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keto chocolate bundt cake
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5 from 1 vote

Keto Chocolate Bundt Cake

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Keyword: keto chocolate bundt cake, keto chocolate cake
Servings: 8 slices
Calories: 328kcal


Bundt Cake

  • 1 cup salted butter or coconut oil 245g
  • 1/2 cup cocoa powder 48g
  • 1/2 teaspoon salt 3/4 tsp if using coconut oil or unsalted butter
  • 1 cup water or cold brewed coffee 250ml (Coffee I find is more flavourful even if you aren't a coffee fan)
  • 1 1/2 cups + 1 tbsp MouthwateringMotivation Keto Flour 176g
  • 1 cup powdered monkfruit sweetener 210g
  • 1 1/2 teaspoons baking soda
  • 1 tsp baking powder optional, I find it helps the rise of the cake a bit
  • 2 large eggs room temperature
  • 1/2 cup heavy cream 125ml
  • 1 tsp white vinegar 5ml
  • 1 1/2 teaspoons pure vanilla extract 8ml

Chocolate Glaze


  • 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!



Ingredients Links

  • MouthwateringMotivation Keto Bread and Pastry Flour - (This is a keto flour alternative to white flour that I developed and is now available for purchase on my website. It acts and tastes much more like white flour than almond or coconut flour and gives baked goods a lightness and more “rise” than other low carb flours. It can be used in all kinds of pastries and breads including; croissants, cinnamon rolls, pizza crust, flatbreads, dinner rolls, bagels, muffins, cakes, pies etc.)
  • Cocoa Powder - (I use Dutch Processed, Black Cocoa is also great, just remember your cake will rise slightly less with it).
  • Powdered Monkfruit Sweetener - (My favourite keto-friendly sweetener. It tastes great and blends seamlessly into any keto baked goods).
  • Vanilla Extract - Pure or artificial both work!
  • Stevia Sweetened Chocolate Chips - I use the Krisda brand sold in Canada but you are welcome to use Lily's, ChocZero, dark chocolate or any chocolate 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 

  • The type of cocoa powder you use can affect the rise of the cake. Natural cocoa powder will give you the most rise. Dutch processed will give you a little less rise but I personally prefer the flavour. Lastly we have "Black Cocoa" which gives a beautiful look and flavour to the cake but will produce the smallest rise.
  • Use brewed coffee in this cake for a richer flavour. You can even just add 1 tsp instant espresso powder to your saucepan with the water/butter mixture. 
  • Powdered Monkfruit Sweetener is my favourite sweetener for most cakes but I've also found an equal combination of a brown sugar alternative (sukrin gold) with the monkfruit sweetener in this cake can be delicious as well.
  • Make sure your eggs are room temperature for this recipe to prevent them from re-hardening your melted butter.
  • Vinegar is important in this recipe to activate the baking soda. But you can also use sour cream or full fat greek yogurt in place of the heavy cream and leave out the vinegar since both already have an acidic component. 

How To Store Keto Chocolate Bundt Cake

  • If serving the same day, store this cake at room temperature covered in a cake container or use toothpicks and saran wrap to cover the cake without it sticking to the topping.
  • If serving another day, this cake is best frozen in an airtight container then thawed but you can also refrigerate it. Just make sure it's covered well and give the cake a couple hours to come back to room temperature before serving or heat slices for a few seconds in the microwave.


Serving: 1slice | Calories: 328kcal | Carbohydrates: 5.5g | Protein: 9.4g | Fat: 29.1g | Fiber: 10.1g