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

 

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