If you’re craving a rich, chocolatey dessert without all the carbs, this keto chocolate bundt cake is a game-changer. Moist, decadent, and surprisingly easy to make, this cake is perfect for holidays, special occasions, or just because you need something sweet and satisfying. With ingredients you probably already have on hand and simple steps, this cake will become one of your go-to keto desserts.
Why You’ll Love This Cake
This bundt cake has the ideal balance of fluffy texture and deep chocolate flavor, all while staying low-carb and gluten-free. The combination of almond flour, cocoa, and espresso powder gives it a rich, layered flavor. It’s sweetened with Lakanto Gold for that brown sugar-like warmth and topped with a silky chocolate sauce for a perfect finish. Best of all? It’s freezer-friendly and stays moist for days.
Tools You’ll Need
Before you begin, gather these essential tools:
- Bundt cake mold (silicone or non-stick)
- Mixing bowls (one for wet, one for dry ingredients)
- Whisk and spatula
- Microwave-safe bowl for melting chocolate
A silicone bundt mold is recommended to prevent sticking, but a well-greased non-stick version will work too. Be sure to brush the mold with refined coconut oil or butter before adding your batter.
Substitutions to Try
If you’re out of certain ingredients or want to tweak the flavor, try these easy swaps:
- Coconut oil → butter or ghee
- Stevia powder → monk fruit extract
- Almond milk → coconut milk or other nut milk
- Apple cider vinegar → lemon juice or white vinegar
- Dark chocolate chips → 100% baker’s chocolate (adjust sweetness accordingly)
Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices individually for up to 2 months. Let thaw at room temperature and enjoy!
What to Eat with Keto Chocolate Bundt Cake
While this keto chocolate bundt cake is delicious on its own, there are a few things that can make it even better. Consider trying:
- A dollop of homemade whipped cream
- Fresh berries
- Keto keto ice cream
- A drizzle of nut butter
- A cup of caramel iced coffee
This keto chocolate bundt cake delivers all the indulgence of a classic dessert without the sugar crash. It’s rich, chocolatey, and works beautifully for both casual snacking and festive celebrations. If you’re looking for a dessert that feels luxurious but aligns with your keto lifestyle, this one’s a must-bake.
Keto Chocolate Bundt Cake
Ingredients
For the cake:
- Coconut oil for greasing the pan
- 1 tablespoon sliced almonds for garnish
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1 tablespoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup low carb brown sweetener
- 1/4 cup sugar-free chocolate chips
- 3 eggs
- 1/4 cup melted coconut oil
- 6 tablespoons unsweetened almond milk
- 1 tablespoon apple cider vinegar
For the chocolate drizzle:
- About 1/2 bag of sugar-free dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat your oven to 350°F. Generously grease a bundt pan with coconut oil, especially if you’re not using a silicone mold.
- In a large mixing bowl, stir together the almond flour, cocoa powder, espresso powder, baking powder, baking soda, sweetener, and chocolate chips.
- In a separate bowl, whisk the eggs, melted coconut oil, almond milk, and vinegar until well combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until the batter is smooth.
- Pour the batter evenly into the greased bundt pan and smooth the top.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool completely in the pan before carefully inverting onto a plate or stand.
- To make the chocolate drizzle, add the chocolate chips and coconut oil to a small bowl and microwave in 20-second intervals, stirring in between, until fully melted and smooth.
- Drizzle the chocolate over the cooled cake and sprinkle with sliced almonds before the drizzle sets.
- Let the chocolate harden slightly before slicing and serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Beyond Blood Sugar Podcast. With a Master’s Degree in Integrative Health, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.