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keto chocolate glazed bundt cake
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5 from 2 votes

Keto Chocolate Bundt Cake Recipe

Prep Time30 mins
Cook Time33 mins
Cooling Time1 hr 30 mins
Total Time2 hrs 33 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

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

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 | Calories: 301kcal | Carbohydrates: 6.8g | Protein: 5.3g | Fat: 28.1g | Fiber: 9.4g