If you are looking for a moist rich-tasting chocolate cake that’s perfect for when you are craving chocolate, this keto chocolate bundt cake is exactly what you need.
It’s packed with chocolate flavor since the cake batter features both cocoa powder and baking chocolate. It’s then topped with a vanilla icing that makes it a showstopper.
This low-carb chocolate bundt cake is gluten-free, sugar-free, and flat-out delicious!
Since it’s keto-friendly it keeps your carb count low without sacrificing the taste! It’s a chocolate bundt cake that is not only tasty but stunningly beautiful.
If you’re a cake lover doing keto, be sure to visit our keto cakes for all our low-carb cake recipes.
Keto Chocolate Bundt Cake
Easy to make, moist and perfect for any occasion! What more can you ask for? It’s a crowd-pleaser and sure to be a hit with the entire family.
This recipe features vanilla icing that compliments the chocolate cake flavor and makes for a striking presentation. However, the cake is so rich that you could opt to leave out the icing or just dust with some sugar-free confectioner’s sugar.
The following are the ingredients you’ll need to make this recipe. Note that the full printable recipe card is at the bottom of the page.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Low Carb Chocolate Bundt Cake
- Finely milled almond flour, measured and sifted
- Cocoa powder
- Instant coffee (optional for enhancing chocolate )
- Baking powder
- Sea salt
- Sugar substitute
- Unsalted butter, room temperature
- Cream cheese, room temperature
- Eggs, room temperature
- Baking chocolate
- Sugar-free chocolate chips (optional)
Keto Vanilla Icing
- Confectioner’s sugar substitute
- Full-fat cream cheese
- Heavy whipping cream
- Vanilla extract
- Salt, just a pinch
I recommend using a sifter anytime a recipe calls for almond flour, including finely milled. It makes a big difference in the final outcome of the baked good as it ensures that no big pieces of almonds are in the batter.
You’ll need to measure your almond flour first then sift.
I chose to bake this keto cake in a well-greased non-stick 9.5-inch ceramic coated 12-cup capacity bundt pan. I can’t stress enough the importance of being generous when you grease your bundt pan so that nothing get’s stuck.
I use two tablespoons of softened unsalted butter.
Although I made this recipe in a bundt pan, if you prefer a loaf, you’ll need a 10×5 inch loaf pan.
If you go this route be sure to grease the pan well and line the bottom with parchment paper with an overhang to make it easier to remove the cake from the pan once baked.
I always like to use a silicone spatula when using an electric mixer to scrape the sides of the bowl to ensure everything is being mixed well.
Best Sugar-free Sweetener Options For A Sugar-Free Chocolate Cake
As far as which sugar substitute to use for this keto-friendly chocolate bundt cake, I have a few recommendations. If you are regular on our site you know I’m a huge fan of Lakanto Monk Fruit.
This is because the texture of Lakanto is spot on since there is barely any aftertaste. It is a monk fruit and erythritol blend. If you have not given this all-natural sweetener a try, you have no idea what you are missing.
I love that Lakanto Monk Fruit is all-natural and it gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. And it has zero calories and zero glycemic impact.
That being said, I’m also partial to Swerve another erythritol blend. It works well in this recipe and is a great choice if you are looking for a sugar substitute that has no bitter aftertaste and measures just like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. Like Lankanto, Swerve has a 0 % impact on blood sugar.
I know some of you are stevia fans, If that’s you, you can use the stevia and erythritol-based brand Pyure in this recipe. However, it’s important to note that if you are using Pyure you will want to use 1/2 the amount called for in this recipe since it’s a much sweeter option.
I will though need to mention that I am not a fan of chocolate with stevia. Personally, I feel that chocolate tends to intensify the aftertaste of stevia, so keep that in mind.
Lastly, if you cannot easily find a more natural sugar substitute you can also use Splenda with great success. You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags.
I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.
How To Make A Chocolate Keto Bundt Cake
Making this chocolate cake is pretty straightforward. You’ll start by preheating the oven to 325 degrees. Note that it’s a little lower in temperature than most cake recipes. This will ensure even baking since it’s a denser cake.
Then you’ll prepare the bundt pan by greasing well with unsalted butter. Like I said earlier don’t be stingy in the greasing of the pan.
Then in a medium-size bowl, you’ll combine the almond flour, cocoa powder, instant coffee, baking powder, and salt. Then set it aside.
In a large mixing bowl using an electric mixer beat the softened butter and sugar substitute on high until light and fluffy. Then add the cream cheese and combine well until fully incorporated.
Next, you’ll add the eggs one at a time making sure to mix well after each addition. Once the wet batter is ready, you’ll add the dry ingredients a few tablespoons at a time being sure to mix until fully incorporated into the batter.
I then melt the baking chocolate over a double-boiler. You could also melt the chocolate in the microwave in increments of 15 seconds.
Once the chocolate is melted add it to the cake batter in a stream and beat the mixture until fully mixed. Then pour the batter into your prepared bundt and bake for 60-70 minutes or until done.
Allow the cake to cool for 15 minutes before taking it out of the bundt and then wait until the cake is fully cooled before adding the icing.
Grab Our Books
In case you don’t know, we authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Looking for a sure way to master your keto baking skills? Be sure to check out my tried and proven keto baking tips that will make you a pro in no time.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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Keto Chocolate Bundt Cake
- 2 1/2 cups of finely milled almond flour (measured and sifted)
- 1/2 cup cocoa powder
- 2 teaspoons of instant coffee (optional for enhancing chocolate )
- 3 teaspoons of baking powder
- 1/2 teaspoon of sea sal
- 2 cups of sugar substitute
- 1/2 cup of unsalted butter, room temperature
- 7 ounces of cream cheese, room temperature
- 8 eggs, room temperature
- 3 ounces of baking chocolate (melted)
Keto Vanilla Icing
- 1/2 cup confectioner's sugar substitute
- 4 ounces of full-fat cream cheese
- 1/4 cup heavy whipping cream (hot)
- 1/2 teaspoon of vanilla extract
- Pinch of salt
- Preheat oven to 325 degrees
- Grease bundt pan well with unsalted butter. I used two tablespoons of softened butter for this step.
- In a medium-size bowl combine the measured and sifted almond flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.
- Melt the baking chocolate over a double-boiler or in the microwave in increments of 15 seconds. Set it aside.
- In a large mixing bowl beat the softened butter and sugar substitute with an electric mixer on high until light and fluffy.
- Add the cream cheese and combine well until fully incorporated.
- Add the melted baking chocolate to the cake batter in a stream and beat the mixture until fully mixed.
- Next, add the eggs one at a time making sure to mix well after each addition.
- Add all the dry ingredients into the wet batter a few tablespoons at a time, mixing well until fully combined.
- Pour the batter into your prepared bundt and bake for 50-55 minutes or until done.
- Allow the cake to cool for 15 minutes before taking it out of the bundt and then wait until the cake is fully cooled before adding the icing.
- Refrigerate leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Keto Vanilla Icing
- Heat the heavy cream until hot.
- In a medium-sized bowl, use an electric mixer to beat the cream cheese, confectioner's sugar substitute.
- Add the heavy whipping cream, the vanilla extract, and a pinch of salt. Add additional tablespoons of heavy cream if the icing is too thick.
I can't stress enough the importance of being generous when you grease your bundt pan so that nothing get's stuck. I use two tablespoons of softened unsalted butter.
if you prefer a loaf, you'll need a 10x5 inch loaf pan. If you go this route be sure to grease the pan well and line the bottom with parchment paper with an overhang to make it easier to remove the cake from the pan once baked. You'll also need to bake for an additional 10 minutes or so.
Add 1/2 cup of sugar-free chocolate chips for an even richer chocolate cake. (optional)
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 20.8gSaturated Fat: 9.9gCholesterol: 89mgSodium: 99mgCarbohydrates: 5.7gNet Carbohydrates: 4.5gFiber: 1.2gSugar: 3.2gProtein: 6.1g