Keto Chocolate Bundt Cake

Keto Chocolate Bundt Cake makes a great birthday cake or…

..if you're like me, it also makes an easy cake that you can hoard to yourself. lol. 

This cake is light and fluffy but still moist in the center. It really does taste like REAL chocolate cake and not some sad keto attempt at cake.

The base of this cake is mainly almond flour and cocoa powder and just a touch of coconut flour. This provides a very rich base for the cake. 

We then add a bit of arrowroot starch to lighten the cake and keep in moist in the center, along with a small amount of xanthan gum to provide some chewiness to the cake.

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Ingredients In This Low Carb Chocolate Bundt Cake Recipe

• Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
  Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture. You can also use cornstarch instead.
• Arrowroot Starch – This can be substituted with cornstarch. It adds a lightness to the cupcakes and keeps them moist inside! It's become one of my new favourite ingredients
• Unsweetened Cocoa Powder – Rodelle is my favourite brand of cocoa powder! It just always tastes really great in every recipe I've tried. But you could also use dark cocoa to get that oreo colour naturally in the muffins and cookie portion of this recipe.
• Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
• Coconut Oil – melted butter can be substituted but I do find coconut oil to work best!
• Sukrin Brown Sweetener – adds brown sugar flavour! This can be subbed with more regular sweetener if you do not have it.
• Stevia Sweetened Chocolate Chips – I use this Krisda brand here in Canada but you are welcome to use whichever brand you prefer!

Tools I Used To Make Keto Chocolate Bundt Cake

• Nutritional Food Scale – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.  I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Bundt Cake Pan 
• Spatula 
• Mixing Bowls

Tips For Making Keto Chocolate Bundt Cake

• This recipe also goes great with a simple sugar glaze or cream cheese glaze if you ever want to switch it up!
• If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1/2 tbsp coconut flour. Just know that the cake may not stay quite as moist in the center.
• You don't have to use xanthin gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the cake a chewier, more traditional texture.
• Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again.
• Store this cake, covered in the fridge for up to 5 days OR freeze, sliced and layered between wax paper in an airtight container. 

Keto Chocolate Bundt Cake Recipe

Serves: 12

Ingredients:

Chocolate Bundt Cake

• 3/4 cup almond flour 85g
• 3/4 cup unsweetened cocoa powder 68g
• 3 tbsp coconut flour 21g
• 2 1/4 tbsp arrowroot starch 17g
• 1 tbsp baking powder
• 3/4 teaspoon baking soda
• 3/4 tsp xanthan gum
• 1/4 teaspoon salt
• 3/4 cup light or heavy cream room temperature, 180ml (18% if you are Canadian is what I use! Light Cream/heavy cream can also work here)
• 1 1/2 tsp white vinegar
• 1/2 cup coconut oil 120g
• 9 tbsp powdered monkfruit erythritol sweetener 108g (use 1/2 cup or 96g if using granular!)
• 3/4 cup Sukrin brown sugar sweetener 144g
• 3 large eggs at room temperature
• 1 tbsp vanilla extract

Chocolate Glaze

• 3/4 cup heavy cream, 180g
• 1 cup stevia sweetened chocolate chips, 250g
• 1 tbsp butter, 15g
• 1 tsp vanila extract
• pinch of salt
• chopped pecans for decorating (optional)

Directions:

1. Pre-heat oven to 350*F.
2. In a bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
3. In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
4. In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk once more until smooth.
5. Add the dry ingredients to the wet and stir until a thick batter forms.
6. Grease a bundt pan then scrape the batter into the pan and even out the bottom.
7. Bake the cake for 32-35min. The top should be risen nicely and a toothpick should come out pretty much clean.
8. Let the cake cool FULLY before turning onto a plate ~ the same size as the cake. (I suggest jiggling it a few times before turning it to make sure the sides are not sticking/to detach the cake a bit first).
9. To make the glaze for the cake, place the chocolate chips and butter into a bowl.
10. Heat the heavy cream in a microwavable bowl until almost but not quite boiling. Pour it over the chocolate chips and butter. Let it stand for about 40s then stir to melt everything together. 
11. While stirring you can add the vanilla extract and salt as well.
12. Once the mixture is smooth,  you can begin pouring it over your cake. This can make a mess so I suggest placing the plate the cake is on onto a wire rack over top of a baking sheet to catch any excess that trails off, then wipe the edges of the plate clean. 
13. Once the chocolate glaze starts to set, you can press pecans, coconut or another type of chopped nuts all around the bottom edge of the cake. 
14. Let the glaze set fully before slicing and serving. Enjoy your Keto Chocolate Bundt Cake!

Store this cake, covered in the fridge for up to 5 days OR freeze, sliced and layered between wax paper in an airtight container.

Nutrition for 1/12th of cake (1 slice): 301 calories | 28.1g fat | 6.8g NET carbs | 5.3g protein | 9.4g fiber

Print Recipe

5 from 3 votes

Keto Chocolate Bundt Cake Recipe

Prep Time30 minutes mins

Cook Time33 minutes mins

Cooling Time1 hour hr 30 minutes mins

Total Time2 hours hrs 33 minutes mins

Course: Dessert, Snack

Keyword: keto bundt cake, keto chocolate bundt cake, keto chocolate cake

Servings: 12 slices of cake

Calories: 301kcal

Ingredients

Chocolate Bundt Cake

• 3/4 cup almond flour 85g
• 3/4 cup unsweetened cocoa powder 68g
• 3 tbsp coconut flour 21g
• 2 1/4 tbsp arrowroot starch 17g
• 1 tbsp baking powder
• 3/4 teaspoon baking soda
• 3/4 tsp xanthan gum
• 1/4 teaspoon salt
• 3/4 cup light or heavy cream room temperature 180ml (18% if you are Canadian is what I use! Light Cream/heavy cream can also work here)
• 1 1/2 tsp white vinegar
• 1/2 cup coconut oil 120g
• 9 tbsp powdered monkfruit erythritol sweetener 108g use 1/2 cup or 96g if using granular!
• 3/4 cup Sukrin brown sugar sweetener 144g
• 3 large eggs at room temperature
• 1 tbsp vanilla extract

Chocolate Glaze

• 3/4 cup heavy cream 180g
• 1 cup stevia sweetened chocolate chips 250g
• 1 tbsp butter 15g
• 1 tsp vanila extract
• pinch of salt
• chopped pecans for decorating optional

Instructions

• Pre-heat oven to 350*F.
• In a bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
• In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
• In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk once more until smooth.
• Add the dry ingredients to the wet and stir until a thick batter forms.
• Grease a bundt pan then scrape the batter into the pan and even out the bottom.
• Bake the cake for 32-35min. The top should be risen nicely and a toothpick should come out pretty much clean.
• Let the cake cool FULLY before turning onto a plate ~ the same size as the cake. (I suggest jiggling it a few times before turning it to make sure the sides are not sticking/to detach the cake a bit first).
• To make the glaze for the cake, place the chocolate chips and butter into a bowl.
• Heat the heavy cream in a microwavable bowl until almost but not quite boiling. Pour it over the chocolate chips and butter. Let it stand for about 40s then stir to melt everything together.
• While stirring you can add the vanilla extract and salt as well.
• Once the mixture is smooth,  you can begin pouring it over your cake. This can make a mess so I suggest placing the plate the cake is on onto a wire rack over top of a baking sheet to catch any excess that trails off, then wipe the edges of the plate clean.
• Once the chocolate glaze starts to set, you can press pecans, coconut or another type of chopped nuts all around the bottom edge of the cake.
• Let the glaze set fully before slicing and serving. Enjoy your Keto Chocolate Bundt Cake!

Notes

Ingredients Links

• Almond Flour
• Coconut Flour 
• Powdered Monkfruit Erythritol Sweetener 
  Xanthan gum
• Unsweetened Cocoa Powder
• Vanilla Extract
• Coconut Oil
• Sukrin Brown Sweetener
• Stevia Sweetened Chocolate Chips

Tips

• This recipe also goes great with a simple sugar glaze or cream cheese glaze if you ever want to switch it up!
• If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1/2 tbsp coconut flour. Just know that the cake may not stay quite as moist in the center.
• You don't have to use xanthin gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the cake a chewier, more traditional texture.
• Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again.
• Store this cake, covered in the fridge for up to 5 days OR freeze, sliced and layered between wax paper in an airtight container. 

Nutrition

Serving: 1slice of cake | Fiber: 9.4g | Calories: 301kcal | Fat: 28.1g | Protein: 5.3g | Carbohydrates: 6.8g

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