If you’ve been searching for a dessert that feels indulgent but keeps you on track with your low-carb lifestyle, this Keto Chocolate Bundt Cake is exactly what you need. It’s moist, rich, and filled with deep chocolate flavor while being sugar-free and gluten-free. Whether you’re celebrating a special occasion or just craving something sweet, this cake is guaranteed to satisfy.
Table of Contents
1. Why This Keto Chocolate Cake Is the Best](#why-this-keto-chocolate-cake-is-the-best
2. What Equipment Do You Need (what-equipment-do-you-need)
3. Can You Store and How to Store(can-you-store-and-how-to-store)
4. Frequently Asked Questions (frequently-asked-questions)
Why This Keto Chocolate Cake Is the Best
What sets this cake apart is its **perfectly balanced texture**. Many keto cakes can turn out dry or crumbly, but this recipe gives you a soft, moist crumb thanks to the combination of almond flour, cocoa powder, and a touch of sugar substitute. You’ll never feel like you’re missing out on a “real” chocolate cake.
Rich flavor– Deep cocoa taste enhanced with sugar-free chocolate.
Moist crumb – No dryness, just tender, melt-in-your-mouth slices.
Guilt-free indulgence – Low in carbs, free of refined sugar, and gluten-free.
Crowd-pleaser – Even non-keto guests will ask for seconds.
This is a cake that truly bridges the gap between “diet-friendly” and “decadent.”
What Equipment Do You Need
One of the best things about this recipe is that you don’t need fancy gadgets. Here’s all you’ll need:
Bundt cake pan – The star of the show for that signature ring shape.
Mixing bowls – At least two, for wet and dry ingredients.
Electric mixer or whisk – Helps create a smooth, lump-free batter.
Measuring cups and spoons – Accuracy is key in keto baking.
Cooling rack – Keeps the cake from becoming soggy after baking.
Optional but recommended: a sifter for cocoa powder to ensure a silky batter and a silicone spatula for scraping every bit of batter into your pan.
Ingredients to make Keto Chocolate Bundt Cake
• 1 3/4 cup Erithrytol
• 1 cup Dutch processed cocoa powder
• 3 cups 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 Greek yogurt
• 1/2 tbsp Vanilla extract
• 1 cup Sugar-Free chocolate chips
• 1 1/4 cup Heavy Cream
How to make Keto Chocolate Bundt Cake
- Preheat the oven to 350 degrees F (177 degrees C). Grease a bundt pan (this size is perfect!) generously and set aside.
- In a large bowl, whisk together the Besti sweetener, cocoa powder, almond flour, and baking powder, set aside.
- 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.
- Gradually add the dry ingredients into the wet ingredients, while beating with the hand mixer.
- 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.
- 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.
- Meanwhile, add the chocolate chips and heavy cream to a double boiler and whisk continuously, until the chocolate chips are melted.
- Once the cake has completely cooled, drizzle with the glaze and allow to set before serving.
Can You Store and How to Store
Yes, you can absolutely store this cake — and it actually tastes even better the next day as the flavors deepen.
Room temperature: Store the cake in an airtight container for up to 3 days. Perfect if you plan to serve it quickly.
Refrigerator: Keep in the fridge for up to 7 days. Chilling helps preserve its freshness, especially in warmer climates.
Freezer: Slice the cake, wrap individual portions tightly in plastic wrap, and store in a freezer-safe container for up to 3 months. Simply thaw in the fridge overnight or microwave gently before serving.
With these storage tips, you can always have a keto-friendly treat ready to enjoy whenever a chocolate craving strikes.
Frequently Asked Questions
Can I make this cake dairy-free?
Yes! You can easily make this cake dairy-free by replacing butter with coconut oil or a plant-based butter alternative. Use unsweetened almond or coconut milk instead of heavy cream for a lighter texture.
What sweetener works best for this keto cake?
Erythritol, monk fruit blend, or allulose work wonderfully for this recipe. Stevia alone can sometimes leave a bitter aftertaste, so a blended keto-friendly sweetener usually gives the best results.
Can I use coconut flour instead of almond flour?
Coconut flour absorbs much more liquid than almond flour, so you can’t do a straight swap. If you’d like to use coconut flour, you’ll need significantly less (about 1/4 of the almond flour amount) and may need extra eggs to balance moisture.
How do I keep my Bundt cake from sticking?
Make sure to **grease your Bundt pan thoroughly** with butter or coconut oil, then dust lightly with cocoa powder instead of flour (to keep it keto-friendly). Let the cake cool for about 15 minutes before attempting to remove it from the pan.
Can I add toppings or glaze?
Absolutely! A drizzle of sugar-free chocolate ganache, a dusting of cocoa powder, or even a sprinkle of chopped nuts makes this cake extra indulgent without breaking your carb count.
This Keto Chocolate Bundt Cake proves that you don’t have to sacrifice flavor to stay low-carb. Rich, moist, and utterly indulgent — it’s a recipe you’ll return to again and again.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 1 hour |
| Servings |
slices
|
- 1 3/4 cup erythritol sweetener
- 1 cup Dutch processed cocoa powder
- 3 cup almond flour
- 1 tbsp baking powder
- 3/4 cup Unsalted Butter softned
- 6 large eggs
- 3/4 cup unsweetened almond milk
- 3/4 cup greek yogurt
- 1/2 tsp Vanilla Extract
- 1 cup sugar-free chocolate chips
- 1 cup Heavy Cream
Ingredients
|
|
- Preheat the oven to 350 degrees F (177 degrees C). Grease a bundt pan (this size is perfect!) generously and set aside.
- In a large bowl, whisk together the Besti sweetener, cocoa powder, almond flour, and baking powder, set aside.
- 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.
- Gradually add the dry ingredients into the wet ingredients, while beating with the hand mixer.
- 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.
- 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.
- Meanwhile, add the chocolate chips and heavy cream to a double boiler and whisk continuously, until the chocolate chips are melted.
- 8Once the cake has completely cooled, drizzle with the glaze and allow to set before serving.
