Low Carb Decadent Chocolate Bundt Cake
Indulge guilt-free with this rich and irresistible Low Carb Decadent Chocolate Bundt Cake, a perfect treat for chocolate lovers navigating a keto or low-carb lifestyle! Made with nutrient-rich almond flour, unsweetened cocoa powder, and sweetened with granulated erythritol, this recipe strikes the ideal balance between sweetness and health-consciousness. Sugar-free chocolate chips add extra bursts of chocolatey goodness, while moist almond milk and butter ensure every bite is perfectly tender. With just 20 minutes of prep and minimal effort, this show-stopping cake is a crowd-pleaser for special occasions or everyday indulgence. Serve it with a dollop of whipped cream or a sprinkle of sugar-free sweetener for a truly decadent finish. Healthy, delicious, and beautifully simple—this Bundt cake is bound to become your go-to dessert!
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Recipe Information
Ingredients
- 2.5 cups almond flour
- 0.75 cup unsweetened cocoa powder
- 1.5 cups granulated erythritol sweetener
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 4 large eggs
- 0.75 cup unsalted butter
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 0.75 cup sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a Bundt pan with butter or nonstick spray, ensuring all the crevices are coated.
In a large mixing bowl, combine the almond flour, cocoa powder, erythritol sweetener, baking powder, baking soda, and salt. Whisk together until evenly mixed.
In another bowl, melt the unsalted butter and let it cool slightly. Add the eggs, almond milk, and vanilla extract to the cooled butter. Whisk until all the wet ingredients are well blended.
Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, being careful not to overmix.
Fold in the sugar-free chocolate chips, distributing them evenly throughout the batter.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Place the Bundt pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack to cool completely.
Serve the cake once it has fully cooled. Optional: Dust with additional erythritol or serve with a dollop of whipped cream.
Nutrition Facts
Calories |
3696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.9 g | 383% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 3141 mg | 137% | |
| Total Carbohydrate | 583.0 g | 212% | |
| Dietary Fiber | 138.2 g | 494% | |
| Total Sugars | 30.9 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 1253 mg | 96% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 3107 mg | 66% | |
*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.
