Chocolate dreams, anyone? This keto chocolate bundt cake is a decadent delight, a sweet escape without the carb guilt.
Imagine biting into the rich, velvety texture—like a hug for your taste buds. Oh, and last week, while experimenting with cocoa percentages, I accidentally created a mini chocolate explosion in my kitchen.
. .
but that’s a story for another day.
Steps
- Preheat your oven to 180°C (350°F) and thoroughly grease a 9-inch bundt pan. In one bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt. In a separate bowl, beat eggs, softened butter, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until completely combined. Pour the batter into the greased bundt pan, ensuring it is evenly distributed.
- Bake for 50-60 minutes, or until a skewer inserted into the cake comes out mostly clean. Allow the cake to cool in the pan for 30 minutes before inverting it onto a cooling rack to cool completely.
- For the glaze, melt butter and sugar-free chocolate together in a small saucepan over low heat. Remove from the heat and whisk in powdered sweetener and boiling water until the mixture is smooth and glossy.
- Drizzle the glaze over the cooled cake, allowing it to set at room temperature. Once the glaze has hardened, slice and serve the cake.
Ingredients
- 2 1/2 cups blanched almond flour
- 1 cup allulose or monk fruit sweetener
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 8 large eggs, at room temperature
- 1/2 cup butter, softened
- 2/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup salted butter
- Sugar-free chocolate (either a chopped chocolate bar or sugar-free chocolate chips)
- Sugar-free powdered sweetener
- Boiling water
- carb, keto-friendly bundt cake with a chocolate glaze.
Nutritional Values
Calories: 2670kcal | Carbohydrates: 70g | Protein: 110g | Fat: 240g | Sodium: 2400mg | Potassium: 1550mg | Fiber: 50g | Vitamin A: 4160IU | Calcium: 1550mg | Iron: 30mg | NET CARBS: 20g
FAQ
- Can I substitute coconut flour for almond flour in this recipe?
- It’s not recommended to use coconut flour as a substitute because it absorbs more moisture, which can affect the cake’s texture negatively.
- What can I use if I don’t have a bundt pan?
- If you don’t have a bundt pan, you can easily bake this cake in a 9-inch cake pan instead.
- How should I store the keto bundt cake?
- You can keep the cake at room temperature in a sealed container for up to two days, or refrigerate it for up to a week. For longer storage, wrap slices in foil, place them in a freezer-safe container, and freeze for up to six months.
- Is it possible to make this cake vegan?
- Yes, you can make it vegan by using coconut oil, almond milk, and substituting the eggs with a suitable egg replacement.
- How can I make a lemon variation of this cake?
- To make a lemon version, omit the cocoa powder and add extra vanilla extract. Incorporate 2 tablespoons of lemon juice and 1 tablespoon of lemon zest into the batter. For a lemon glaze, mix lemon juice, powdered sweetener, and vanilla until glossy.
Tips
- Grease the pan thoroughly: Ensure your bundt pan is well-greased to avoid sticking. If you want extra assurance, consider using a silicone bundt pan for easier release.
- Use room temperature eggs: Mixing is more efficient with room temperature eggs, which helps achieve a smoother batter consistency.
- Sift cocoa powder before use: To prevent clumps and achieve a smoother cake batter, sift your cocoa powder before adding it to the dry ingredients.
- Incorporate mix-ins carefully: If adding nuts or coconut flakes, fold them into the batter just before pouring it into the pan to prevent them from sinking to the bottom and burning.
Equipment
- Bundt Pan: Specifically a 9-inch fluted Bundt pan is recommended for this recipe. If you don’t have one, you might consider purchasing it for making Bundt cakes.
- Hand Mixer or Stand Mixer: While the recipe mentions using a hand mixer or stand mixer to expedite the mixing process, this is optional. However, it might be useful if you frequently bake or plan to bake more often in the future.
- Silicone Bundt Pan: If you are worried about the cake sticking, a silicone Bundt pan might be a better alternative to ensure easy release.
