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.
Hello! Thank you for this recipe. I just found out that bundt pans are NOT measured by inches, but rather by CUPS. You just fill with water and measure the cups . Could you please give the cup measurements of your bundt pan please?
This could actually be the reason some people have problems with over/under baking when inches are used.
Flavor is good if not a bit too sweet for me, but the bake time of 50-60 minutes is waay too much. I only baked it for 35 minutes after reading some of the reviews and even with that it was a little dry already. Frosting from another website kinda helped the dryness a bit
Hi Jan! Appreciate the feedback. The bake time that we suggest is 30-40 minutes, checking at the 30 minute mark. Any longer, I do believe it will turn out crumbly or dry.
Can you remove the sweetener altogether? Or is it needed for texture or other purpose? Maybe add a mashed banana?
Hey Ed, yes you can certainly omit the allulose all together. And yes, a mashed banana or a couple of tablespoons of applesauce will help keep the texture nice and tender. Let us know how you go!
I used every ingredient listed and my cake turned out very crumbly. Taste is ok but very dry. I might add a sugar free pudding next time.
I’m sorry to hear that, Suzan- did you bake it a little longer or keep it in the bundt pan longer? Those are usually the two reasons why the bundt cake turns out crumbly.
I have a smaller Bundt pan for my instant pot. Any idea 💡 n how much to cut back on recipe to try in PC? Half?
Hi Cookinmom- you can reduce it by half, and just reduce the baking time to about 20 minutes, or until a toothpick comes out mostly clean. Let it cool in the bundt pan for 15 minutes then invert.
I made this last night and it’s absolutely delicious. I did make a few changes because of what I had on had.
For the milk I used 1/3 c heavy cream and 1/3 c of brewed coffee
Salt, I used 1/2 top
Sweetner I used a blend of allulose, monk fruit and erythritol. I used about 1/4 cup more.
For the topping I made a simple ganache with heavy cream and sugar free chocolate chips.
Yum!! Thanks for sharing, Shannon!
I’ve actually never owned a bundt pan, so could you possibly suggest what size rectangular pan I can use for this? Thanks for your help!
If I reduce the recipe by half which size of pan should I use?
Hi Pascale- I think you’d be able to get away with a 6-inch bundt pan, but check on it around the 20 minute mark.
Another great cake for chocolate lovers on keto
Another great cake for chocolate lovers
I’m sorry but I have to give this a big fat zero. At the price of eggs I should have just thrown them in the garbage. But I guess they’re ending up there anyway.
I followed the recipe exactly as I’ve had trouble in the past with keto recipes. This is bland, bitter and disappointing.
Hi Dee. I’m sorry you didn’t enjoy it- Did you use allulose? Also which brand of cocoa powder? I wonder if those impacted the end result, as it’s quite a popular cake that many have made and enjoyed, and this is the first I’m hearing it turned out bland/bitter. I’d love to troubleshoot for you.
Didn’t do the glaze, really good without
I will use the keto whipping cream.
Wow! The whole house was filled with the smell of chocolate! 50 minutes might have been a little long though. When I make this again, and I will, I’ll check it at 35 minutes. Thank you for the recipe!!!!
I read 50 minute baking time in people’s comments. It might help if they read the directions more carefully. Maybe it would not be so dry. 😄 Definately says bake time 40 mins.
Can I use regular granulated sugar? I don’t follow a keto diet, I have all the other ingredients, and would prefer not to have to buy a different sweetener. Thanks!
Sure can!
Can you tell me how to change this recipe to a plain or lemon Bundt cake, with Chia or Poppy seeds please?
Would the recipe work if increased by half in order to fill a 12 cup
(standard) bundt pan, which is the only size I have)?
I haven’t tried, feel free to experiment and see!
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!
Thank you, Cat- Great to hear that!
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.
I don’t see why not
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
Hi, friend!
I’m super excited about this- it’s in the oven right now and looking and smelling divine! But just now I noticed that you mentioned salt as an ingredient in the blog, but it wasn’t present in the recipe… Was I supposed to add any??
Hi Lisa! So glad you’re making it. Thanks for pointing it out- we’ve added it back in. It’s not a deal breaker, but great to have. Thanks for letting me know!
~😁
Love this cake! 3rd time making this and this time I added chocolate chips to the batter before baking and used a little heavy cream to smooth the glaze instead of water. Best one yet! Thanks for this great recipe!
Great idea, Monica. Using heavy cream would add such a richness to the glaze. I’m so glad you love this bundt cake!
I used coconut flour and it didn’t work. Why?
Hi Emily- I’m not surprised it didn’t work with coconut flour. I’ve tried to make it super clear in the post (including the FAQ) that coconut flour won’t work. I’d suggest sticking with the original recipe to achieve the correct flavor and texture.
Hi,
Can I make a lemon keto bundt cake with your lemon cake recipe?
Hi Valerie- I don’t see why not. I’d check on it at the 30-minute mark, as the lack of cocoa would reduce the baking time by a smidge.
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
So welcome, Terry!
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?
Hi Thomas, the salt isn’t necessary- but you can add a pinch if you like. Start with 1/4 teaspoon.
Hi, you mention salt in the write up but I don’t see it listed in the recipe. How much salt should we add?
1/4 teaspoon, the recipe card has been amended 🙂
No, the recipe card still does not include the salt 10/2025
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.
I haven’t tried, I’d stick to making it using the appropriate bundt pan.
Hi Arman
I am a fan of your baking , but whenever I have tried something it does not look as good as you cake for instance , my sponges don t come out as spongy as yours ( even when I used self raising flour ) I believe my technique is wrong.But the taste was amazing. Would you be able to advise on that please?Also as you described one cup of the ingredients , what exactly is a cup?Are you referring to the standard measuring cup ?Can you please explain .Thank you
Hi Sundas- I’m sorry to hear it didn’t come out spongy- although if you used self rising flour here, that would be the reason. Almond flour can’t replace self rising flour, and it also then doubles up on the baking powder (self rising flour has it in there already, and I add some with this). I would stick with the written recipe. I’ve also included metric ingredients for maximum accuracy.
There’s a lot of EGGS!! I thought I was going to see coconut flour in the recipe but only the almond flour and cocoa powder. You really need all those eggs? Does it taste eggy?
Hi Christine- I hear you, but it’s needed to achieve the moist and rich texture. Promise it doesn’t taste eggy!
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!
I haven’t tried, but generally, wheat flour is considered the best substitute for almond flour.
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.
I haven’t tried many recipes with cassava flour.