Keto Chocolate Bundt Cake Recipe

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This decadent keto chocolate bundt cake recipe looks stunning enough to serve at a special occasion — yet it’s easy enough to make anytime you need a chocolate fix! Even with a decadent chocolate ganache icing, this sugar-free bundt cake comes together with a simple collection of keto kitchen staples.

If you like pound cakes but want a version that isn’t chocolate, try my lemon keto bundt cake or vanilla low carb pound cake instead. On the other hand, if you do want a chocolate version of a regular cake, make my keto chocolate cake (or even keto German chocolate cake!).

For a cake that tastes as authentic as the real deal, ingredients make a huge difference… especially flours and sweeteners. I got the best results using Besti Monk Fruit Allulose Blend and Wholesome Yum Almond Flour because the sweetener bakes just like sugar and is particularly excellent at locking in moisture (read: you get an ultra moist cake!), and the flour is ground finely enough for a fine crumb, with no gritty texture. Truly the best for a chocolate cake!

Get Besti For This Recipe Here

Get Almond Flour For This Recipe Here

What Is Chocolate Bundt Cake?

Chocolate bundt cake uses typical baking ingredients like any other cake, except bakes away in a special bundt pan. The result is a dense, rich cake that looks stunning with a glaze on top!

Not all bundt cakes align with a keto diet, but this sugar-free bundt cake keeps the carbs low with easy swaps for flour and white sugar.

Ingredients You’ll Need

This section explains how to choose the best ingredients for sugar free chocolate bundt cake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

For the cake:

• Besti Monk Fruit Allulose Blend – It tastes just like sugar, but most importantly, it keeps the bundt soft and moist! You could also use a monk fruit erythritol blend, but it may have more of an aftertaste and will be more dry.
• Wholesome Yum Almond Flour – A fine grind gives this cake an authentic texture and moist crumb. Don’t substitute coconut flour, as the results will be far too dry.
• Cocoa Powder – For the best chocolate flavor, use a high quality brand.
• Baking Powder – Helps the cake rise. Make sure it’s fresh for best results, because almond flour does not rise as well as wheat flour. Don’t confuse baking powder with baking soda, or your cake will have a terrible aftertaste and won’t rise properly.
• Butter – I prefer grass-fed butter for its flavor and benefits, but use your favorite unsalted variety. For a dairy-free option, use coconut oil instead.
• Eggs – Use large, whole eggs.
• Unsweetened Almond Milk – Get store-bought, or make homemade almond milk. Just avoid added sugar! Alternatively, other types of Vanilla Extract – Adds more depth to the recipe.

For the glaze:

• Sugar-Free Chocolate Chips – Dark chocolate chips have the richest flavor for this cake, but milk chocolate ones will work too.
• Heavy Cream – Or full-fat coconut milk for a dairy-free option.

Alternate topping ideas:

If you don’t want to serve chocolate on chocolate, try keto strawberry jam, sugar-free caramel sauce, or even a scoop of keto cream cheese frosting! Just keep in mind that these may be run a little more or less than the traditional glaze.

How To Make Chocolate Bundt Cake (The Sugar-Free Way!)

This section shows how to make easy chocolate bundt cake (and chocolate glaze for bundt cake!), with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

• Mix dry ingredients. Add sweetener, cocoa powder, almond flour, and baking powder to a mixing bowl and stir until combined.
• Mix wet ingredients. In a large bowl, use a hand mixer to beat the butter, until fluffy. Beat in the eggs, almond milk, sour cream, and vanilla, until the mixture is smooth.
• Combine. Slowly beat the dry ingredients into the wet ingredients. Pour the btter into a well greased bundt pan (this one is the perfect size!).
• Bake. The cake is ready when a toothpick inserted comes out mostly clean. Allow to cool in the pan for 30 minutes, then invert onto a cooling rack.

• Glaze. While the cake cools completely, whisk chocolate chips and heavy cream together in a double boiler until melted. Drizzle cooled cake with glaze and allow to set before serving.

Tips For The Best Keto Chocolate Bundt Cake

Bundt cakes are notoriously finicky, but these tips will help yours bake up clean and easy:

• Grease the pan thoroughly. It’s common for bundts to stick to their pans, but there’s a simple solution: Grease the pan generously!
• Use room temperature ingredients. It’s important for your butter, milk, eggs, and sour cream to be at room temperature, so that they incorporate properly. If they are cold, the butter will solidify when you mix them together.
• Be patient. Bundt cakes take longer to bake than most other cakes, so resist the urge to crack open the oven and check its progress too much.
• Cool before glazing. If the cake is still warm, most of the glaze will absorb into the cake and the rest will run off.
• Don’t sweat it if the cake comes out in pieces. It would still make a delicious keto trifle!
• Bake in a loaf pan if you prefer. You can cut the recipe in half to make it in one 1-pound loaf pan, or make the recipe as is in two loaf pans.

Storage Instructions

• Store: Store the cake in the refrigerator for up to 1 week. If possible, avoid glazing until just before serving.
• Freeze: Wrap the cake tightly (ideally without glaze) and store in a freezer safe container for 2-3 months. Thaw in the fridge before serving.

More Keto Cake Recipes

It’s true — you can make all kinds of decadent cakes on keto! If you like this one, you’ll love these other recipes too:

• Keto Lemon Bundt Cake
• Classic Keto Chocolate Cake
• Keto Red Velvet Cake
• Vanilla Keto Birthday Cake
• Keto Angel Food Cake
• Keto Tres Leches Cake

5 from 23 votes

Keto Chocolate Bundt Cake Recipe

A keto chocolate bundt cake recipe with easy ingredients, just 5.6g net carbs, and stunning presentation! Plus, get tips for a sugar-free bundt cake that releases clean.

Prep: 15 minutes

Cook: 45 minutes

Total: 1 hour

Author: Maya Krampf from WholesomeYum.com

Servings: 16 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Cake:

• 1 3/4 cup Besti Monk Fruit Allulose Blend ▢
• 1 cup Cocoa powder ▢
• 3 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 3/4 cup Unsalted butter (softened) ▢
• 6 large Eggs (at room temperature) ▢
• 3/4 cup Unsweetened almond milk (at room temperature) ▢
• 3/4 cup Sour cream (at room temperature) ▢
• 1/2 tbsp Vanilla extract ▢

Chocolate glaze:

• 1 cup Sugar-Free chocolate chips ▢
• 1 1/4 cup Heavy Cream ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 350 degrees F (177 degrees C). Grease a bundt pan (this size is perfect!) generously and set aside.

2. In a large bowl, whisk together the Besti sweetener, cocoa powder, almond flour, and baking powder, set aside.

3. In a second large bowl, use a hand mixer to beat the butter, until fluffy. Beat in the eggs, almond milk, sour cream, and vanilla, until smooth.

4. Gradually add the dry ingredients into the wet ingredients, while beating with the hand mixer.

5. Transfer the cake batter into the prepared bundt pan. Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.

6. Remove the cake from the oven and let it cool in the pan for about 30 minutes. Then, flip the cake upside down onto a cooling rack and cool completely.

7. Meanwhile, add the chocolate chips and heavy cream to a double boiler and whisk continuously, until the chocolate chips are melted.

8. Once the cake has completely cooled, drizzle with the glaze and allow to set before serving.

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Recipe Notes

Serving size: 1 slice, or 1/16 of entire recipe

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 383

Fat 35.4g

Protein 8.7g

Total Carbs 16.9g

Net Carbs 5.6g

Fiber 11.3g

Sugar 1.8g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Dessert

Cuisine: American

Keywords: keto chocolate bundt cake, sugar-free bundt cake

Calories: 383 kcal

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