Sugar-Free Decadent Chocolate Bundt Cake
Indulge your sweet tooth without the sugar with this **Sugar-Free Decadent Chocolate Bundt Cake**, a guilt-free twist on a timeless classic! Made with almond flour, unsweetened cocoa powder, and a touch of erythritol for sweetness, this cake is both keto-friendly and gluten-free. Rich, moist, and perfectly chocolatey, it features Greek yogurt for added creaminess and a satisfying crumb, while sugar-free chocolate chips provide bursts of melt-in-your-mouth indulgence. In just over an hour, you can whip up this crowd-pleasing dessert that’s ideal for special occasions or as an everyday treat. Whether you're watching your sugar intake or simply want a lighter option, this bundt cake delivers decadent flavor without compromise.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cup butter, softened
- 1 cup erythritol
- 3 pieces large eggs
- 0.5 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 0.75 cup unsweetened almond milk
- 0.75 cup sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a standard bundt pan with butter or a non-stick cooking spray.
In a medium-sized bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and erythritol together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
Stir in the Greek yogurt and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Alternately, mix in the almond milk until the batter is smooth and well combined.
Gently fold in the sugar-free chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 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 before inverting it onto a wire rack to cool completely.
Once cool, slice the cake and serve. Enjoy the guilt-free decadence!
Nutrition Facts
Calories |
3302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.7 g | 350% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 493.1 g | 179% | |
| Dietary Fiber | 127.9 g | 457% | |
| Total Sugars | 14.2 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1090 mg | 84% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 3201 mg | 68% | |
*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.
