This scrumptious Keto Chocolate Bundt Cake Recipe WOWS with profound chocolate flavor and won’t sabotage your diet goals. Whether you’re following a healthy diet or simply love all things chocolate, this sugar free chocolate bundt cake will become your new favorite recipe.
This healthy bundt cake is so delicious that it inspired a few more keto bundt cake recipes. These include Keto Chocolate Raspberry Layer Cake, Chocolate Kahlua Cake, and Keto Black Forest Bundt Cake.
Indulge in the ultimate Keto Chocolate Bundt Cake. Rich, luscious, and completely sugar-free, it’s a dessert that defies expectations.
This chocolate lover’s dream features bold flavors and a moist, tender crumb that will have you coming back for seconds. With its perfect balance of sweetness and richness, this keto bundt cake easily rivals the taste and texture of traditional high-carb cakes.
In This Recipe
Why I Love Keto Chocolate Bundt Cake
This sugar free chocolate bundt cake ticks all the boxes, because it’s:
- Flourless
- Refined sugar free
- Rich in heart-healthy almonds
- Filled with nutritious avocado
- No coconut oil
- 4 grams of fiber per slice
So, whether you’re following a low carb diet or just looking for a healthier dessert option, this sugar free chocolate bundt cake proves that you can have your cake and eat it too.
You also might like easy Keto Lemon Poppy Seed Cake.
Keto Chocolate Bundt Cake Is EASY to Decorate
This sugar free chocolate bundt cake is as beautiful as it is delicious. The intricate swirls and curves of the bundt pan create a stunning presentation, especially when topped with a luscious chocolate ganache.
Decorating is a breeze! You can drizzle it with a rich, sugar free chocolate ganache, glaze it with a low-carb frosting, or simply dust it with keto-friendly powdered sweetener.
For an extra pop of color and flavor, try adding fresh raspberries or strawberries – my personal favorite!
Ingredients in This Keto Bundt Cake Recipe
This is all you need to make this delicious keto chocolate bundt cake.
For the Healthy Chocolate Cake Batter
- Almond flour – Blanched or super-fine almond flour, not coarse almond meal
- Granulated sweetener of choice – Use a natural, zero-calorie sugar substitute such as monk fruit.
- Unsweetened cocoa powder or cacao powder and Dutched cocoa powder – I use a blend of half organic cocoa powder and half Dutched cocoa powder for my cake. The Dutched cocoa adds a deeper, darker color to the cake. You can, of course, simply make the cake with unsweetened cocoa powder.
- Baking powder – Adds some volume.
- Unsalted butter or margarine – The cake tastes great with either. For less saturated fat, use margarine.
- Avocado – If you haven’t tried baking with avocado before, I can’t recommend it enough. Avocado makes this almond flour chocolate bundt cake incredibly moist, rich, and velvety. It also packs the keto cake with healthy fats and antioxidants.
- Eggs – There are quite a few eggs in the recipe. That’s because they help bind naturally gluten free almond flour.
- Vanilla extract – Adds flavor.
- Chocolate extract (optional) – Enhances the chocolate flavor of an already perfect chocolate cake.
- Espresso powder or finely ground coffee (optional) – For a very chocolaty cake, add some espresso powder. You can’t at all taste it, since it mainly augments the chocolate flavor.
- Salt (optional) – Enhances flavor.
- Nut milk of choice – Unsweetened almond milk is a healthy option.
For the Sugar-Free Chocolate Ganache
- Sugar free dark chocolate bar or chocolate chips
- Heavy cream
- White granulated sweetener of choice (optional) – to adjust the sweetness, if necessary.
Optional Low-Carb Toppings for This Sugar Free Chocolate Bundt Cake Recipe
- Add a pop of color and top with low-carb berries such as keto-friendly raspberries or strawberries.
- Whipped cream
- Sugar-free ice cream
How to Make Chocolate Keto Bundt Cake
- Preheat oven to 350℉ (180℃).
- Grease bundt pan, lightly sprinkle with cocoa powder, and set aside.
- Puree avocado: Puree avocado with an immersion blender, food processor, or electric mixer on high. Puree until no lumps remain and it’s silky smooth.
- Whisk together the dry ingredients in a medium bowl.
- Beat the wet ingredients in a large bowl. Combine the avocado puree and butter. Then, beat in the eggs one at a time. After that, mix in the remaining wet ingredients.
- Slowly add the dry ingredients to the wet ingredients and mix well.
- If you made the cake with half cocoa powder and half Dutched cocoa powder, taste the batter: You may want to add another tablespoon of monk fruit sweetener.
- Transfer the cake batter to the prepared bundt pan. Next, tap the bottom of the pan a few times on your work surface to remove any air bubbles.
- Bake the cake: The baking time is 50-55 minutes at 350℉ (180℃) or until 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).
- Remove from oven and let your keto bundt cake cool for 10 minutes in pan: Then flip it onto a cooling rack and let it fully cool.
How to Make the Sugar Free Chocolate Glaze
Here’s how to make the keto chocolate ganache.
- In a small saucepan, gently heat 1/4 cup heavy whipping cream.
- Add a sugar free chocolate bar or chocolate chips: Break up a 4-ounce sugar free dark chocolate bar, gradually adding it to the heavy cream. Blend with a spoon. Taste to check 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.
Heat on low until desired thickness is reached. - Drizzle over the cooled cake and give the glaze time to firm up.
Popular now: Keto Red Velvet Cake.
FAQs about This Keto Bundt Cake Recipe
It is a sugar free bundt cake that uses low carb almond flour instead of regular flour and a sugar free sweetener such as monk fruit instead of refined sugar.
This cake is lower in carbs and calories than a traditional bundt cake, with just 14.7 grams of net carbs and 249 calories per slice.
This chocolate keto bundt cake is, however, just as decadent, moist, and rich as the real thing. It’s really the best keto chocolate cake recipe.
You need a 10-12 cup bundt pan for this recipe. I use the 10-cup Nordic Ware Jubilee Gold Bundt Pan.
You can also bake this Chocolate Keto Bundt Cake in a nonstick angel food cake or tube pan. If you do, 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 – or try a sugar free chocolate bar or a healthy chocolate dessert recipe.
Raspberries and strawberries are fine in moderation on a keto diet and are lower in carbs than other fruits.
I don’t recommend stevia, since it has a slightly bitter flavor.
Yes, definitely, but in our case, with less butter than usual, since heart-healthy avocado replaces some of it.
Using coconut flour would require significant adjustments to the recipe, since it’s highly absorbent.
What You’ll Need to Make This Keto Chocolate Bundt Cake Recipe
- A 10-12 cup bundt cake pan, a nonstick angel food cake pan, or a nonstick tube pan
- Or make it in 2 nine-inch cake pans and make a layer cake with Chocolate-Avocado Frosting or Cream Cheese Avocado Frosting
- An electric hand mixer or stand mixer
- A medium bowl
- A large mixing bowl
- A handheld immersion blender, blender, or food processor. To puree the avocado.
How to Store Your Healthy Chocolate Bundt Cake
It’s easy to store this sugar free chocolate bundt cake.
To Store Keto Chocolate Bundt Cake
Store the sugar free bundt cake for 1 day covered at room temperature. Otherwise, refrigerate in an airtight container for up to 4 days.
To Freeze Keto Bundt Cake
This cake is easy to freeze in a sealed container for up to 3 months.
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Want More Healthy Recipes Like This?
You might also like these delicious sugar-free, keto cakes, cookies, and pies.
- Protein Chocolate Chip Walnut Cookies
- Keto Orange Indian Spice Cake
- Keto Chocolate Pie Crust
- Raspberry Swirl Cake
- Keto Chocolate Pie Crust
- Keto Coconut Cake
- Healthy Carrot Cake
- Sugar Free Mexican Milk Jello
Recipe Card
Keto Chocolate Bundt Cake Recipe
Equipment
- 1 10-12 Cup Bundt Cake Pan – Or 1 nonstick angel food cake or tube pan lined with parchment paper on the bottom.
- 1 Electric Mixer or Stand Mixer
- 1 Immersion Blender, Blender, or Food Processor – To puree the avocado
- 1 Medium Bowl – To mix the dry ingredients.
- 1 Large Bowl or Bowl of Stand Mixer – To mix the wet ingredients.
- 1 Small Saucepan – To make the chocolate glaze.
Ingredients
DRY INGREDIENTS
- 3 Cups Fine, Blanched Almond Flour (290 Grams)
- 1¾ Cups White Granulated Sweetener of Choice (290 Grams) – Recommended: monk fruit allulose blend
- 1 Cup Unsweetened Cocoa Powder or Cacao Powder. For a darker chocolate cake, use ½ cup cocoa powder and ½ cup Dutched cocoa powder. – Recommended: Navitas or Ghirardelli unsweetened cocoa powder and Hershey's Special Dark Dutched Cocoa Powder.
- 3 Teaspoons Baking Powder
- 1 Teaspoon Espresso Powder or Finely Ground Coffee (Optional) – Enhances the chocolate flavor; I use instant espresso powder.
- 1 Teaspoon Salt (Optional) – Enhances flavor.
WET INGREDIENTS
- ¾ Cup Unsalted Butter or Margarine, Softened (168 Grams) – The cake tastes amazing with butter or margarine, but margarine has less saturated fat.
- ¾ Cup Pureed Avocado (170 Grams) – Usually 1 large avocado.
- 6 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Chocolate Extract (Optional) – Enhances the chocolate flavor. Recommended: Organic Chocolate Extract by Flavorganics.
- ½ Cup Nut Milk of Choice – Recommended: unsweetened almond milk.
CHOCOLATE GLAZE
- ½ Cup Heavy Cream makes a nice soft chocolate ganache – If you use dairy or nondairy milk, the ganache will harden.
- 4 Ounces Sugar-Free Dark Chocolate Bar or Chocolate Chips
- 1-2 Teaspoons White Granulated Sweetener of Choice (Optional) – Depending on the chocolate you use, you may want to sweeten it a little.
OPTIONAL TOPPINGS
- Berries, Chopped Nuts, or Coconut Flakes
THE CAKE TASTES GREAT ON ITS OWN BUT HERE ARE SOME OPTIONAL SERVING IDEAS
- Whipped Cream – I recommend adding one tablespoon of powdered monk fruit to one cup of heavy cream. Then whip. If you don't have powdered monk fruit handy, you can pulverize granulated monk fruit in a small food processor.
- Sugar-Free Vanilla or Butter Pecan Ice Cream
Instructions
FOR THE BUNDT CAKE
- Preheat oven to 350℉ (180℃).
- Grease bundt pan, lightly sprinkle with cocoa powder, and set aside.
- Puree 1 large avocado to make 170 grams of avocado puree (¾ cup): Puree until no lumps remain and it's silky smooth.
- Whisk together the dry ingredients in a medium-sized bowl:3 Cups Fine, Blanched Almond Flour (290 Grams)1¾ Cups White Granulated Sweetener of Choice (290 Grams) 1 Cup Cocoa Powder3 Teaspoons Baking Powder1 Teaspoon Finely Ground Espresso Powder (Optional)1 Teaspoon Salt (Optional)
- Beat the wet ingredients in a large bowl: Combine the avocado puree and the butter. Then, beat in the eggs one at a time. Next, mix in the remaining wet ingredients.¾ Cup Pureed Avocado (170 Grams)¾ Cup Softened Unsalted Butter or Margarine (168 Grams)6 Eggs1 Teaspoon Vanilla Extract1 Teaspoon Chocolate Extract (Optional) ½ Cup Nut Milk of Choice
- Scrape down the bowl. Then, slowly add the dry ingredients to the wet ingredients and mix well.
- Transfer cake batter into prepared bundt pan. Then, tap the bottom of the pan a few times on your work surface to remove any air bubbles.
- Bake the cake 50-55 minutes at 350℉ (180℃) until 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).
- Remove from oven and let it cool for 10 minutes in pan: Then flip it onto a cooling rack and let it fully cool.
FOR THE CHOCOLATE GLAZE
- In a small saucepan, gently warm ½ cup heavy cream.
- Add sugar-free chocolate bar or chocolate chips: Break up a 4-ounce sugar-free dark chocolate bar, gradually adding it to the heavy cream. Blend with a spoon. Taste to check sweetness. Add a teaspoon at a time of sweetener if you want it sweeter and gently heat the glaze again to dissolve any added sweetener. Cook on low until your desired level of thickness is reached.Let the ganache cool in the pan for a few minutes.
- Drizzle over cooled cake and let the glaze set.
OPTIONAL DECORATION
- Top with berries, chopped nuts, or coconut flakes.
SERVING SUGGESTIONS
- Lightly sweetened whipped cream: I recommend adding one tablespoon of powdered monk fruit to one cup of heavy cream. Then whip. If you don't have powdered monk fruit handy, you can pulverize granulated monk fruit in a small food processor.
- Sugar-free vanilla or butter pecan ice cream: They both taste great with this cake.
- A cup of coffee: Coffee always tastes great with chocolate cake.
Notes
This cake turned out perfectly. Thanks so much for this fantastic recipe. My guests loved it!
Thanks for the review. Glad your guests loved it.
It was hard to not eat it all at once! Thanks for the terrific recipe!
Thank you for the review. Glad you enjoyed the cake.
This cake was so decadent! Intense rich dark chocolate flavor. There is no way anyone could tell this was made without “real sugar” or gluten! I love Cathy’s recipes in that they are healthier and still absolutely every bit as delicious as a “normal” cake. In fact these goodies are my new normal!
Thanks so much for your post. I’m glad you love the cake too!
Cathy’s cakes are a work of art. They are a visual treat and taste really good too! It’s hard to believe she doesn’t use any sugar or butter they are so rich. She baked a dark chocolate cake for my fiancé’s birthday and we especially liked it because it wasn’t so sweet that it overpowered the raspberries which added a nice contrast of color, texture, and tastes.
Thanks for your nice comment, Art. I am glad you liked it and look forward to baking another one for you sometime.
Wow! What a delicious chocolate cake! Normally, “healthy” cakes can be bland and/or dry, but Cathy’s is neither. This one is full of true chocolate yumminess and very moist!
This cake is a game changer! I want it in my life on a regular basis. Rich. Luscious. Chocolate high. But no carb crash. No guilt. I am a convert to avocado and monk fruit.
This chocolate cake is a winner! A healthy treat and tastes better than anything else. What’s not to love?
Beyond Fabulous & Delicious! Excited to have a Beautiful, Creative Dessert Option. Had one shipped even, completely flawless with Cathy!
My husband and I decided to bake the chocolate bundt cake. Gathered the ingredients, some of which were less familiar with. Cathy’s instructions are thorough and thoughtful, so we were confident it would turn out well. What a surprise! Low carb/sugarfree with such rich dark chocolate flavors.
Lemon poppy cake is next!
I’m so glad I made this cake. It was a big hit at my friend’s birthday party. We loved that’s it’s made of almond flour and avocado and sooo chocolatey. Healthy delish!
Thanks for letting me know. Glad you enjoyed the cake!
I’m not sure if I perhaps did something wrong. The batter was very thick. Is this normal?
If not, how can I trouble shoot this?
If you followed the recipe, the cake should be perfect. It’s not a super thin batter. The wet ingredients are butter, avocado puree, 6 large eggs, and almond milk. Depending on the situation, you could add another egg or a little more almond milk. Let me know how it turns out.
Even though the batter was very thick, the cake turned out great! It was a hit with the family! I think I may add an extra splash of almond milk next time. Thank you for this awesome recipe.
You’re welcome! I’m glad you enjoyed it!
This cake is amazing and I love that it’s sugar free but I was wondering about the cholesterol. Does it take away from this cake being healthy? I have high cholesterol and was just wondering. Thank you!
The use of avocado reduces the amount of cholesterol typically found in a cake like this. Whether the cake is appropriate for your diet is something you need to decide based on the nutrition facts that are published in the Recipe Card.
Good point! Thanks again for the delicious recipe!