Pre-heat the oven to 350*F.
Add butter, cocoa powder, water(or coffee) and salt to a large saucepan and place over low-medium heat. Heat, stirring often, just until everything is melted and combined then remove from the heat and pour into a large bowl to cool.
In a small bowl, add the heavy cream with the 1 tsp vinegar. Let it sit while you complete the next step.
In another bowl, add the Keto Flour, powdered monkfruit sweetener and baking soda and whisk to combine.
Once your mixture in the saucepan has cooled to be just lukewarm, add the 2 eggs, heavy cream/vinegar mixture, and vanilla extract and whisk very well to combine.
Finally add half the dry ingredients to the wet and whisk until mostly combined, then add the second half of flour and stir until combined, being careful not to over-mix the batter. If there are a couple tiny clumps, that's okay, as long as most of the flour is mixed in. It will be about the consistency of brownie batter.
Grease and lightly flour a bundt cake pan (you can use coconut flour or almond flour for this step if you'd like to save your keto flour).
Use a spatula to scrape the batter into the pan and smooth out the top.
Bake the bundt cake for 5min at 350*F then reduce the temperature to 325*F and continue baking for another ~35-40 minutes or until a tooth pick comes out pretty much clean.
Let the cake cool completely before gently running a knife around the edges and turning it out onto a plate.
To make the chocolate glaze, add the chocolate chips and butter to a large measuring cup or glass bowl.
Heat the heavy cream in the microwave or on the stove-top until almost boiling then pour over the chocolate-chips and butter.
Let it sit for 20s, add the vanilla extract and then mix well with a spoon until the glaze is silky smooth.
Pour the glaze over the cake (it will set as it cools). Serve the cake with warm glaze or let it sit to become a delicious ganache. Enjoy your Keto Chocolate Bundt Cake!