Keto Chocolate Bundt Cake

If you are looking for a moist, rich-tasting chocolate cake that’s perfect for when you are craving chocolate, my keto chocolate bundt cake is exactly what you need.

It’s packed with chocolate flavor since the cake batter features cocoa powder and baking chocolate. It’s then topped with vanilla icing, which makes it a showstopper.

My 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 taste! It’s a chocolate bundt cake that is not only tasty but also stunningly beautiful.

If you’re a cake lover doing keto, visit our keto cakes for all our low-carb cake recipes.

Keto Chocolate Bundt Cake

Easy to make 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 leave out the icing or dust it with some sugar-free confectioner’s sugar.

Ingredients Needed

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
• Granulated 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

Tools Needed

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 goods as it ensures that no big pieces of almonds are in the batter.

You’ll need to measure your almond flour first and then sift.

I chose to bake this keto cake in a well-buttered, non-stick 9.5-inch ceramic coated 12-cup capacity bundt pan.

I can’t stress enough the importance of being generous. Grease your bundt pans so that nothing sticks to the mold.

I used two tablespoons of softened 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 overhand to make it easier to remove the cake from the pan once baked.

You’ll need a mixing bowl and an electric mixer. Both a hand mixer and a stand mixer work well.

Best Sugar-Free Sweetener Options For This Recipe

As far as which sugar substitute to use for this keto-friendly chocolate bundt cake, I have a few recommendations. If you are a 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 tried this all-natural sweetener, 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. 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 want a sugar substitute with 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 use 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 Splenda, which has a bulking agent. It’s the one that comes in larger bags.

I don’t recommend Splenda Bake because it’s a half-sugar, half-sucralose product and will be too high in carbs to be considered keto-friendly.

As far as the frosting goes, you will need a sugar-free confectioner’s sugar option. Both Lakanto and Swerve have great ones to choose from.

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 it well with unsalted butter. Like I said earlier, don’t be stingy with the greasing of the pan.

In a medium-sized 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 15-second increments.

Once the chocolate is melted, add it to the cake batter in a stream and beat it 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.

Do you know what goes fabulously with this recipe? My favorite nootropic coffee supplement. It’s a cup of coffee that gives you clean energy and pairs well with this recipe.

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I sure hope you give this recipe a try and that once you do, you will take a moment to tag us on Instagram and Facebook. It’s what keeps us encouraged to keep sharing and perfecting our recipes.

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.

I pray 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 to put it mildly. When we followed the Holy Spirit’s prompting, 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.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

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