and store in the freezer for up to 6 months. 

almond flour bundt cake

 

More keto cake recipes to try

keto bundt cake

Keto Bundt Cake

This keto bundt cake is a low carb and sugar free take on the classic chocolate bundt cake! Simple ingredients and minimal prep needed.
5 from 109 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 267kcal
Author: Arman

Ingredients

For the chocolate glaze

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 50-60 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.

Notes

If you don't have a bundt pan, you can bake this in a 9-inch cake pan instead. 
TO STORE: If you intend to eat the cake within 2 days, you can keep the cake at room temperature, in a sealed container. If you'd like to keep it longer, store it in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place slices of the cake in a shallow container and store in the freezer for up to 6 months. 

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 7g | Protein: 11g | Fat: 24g | Sodium: 240mg | Potassium: 155mg | Fiber: 5g | Vitamin A: 416IU | Calcium: 155mg | Iron: 3mg | NET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Desserts Gluten Free Recipes Keto Recipes Muffins and Cakes recipe

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    Comments

    18 thoughts on “Keto Bundt Cake

    1. Have you ever tried to substitute the almond flour for cassava flour? I’ve been reading about how healthy cassava flour is rather than the almond flour.

    2. Hi Arman… I love your recipes especially the desserts however I don’t follow a keto diet. My main concern is too much refined sugar so when I bake I use a variety of plant based sweetners. My question is can I substitute wheat flour instead of almond with success?
      Thanks!

    3. Hello Arman, I only have a 6-inch bundt cake tin. Could you possibly re-calculate the measurements of the ingredients I need for this tin size? First-time baking anything. Thanks.

    4. Hi Arman,

      I tried this today but the cake itself tasted bland. I’m wondering if it’s because I didn’t add salt? I didn’t add salt because there was no measured amount of salt included in this recipe. How much salt was I supposed to ask?

    5. 5 stars
      Finally! An amazing keto cake recipe. The whole family loves it. I was getting frustrated with baking keto and having to throw out so many attempted failures. Thank you so much. ~Terry Jo

    6. You might consider this incorporating 1/2 cup and f cold black coffee in this cake, substituting it for part of the almond milk. It will boost the flavor of the chocolate

    7. Do you think your recipe would work in a Dash mini bundt cake maker? I just got one and am looking for a recipe to try.

    8. 5 stars
      Lovely cake! Beautiful presentation that would be the perfect contribution to a party or potluck. My husband (who has diabetes) and I really enjoyed this and will definitely make it again. The cake was slightly dry after 50 min in my oven, so I’ll try a little less cooking time on my next attempt, but the taste was still delicious. Many thanks to Arman for creating this awesome sugar-free, low carb recipe!

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