Go Back
Homemade Keto Bundt Cake photo

Keto Bundt Cake

This Keto Bundt Cake is a chocolate lover's dream! Moist, rich, and guilt-free, it's perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2.5 cups blanched almond flour
  • 1 cup allulose or monk fruit sweetener
  • 1 cup cocoa powder
  • 1 tablespoon baking powder
  • 8 large eggs (room temperature)
  • 0.5 cup softened butter
  • 2/3 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter for greasing the bundt pan
  • 1/4 cup keto chocolate chips
  • 1 cup sugar-free powdered sugar for glazing
  • 2-3 tablespoons hot water (boiled water) to adjust glaze consistency

Equipment

  • Bundt cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Grease your bundt cake pan with the 2 tablespoons of butter.
  2. In a large mixing bowl, whisk together the blanched almond flour, cocoa powder, allulose (or monk fruit sweetener), and baking powder until well combined.
  3. In another bowl, beat the room temperature eggs. Then add the softened butter, unsweetened almond milk, and vanilla extract. Mix until smooth and creamy.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Gently fold in the keto chocolate chips into the batter.
  6. Pour the batter into the prepared bundt pan. Bake for 35-45 minutes, or until a toothpick comes out clean.
  7. Let the cake cool in the pan for about 10 minutes, then invert onto a cooling rack to cool completely.
  8. Mix the sugar-free powdered sugar with 2-3 tablespoons of hot water to make the glaze.
  9. Once the cake is completely cool, drizzle the glaze over the top.

Notes

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • Wrap tightly in plastic wrap and refrigerate for up to a week for longer storage.
  • For freezing, slice the cake and wrap each slice individually; it lasts up to 3 months.