High Protein Decadent Chocolate Bundt Cake
Indulge guilt-free with this High Protein Decadent Chocolate Bundt Cake—a moist, rich, and satisfying dessert packed with wholesome ingredients and a protein boost. Made with almond flour, chocolate protein powder, and Greek yogurt, this cake caters to health-conscious foodies while delivering deep, chocolaty decadence thanks to unsweetened cocoa powder and dark chocolate chips. Perfect as a post-workout treat or an elegant dessert, this bundt cake balances luscious flavor with smart nutrition. Quick to prepare and beautiful to serve, it’s baked to perfection in under 40 minutes. Sweetened with erythritol, this cake is sugar-conscious, making it an excellent option for low-carb or keto-friendly lifestyles. Bring a gourmet twist to your healthy baking endeavors today!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.75 cups unsweetened cocoa powder
- 0.5 cups chocolate protein powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.5 cup coconut oil, melted
- 1 cup plain Greek yogurt
- 3 units large eggs
- 1 teaspoon vanilla extract
- 0.75 cups granulated erythritol or sugar substitute
- 0.5 cup dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan with non-stick spray or additional melted coconut oil.
In a large mixing bowl, whisk together the almond flour, cocoa powder, chocolate protein powder, baking powder, baking soda, and sea salt until well combined.
In another bowl, mix the melted coconut oil, Greek yogurt, eggs, vanilla extract, and granulated erythritol until smooth.
Gradually combine the wet ingredients with the dry ingredients, stirring until a smooth batter is formed.
Fold in the dark chocolate chips, ensuring an even distribution throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Carefully invert the bundt cake onto a wire rack and allow it to cool completely before serving.
Slice and serve as desired, optionally dusting with additional cocoa powder or a sugar substitute for an extra touch of decadence.
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.0 g | 351% | |
| Saturated Fat | 146.2 g | 731% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 404.4 g | 147% | |
| Dietary Fiber | 89.7 g | 320% | |
| Total Sugars | 68.0 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1169 mg | 90% | |
| Iron | 46.8 mg | 260% | |
| Potassium | 4316 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
