Keto Bundt Cake

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 267kcal

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.

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.

If you don't have a bundt pan, you can bake this in a 9-inch cake pan instead.

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.