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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.
Craving more keto cakes? Try my keto German chocolate cake, keto strawberry cake, or keto pound cake next.
Hot take: Bundt cakes are a vastly underrated dessert. Whenever I’m hosting, it’s one of my favorite cakes to make.
That’s because their shape helps them cook more quickly and evenly. The heat distribution gives every slice the same perfect crumb, and they’re naturally more dense and flavorful. When made with low-carb ingredients, it’s a foolproof keto cake recipe!
Table of Contents
Why I love this recipe
- Diet-friendly. It’s sugar-free and gluten-free, and with a few swaps, it can be vegan, too!
- Simple ingredients. There are no tricks or niche ingredients in this recipe–I made sure of it.
- The best make-ahead cake. So long as the glaze is kept separate, you can make this cake up to four days in advance.
- Moist, rich, and chocolatey. It’s a people-pleaser, for sure.
Ingredients needed
- 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.
- Granulated sweetener. For cake baking, I usually prefer monk fruit sweetener or allulose, but if you have a preferred sweetener, use it.
- 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 coconut oil.
- Milk. 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 use sugar-free chocolate chips.
- Sugar-free powdered sugar. Buy some at the store or make your own keto powdered sugar.
- Boiling water. To give it a smooth and loose texture.
How to make a keto bundt cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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
- Use a hand mixer. When I’m short on time (or frankly, feeling lazy), I’ll use a hand mixer or stand mixer, as it makes quick work of mixing the batter.
- Grease the pan VERY well. I’ve lost more than a few bundt cakes due to not greasing the pan well enough. If you want added insurance, use a silicone bundt pan.
- No bundt cake pan? Fear not! This recipe can be baked into a 9-inch cake pan instead.
Variations
- Make it vegan. Use coconut oil, almond milk, and swap the eggs for one of my egg substitutes.
- Vanilla cake. Omit the cocoa powder in place of almond flour and add an extra teaspoon of vanilla extract.
- Lemon cake. Make a vanilla cake, but whisk in 2 tablespoons of lemon juice and 1 tablespoon of lemon zest. To make a lemon glaze, whisk lemon juice, powdered sweetener, and vanilla until glossy.
- Add mix-ins. Whisk in chopped pecans, walnuts, or coconut flakes for a subtle crunch. Do this right before pouring the cake batter into the pan so they don’t sink to the bottom and burn.
Storage instructions
To store: Store the cake at room temperature in a sealed container for 2 days or in the refrigerator for up to 1 week.
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
I wouldn’t recommend using coconut flour as it’s more absorbent and can negatively affect the cake’s texture.
More foolproof keto baked goods
Keto Bundt Cake
Ingredients
- 2 1/2 cups almond flour blanched almond flour
- 1 cup allulose or monk fruit sweetener
- 1 cup cocoa powder
- 1 tablespoon baking powder
- 8 large eggs room temperature
- 1/2 cup butter softened
- 2/3 cup milk I used unsweetened almond milk
- 1 teaspoon vanilla extract
For the chocolate glaze
- 2 tablespoon butter
- 1/4 cup keto chocolate chips
- 1 cup sugar free powdered sugar
- 2-3 tablespoon hot water boiled water
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.
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!
Another great cake for chocolate lovers on keto