Keto Chocolate Bundt Cake Recipe:

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Keyword: gluten-free, keto cake, keto chocolate cake, keto dessert, low carb cake, low carb dessert

Servings: 16 slices

Calories: 229kcal

Author: Lazy Girl

Ingredients

Cake:

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
¼ cup chopped walnuts

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.

[bs_icon name="glyphicon glyphicon-list-alt"] Nutrition

Per Serving (1 slice): Net carbs 3.8 gr; Protein 7.3 gr; Fat 20.7 gr; Calories 229 kcal; Total carbs 7.7 gr; Fiber 3.8 gr; Sodium 179 mg; Magnesium 78 mg; Potassium 269 mg;