Name: Keto Chocolate Bundt Cake Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 16
Cuisine: Dessert
Ingredients: 2¾ cups almond flour; 1⅓ cups powdered sweetener; ½ cup cacao powder; 2 tsp gluten-free baking powder; ½ tsp salt; 6 large eggs; ½ cup melted butter or ghee; 2 medium zucchini (8.5 oz), pureed; 2 tsp sugar-free vanilla extract; ½ cup sugar-free chocolate chips; ½ cup whipping cream; ¼ cup powdered sweetener; ½ tsp sugar-free vanilla extract

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This Keto Chocolate Bundt Cake will satisfy your sweet tooth if you are low-carb or keto!

This keto dessert is sweet with a deep chocolate flavor topped with sugar-free chocolate ganache for an extra special treat.

This is an easy keto cake recipe that satisfies the chocolate craving for several diet restrictions.

An easy-to-make low carb Keto Chocolate Bundt Cake recipe that is also sugar-free, grain-free, gluten-free, and delicious making it an all-around good baking choice if you’re watching any of those things in your diet.

It tastes just like the real thing. And you can feel great having a slice.

A very moist gluten-free keto chocolate bundt cake made with almond flour.

If you’re a chocolate lover, this decadent Keto, Low Carb Chocolate Bundt Cake will be your favorite dessert ever!

Perfect for Mother’s Day or any special occasion!

How to make this Keto Bundt Cake?

Adding zucchini to cakes, especially low-carb carbs, gives the cake that extra moisture it was always looking for.

If you’re on a low-carb diet or you need to feed your children green vegetables, then you’ll definitely want to try making this chocolate zucchini cake.

You can’t taste any zucchini in the batter and the end product doesn’t show any signs of green from a vegetable so you can get away with feeding your kids hidden veggies.

If you are not using pureed zucchini, you can shred the zucchini by using a cheese shredder (I used pureed zucchini).

If so then squeeze the water out of the zucchini.

This is a really important step because you don’t want your chocolate zucchini cake to be too wet, but you still want that amazing moisture from the zucchinis.

Using a cheese shredder, shred the zucchini as best as you can.

Transfer the shredded zucchini to a cheesecloth or a very strong clean kitchen towel. Wrap the cloth around the shredded zucchini and squeeze water.

How to keep Bundt Cake from sticking?

The safest way and the way that this always works is to use silicone baking pans for all of the Keto desserts.

If you are using any other material baking pans, I would suggest properly oiling your pans so the cake would not stick to the bottom.

How do you store Keto Bundt Cake?

You can leave it on the counter for a day or two, but after that, I would suggest refrigerating it. The cake gets a bit dry on the edges if left outside.

Bundt Cake vs Pound Cake

The only difference between Bundt Cake and Pound Cake is the baking pan, the cake is baked in. Pound Cake baking pan is flat on the bottom and requires mostly much more batter.

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More Keto Chocolate Dessert Recipes

So what are the best keto chocolate desserts to have on keto? Here are some of our favorite low carb / no carb desserts you might like:

Keto Chocolate Bundt Cake Recipe

Yield: 16 slices

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This is an easy keto chocolate bundt cake recipe that satisfies the chocolate craving for several diet restrictions. It tastes just like the real thing. And you can feel great having a slice.

Ingredients

Cake:

Frosting:

Instructions

Preheat the oven to 325° F and grease a large bundt pan.
Using a cheese shredder, shred the zucchini as best as you can. Place the shredded zucchini in a cheese cloth or a strong clean kitchen towel and squeeze all of the water out.
Add the shredded zucchini to a large bowl and all of the wet ingredients to it. Mix evenly.
In a separate bowl mix together dry ingredients. Pour the wet mixture into the dry and mix together using a silicone spatula, until the mixture is well incorporated, and looks fluffy. This will keep the cake from being dense as almond flour cakes can sometimes be. The batter shouldn't be too thick, not should it be pourable. It should be perfectly spoonable.
Pour the batter into the prepared bundt cake mold (I used a silicone one). Smooth out the top, transfer to the oven and bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
When the cake is done allow to cool before inverting onto a cake stand.
Make a frosting. In a medium saucepan over medium heat, combine whipping cream (or coconut milk), and the sweetener. Bring to just a simmer, then remove from heat and add chocolate chips and vanilla. Let sit 5 minutes and then whisk until smooth.
Pour over the top of the cake and let set.

Notes

If you do not own a bundt pan, bake the cake in a cake pan. The baking time will change. Start with 30 minutes and check every 5 minutes after that.

You can also decorate your bundt cake by adding shredded chocolate and some berries on top.

Nutrition Information:

Yield: 16
Amount Per Serving: Calories: 229Total Fat: 20.7gSodium: 179mgCarbohydrates: 7.7gNet Carbohydrates: 3.8gFiber: 3.8gProtein: 7.3g

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