If you’re a chocolate lover, this decadent Keto, Low Carb Chocolate Bundt Cake will be your best chocolate dessert ever! This keto Chocolate Bundt Cake is perfect for any special occasion – You must try this recipe.
When it comes to keto cake recipes, my favorite ones to make are keto chocolate cake, pound cake, and this low-carb chocolate bundt cake.
Made with simple ingredients and minimal prep, it’s a fabulous dessert sure to impress! Make this mouth-watering keto chocolate bundt cake with just a few ingredients.
Actually, this bundt cake is entirely low carb making it an all-around good baking choice if you’re watching any of those things in your diet.
If you like this, you can try similar recipes:
- Best Keto Chocolate Cake
- Low Carb Flourless Chocolate Cake
- Keto Chocolate Mousse Cake
- Keto Gooey Butter Cake
- Keto Flourless Chocolate Cake
- Keto Pound Cake
- Keto Matcha Roll Cake
- Keto-Friendly Brownie Cakes
- Keto Sansrival Cake
- Keto Chocolate Roll Cake
- Keto Chocolate Cake in a Mug
- Keto Coffee Cake
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Low Carb Chocolate Bundt Cake
Course: DessertCuisine: American16
servings15
minutes1
hour229
kcalIf you’re a chocolate lover, this decadent Keto, Low Carb Chocolate Bundt Cake will be your best chocolate dessert ever!
Ingredients
- Cake:
2 3/4 cups almond flour
1 1/3 cups powdered sweetener (Swerve)
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp sea salt
6 large eggs
1/2 cup real butter
2 medium zucchini
2 tsp vanilla extract
- Glaze:
2 tbsp butter
1/4 cup sugar-free chocolate chips
2 tbsp hot water boiled water
Directions
- Preheat the oven to 325 °F.
- 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.
- Pour the batter into the prepared pan.
- Smooth out the top, transfer to the oven and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean.
- When the cake is done allow it to cool completely before inverting it onto a cake stand.
- For the glaze:
- In a small saucepan, heat up the butter and chocolate until mostly melted. Remove from the heat and whisk together, until smooth.
- Add in the Swerve. Slowly add in the boiling hot water until the glaze is thin and smooth. Drizzle over the cooled cake and let it sit at room temperature until it hardens.
Notes
- Net carbs: 3.8g.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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