This Keto Chocolate Bundt Cake recipe is dark, decadent and so addictive, with over 10 grams of protein per slice.
The ULTIMATE keto chocolate bundt cake
This is really the ultimate chocolate cake whether you are on a keto diet or not. Naturally gluten-free, the cake is nutritious and packed with healthy ingredients.
I make this cake all the time – for friends, neighbors and family – and everybody loves it. In fact, people can’t believe that it’s actually sugarfree and healthy, and constantly comment on how moist, fudgy and profoundly chocolatey it is.
If you love chocolate cake, you might also like my Chocolate Kahlua Cake, which is inspired by this recipe.
Truly a chocolate lover’s DREAM
This sugarfree cake not only satisfies the craving for dark chocolate, but is healthy and low in saturated fat.
Easy to make
Great for parties and events!
Perfect for gluten-free, paleo, keto, diabetic diets
My friends follow a variety of diets and all love this cake – even my friends who usually eat regular flour-and-sugar cakes.
Bundt cakes are EASY to decorate
Bundt cake pans are gorgeous and do half the decorating work for you, so a dusting of powdered sweetener already makes the cake look stunning.
If you want to make a chocolate layer cake, you might like my Vegan Chocolate Cake with a creamy chocolate-avocado frosting.
You can also drizzle a sugarfree chocolate glaze on the cake.
Sometimes I feel more indulgent and add berries and strawberry roses, a healthy alternative to buttercream roses.
- Almond flour – blanched or super-fine almond flour, not almond meal
- Monk fruit or your preferred sweetener – I use Lakanto White Monk Fruit Sweetener. I don’t recommend using a liquid sweetener because it will change the cake’s texture.
- Cocoa powder – unsweetened. I make this cake with Navitas Organic Cacao Powder or with Ghiradelli Premium Baking 100% Cocoa.
- Baking powder – adds some volume.
- Avocado – makes the cake incredibly moist and rich and gives it healthy fats and antioxidants.
- Vanilla extract
- Chocolate extract (optional) – enhances the chocolate flavor.
- Espresso power (optional) – takes the chocolate flavor up a notch. You can’t taste the espresso powder in the cake, since all it does is augment the chocolate flavor.
- Nut milk of choice – I keep the cake dairyfree and use unsweetened almond milk.
- Sugar-free dark chocolate baking bar
- Milk of choice
- White granulated sweetener of choice (optional) – to adjust the sweetness, if necessary.
- Berries and strawberries, if desired – If you’d like to make strawberry roses, I explain how to make them in my vegan fruit tart recipe.
How to make Keto Chocolate Bundt Cake
This is a summary of the steps, so please see the Recipe Card and video for the full instructions.
- Preheat the oven to 180C/350F.
- Puree 2 avocados.
- Then, mix the dry ingredients in a large bowl.
- Add the dry ingredients to the wet ingredients and mix well.
- Prepare the pan so the cake releases easily, i.e., simply butter/grease the pan and sprinkle it with cocoa powder.
- Pour batter into pan.
- Bake for 35-55 minutes.
- Cool & decorate.
Or try my Keto Red Velvet Cake which also tastes great with chocolate frosting.
Pro tips and recipe FAQs
It is a cake that uses low-carb almond flour in place of regular flour and a sugar-free sweetener such as monk fruit in place of refined sugar. As a result, the cake is lower in carbs and calories than a regular chocolate bundt cake. The keto chocolate bundt cake, however, is just as decadent, moist and rich as the real thing.
You need a 10-12 cup bundt pan for this recipe. I used the 10-cup Nordic Ware Jubilee Gold Bundt Pan. You can also bake this cake in a nonstick angel food cake pan – if you do so, it’s a good idea to line the bottom with parchment paper.
Yes, you certainly can. Dark chocolate is, of course, best since it contains the least sweetener. This keto chocolate bundt cake uses cocoa powder and a natural sugar-free sweetener, so it is lower in carbs and calories than a regular bundt cake. The glaze is also sugar-free.
Raspberries and strawberries are fine in moderation on a keto diet and are lower in carbs than other fruits.
I don’t recommend it since stevia has a slightly bitter flavor.
You might also like Keto Chocolate-Walnut Cookies.
How to store your Keto Chocolate Bundt Cake
To store: Store the cake for 1 day covered at room temperature. Otherwise, refrigerate for up to 4 days. I especially recommend using a special cake storage container that clicks shut. Other options include an airtight plastic container or plastic bag.
To freeze: Freeze in a sealed container or bag for up to 3 months. This cake freezes well.
Keto Chocolate Bundt Cake – The BEST Recipe Ever!
- 1 10-12 Cup Bundt Cake Pan Or 1 nonstick angel food cake pan lined with parchment paper on the bottom.
- 1 Mixing spoon or electric or stand mixer
- 3 cups (290 grams) blanched almond flour Not almond meal, you need fine almond flour.
- 1.5 cups white granulated sweetener of choice I use 290 grams of Lakanto White Monk Fruit Sweetener.
- 1 cup (75 grams) cocoa powder I use Navitas Organic Cacao Powder or Ghiradelli Premium Baking 100% Cocoa.
- 3 teaspoons baking powder
- 1/8 teaspoon espresso powder (optional) enhances the chocolate flavor; I use Instant Espresso Powder by Medaglia d’Oro.
- 1.5 cups pureed avocados (about 2 soft avocados) I use a hand blender to puree the avocado. Another option: You can replace half of the avocado with sour cream.
- 6 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract (optional) enhances the chocolate flavor; I use Organic Chocolate Extract by Flavorganics.
- 1/4 cup nut milk of choice I use unsweetened almond milk.
- 1/4 cup milk of choice I use non-fat milk or unsweetened almond milk. You might have to add another 1-2 tablespoons to get the desired runniness.
- 4 ounces sugar-free dark chocolate baking bar I use sugar-free dark chocolate baking bars by Bake Believe and Lily's.
- 1-2 teaspoons white granulated sweetener of choice (optional) You may want to sweeten it a little.
- Preheat oven to 180C/350F.
- Puree 2 avocados: Puree with an immersion blender or electric mixer on high. Puree until no lumps remain and it's silky smooth.
- Mix the dry ingredients with a whisk or spoon in a large bowl.
- Mix the wet ingredients with a spoon or electric mixer in a second bowl.
- Add the dry ingredients to the wet ingredients and mix well with a spoon or electric mixer.
- Butter/grease the bundt pan and sprinkle it with cocoa powder. Then pour batter in. Next, tap the bottom of the pan a few times on your work surface to remove any air bubbles.
- Bake 35-55 minutes at 350 F. The cake is ready when a skewer or knife comes out clean. If the skewer or knife doesn't come out clean, bake it some more and check it every 5 minutes. It’s okay if there are a few crumbs on the knife (you just don’t want globs of batter clinging to it). If you overbake it, you will dry out the cake.
- Remove from oven: When you remove the cake from the oven, I recommend using your fingers to gently pull the cake away from the sides. Then I let it cool for 10 minutes before flipping it. Any longer than 10 minutes and the sugars start to cool and can start to stick to the pan. Allow to fully cool before icing the cake.
- Heat milk: Gently warm 1/4 cup milk (I use unsweetened almond milk) in a small pan.
- Add sugar-free chocolate bar: Break up a 4-ounce sugar-free dark chocolate baking bar, gradually adding it to the milk. Blend with a spoon. Taste to check the sweetness. Add a teaspoon at a time of sweetener if you want it sweeter and gently heat the icing again to dissolve any added sweetener. If needed, add 1 or 2 tablespoons of milk to get your desired level of runniness.
- Top with berries or fruit of choice.