Low-Carb and GLuten-Free Chocolate Bundt Cake

Perfect for parties, family gatherings, holidays, and more this keto chocolate and gluten-free bundt cake is super easy to make. This cake will for sure please a crowd.

Keto chocolate bundt cake

The way of preparation – easy

Prep time

• Prep time – 20 minutes
• Cooking time – 40 minutes

Yields – 8 Servings

Ingredients 

Bundt Cake 

• 2 cups Almond Flour
• 2 tablespoons coconut flour
• 1 cup erythritol or sweetener to choice
• 1 1/2 teaspoon baking soda
• 1/2 tsp salt
• 1 cup butter (room temp)
• 2 tablespoons Hershey’s cocoa powder
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream

Frosting: 

• ¼ cup virgin coconut oil
• ½ cup cacao powder
• stevia drops, to taste

 

Instructions how to make a keto chocolate bundt cake

Bundt cake: 

• Preheat your oven to 350°F
• In one bowl whisk together almond flour, coconut flour, erythritol, baking soda, and salt.
• In a small pot, heat together butter, and cocoa powder over medium heat.
• Whisk continuously unless combined and then take it off the heat.
• Pour in half your cocoa mixture into your dry ingredients and stir to combine.
• Once it’s become thick and difficult to stir, pour in the other half and combine.
• Add in 1 egg at a time to your bundt cake batter.
• Add sour cream and vanilla extract and stir.
• Pour the batter into a greased bundt cake pan OR into silicone bundt cake pan and bake for about 40-50 minutes.
• The time of baking depends on the oven.
• When the cake is done allow to cool completely before inverting onto a cake stand.

Frosting: 

• Meanwhile, while the cake is cooling, prepare cocoa frosting.
• To make the frosting, melt together the coconut oil and cacao powder, add stevia to taste 2-3 drops at a time.
• Pour the frosting over the cake and serve.
• Enjoy!

 

Nutritional Information (amount per serving) 

• Calories – 464
• Total Fat – 42 g
• Total Carbs – 8 g (Fiber 4 g )
• Net Carbs – 4 g
• Protein – 5 g
• Cholesterol 143 mg