Keto Triple Chocolate Bundt Cake

Impress your guests with indulgent and extra fudgy Keto Triple Chocolate Bundt Cake. Rich, super moist and tender, this velvety cake melts in your mouth! Drizzled with a thick keto chocolate ganache, it’s a showstopper that always gets rave reviews from everyone.

This is for all of you chocolate lovers! Sometimes you just have a craving for chocolate cake and nothing else will do. Keto Triple Chocolate Bundt Cake would make a perfect birthday cake for any chocolate lover in your life. But this cake is so effortless to make, you never need to wait for a special occasion!

Classic bundt cakes are great for so many reasons. Of course, they taste amazing. And they’re simple, yet beautiful. Their dense batters bake up nice and thick. The tube in the middle of the pan means no undercooked centers. And best of all, they’re easy! 

I love that the pans do most of the decorating work for you. While a fluted bundt pan is a classic shape, the pans come in so many pretty and unique designs to choose from. Any shape you use will give your cake an elegant look without extra effort, so have fun experimenting!

Why You’ll Love Keto Bundt Cake

Whether you’re on a gluten-free, sugar-free or low-carb lifestyle, this delicious cake covers all the bases when you need a chocolate fix. It’s gorgeous enough to serve for a special occasion yet simple enough to make on a weeknight or for afternoon coffee. The keto ganache is the perfect finishing touch and adds another layer to the fudgy chocolate flavor.

Ingredients & Substitutions

Almond flour – Use almond flour, not almond meal. Almond flour has a finer grind than almond meal and will give the cake a lighter texture. 

Cocoa powder – High-quality, unsweetened cocoa powder lends the best chocolate flavor. Don’t confuse it with Dutch-processed cocoa, which contains less acid than regular cocoa. You can substitute if needed, but it may change the texture of the cake.

Baking powder – Check the expiration date and make sure it’s fresh. Out-of-date powder may not rise properly and you could end up with a too-dense bundt.

Baking soda – Since almond flour doesn’t rise as well as wheat flour, use baking soda along with the baking powder to add even more lift. 

Xanthan gum – Acts as a binding agent in the batter and gives the finished cake structure.

Salt – Instead of making the cake taste salty, it actually brings out more of the sweetness.

Butter – Bring it to room temperature before using so it’s easy to cream with the sweetener.

Sweetener – Monk fruit sweetener and erythritol are great options, or use your favorite 1:1 sugar substitute. 

Eggs – 3 large eggs bind the flour and add moisture. Let them set at room temperature 30 minutes before using for best results.

Vanilla – A classic cake ingredient, don’t leave it out!

Sour cream – Full-fat sour cream is what I recommend for the most rich-tasting and tender cake.

Hot coffee – Deepens the flavor of chocolate and helps give the cake its fudgy texture. You won’t taste the coffee at all! Substitute hot water if you prefer, but the chocolate essence won’t be as intense. 

Chocolate chips – You’ll use some for the cake and some for the keto chocolate ganache. Pick your favorite sugar-free brand – either milk or dark chocolate will work.

Cream – Heavy whipping cream makes the irresistible ganache smooth as silk. Be sure to use high-fat dairy, or your glaze will be too thin.

How to Make Sugar Free Chocolate Cake

Gather your ingredients, and let’s make this decadent chocolate cake!

Step 1

Make the cake. Preheat the oven to 350°F and grease a bundt pan. Dust it with cocoa powder if desired.

Step 2

In a medium bowl, whisk the dry ingredients: almond flour, cocoa, baking powder, baking soda, xanthan gum and salt. 

Step 3

Add the softened butter and sweetener to a large bowl and beat with a hand mixer or stand mixer on medium speed until light and fluffy. Scrape down the sides a couple of times and mix again. 

Step 4

Add in the eggs one at a time, beating well and scraping down the sides after each time you mix. Blend in the vanilla.

Step 5

Alternate adding the almond flour mixture with the sour cream. Then mix in the hot coffee until just combined. Stir in the chocolate chips.

Step 6

Pour the cake batter into the prepared bundt cake pan. To ensure there aren’t any air bubbles trapped in the cake, tap the pan gently on the counter. Use a spoon or small spatula to smooth the batter into an even layer.

Step 7

Bake for 40-45 minutes, until a cake tester or toothpick inserted in the center comes out mostly clean. Remove from the oven and cool for 10-15 minutes. Then gently loosen the sides with a knife and flip the pan over onto your serving platter. Finish cooling before frosting.

Step 8

Make the keto chocolate ganache. Heat the heavy cream in a small saucepan over medium heat. Remove from the heat once it starts to simmer. Then add the chocolate chips and let sit for 5 minutes. Whisk the chocolate and cream together until all of the chips are melted. The frosting will look silky and glossy. 

Once it begins to hold its shape, drizzle the glaze over the top of the bundt cake. Smooth lightly with a spatula so some of the icing pours down the sides.

Pro Tips

• A well-greased pan is key to preventing this keto cake from sticking. Even if your pan is non-stick, I still recommend generously greasing it with butter before you add the cake batter. Because bundt pans don’t have flat surfaces they can take a little more time to grease than a traditional pan, but it’s worth the effort. Dusting it with cocoa powder will improve your odds of a clean release. Also important is to let the cake cool for at least 10 minutes before gently loosening the sides with a butter knife and inverting the pan.
• Use room temperature butter, eggs and sour cream to allow them to easily cream with the other ingredients. Your batter will be smoother and your cake will have an even, silky texture with no lumps to speak of.
• Let the cake cool fully before adding the glaze. If the cake is still warm when you frost it, the ganache will absorb into the cake instead of sitting on top of it.
• For added color and flavor top the cake with fresh raspberries or strawberries, chopped, roasted pecans or macadamia nuts or shredded, unsweetened coconut. And of course, you can’t go wrong when you serve it with keto vanilla ice cream.

FAQs

Is cocoa powder keto friendly?

Yes! Natural, unsweetened cocoa powder is keto and a perfect way to get your chocolate fix in desserts. In one tablespoon of powder there is just over 1 gram of net carbs. Even better, it’s high in antioxidants so you can feel good about eating it!

What can I use instead of a bundt pan for this cake?

If you don’t have a bundt pan, use a tube pan to achieve a similar-looking result. Or try a springform pan or regular round cake pan. Just know that because the batter of a bundt cake is so dense, the middle may not finish baking before the edges are done. 

Does bundt cake need to be refrigerated?

You can store this cake at room temperature or in the refrigerator. Make sure it’s in an airtight container to prevent it from drying out. If you plan to keep leftovers for more than a few days, it’s best to store them in the freezer for up to 3 months.

More Low Carb Desserts

Cheesecake with Pecan Almond Crust

Keto Blueberry Galette

Oreo Dirt Cake

Chocolate Chip Brookie