If you’re looking for a moist, decadent Keto Chocolate Bundt Cake, you’ve come to the right spot. This sugarfree cake is rich in cocoa powder, so it’s very chocolatey. Silky smooth and so addictive, it’s the perfect cake to satisfy those chocolate cravings. PLUS: It contains a secret ingredient that keeps it low in saturated fat and offers over 10 grams of protein per slice.
I love taking simple ingredients and transforming them into healthy, decadent cakes. My Keto Chocolate Raspberry Layer Cake is inspired by this recipe and so it my Chocolate Kahlua Cake. Both are so rewarding to make and have brought great joy to me and my family.
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.
You also might like my easy Vegan Chocolate Cake with a luscious Chocolate-Avocado Frosting.
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.
No flour
Opt to make it butter-free
Easy to make
No oil
No dairy
Rich in avocado
Great for parties and events!
This chocolate-avocado bundt cake is PERFECT for healthy diets
My friends follow a variety of diets and all love this cake – even my friends who usually eat regular flour-and-sugar cakes. So, if you’re baking for someone on a gluten-free, paleo, keto or diabetic diet, this is the PERFECT cake.
Bundt cakes are EASY to decorate
Bundt cake pans are gorgeous and do half the decorating work for you, so dusting this almond flour chocolate bundt cake with powdered sweetener already makes it look stunning.
You might also like heavenly yet Healthy Chocolate Chip Pecan Pie.
You can also drizzle a sugarfree chocolate glaze on this healthy chocolate cake.
Or try Healthy Carrot Cake.
Sometimes I feel more indulgent and add berries and strawberry roses, a healthy alternative to buttercream roses.
Recipe ingredients & tips for this keto chocolate cake
The Cake
- Almond flour – blanched or super-fine almond flour, not almond meal
- Granulated sweetener of choice – I make this with monk fruit or erythritol, so it’s sugarfree and there are zero carbs and calories from the sweetener.
- Cocoa powder – unsweetened. I use organic cocoa powder and recommend selecting a quality cocoa powder for this cake.
- Baking powder – adds some volume.
- Avocado – If you haven’t tried baking with avocado before, I can’t recommend it enough. Avocado makes this cake incredibly moist, rich and velvety. It also packs the cake with healthy fats and antioxidants and means that the cake contains a lot less saturated fat than if it were made with butter.
- Eggs – There are quite a few eggs in the recipe. That’s because they help bind naturally glutenfree almond flour. This recipe still has less cholesterol per serving than most keto chocolate cakes because it doesn’t contain butter.
- Vanilla extract – adds flavor.
- Chocolate extract (optional) – enhances the chocolate flavor of an already perfect chocolate cake.
- Espresso power (optional) – another chocolate intensifier for those who want to go all the way. By the way, 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.
The Sugarfree Chocolate Glaze
- Sugar-free dark chocolate 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 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 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, 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.
Yes, definitely.
You might also like Keto Chocolate-Walnut Cookies.
How to store your sugarfree 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.
Equipment needed to make this cake
- A 10-12 cup bundt pan
- Or make it in 2 nine-inch cake pans and make a layer cake with Chocolate-Avocado Frosting
- An electric mixer or stand mixer to whip the ingredients well
Keto Chocolate Bundt Cake – The BEST Recipe Ever!
Equipment
- 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
Ingredients
- 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 monk fruit.
- 1 cup (75 grams) cocoa powder I use organic cocoa powder.
- 3 teaspoons baking powder
- 1/8 teaspoon espresso powder (optional) enhances the chocolate flavor; I use Instant Espresso Powder by Medaglia d’Oro.
Wet Ingredients
- 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.
Chocolate Glaze
- 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 bar I use sugar-free dark chocolate bars by Bake Believe and Lily's.
- 1-2 teaspoons white granulated sweetener of choice (optional) You may want to sweeten it a little.
Instructions
- Preheat oven to 350 F (180 C).
- Puree 2 avocados (or soften butter): Puree avocados 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.
ICING
- 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 bar, gradually adding it to the milk. 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. If needed, add 1 or 2 tablespoons of milk to get your desired level of runniness.
OPTIONAL DECORATION
- Top with berries or fruit of choice.
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!