Low Carb Decadent Chocolate Bundt Cake
Indulge in a guilt-free dessert with this Low Carb Decadent Chocolate Bundt Cake, a rich and velvety treat that’s perfect for satisfying your sweet tooth without derailing your dietary goals. Made with almond flour and sweetened with granulated erythritol, this keto-friendly cake boasts an ultra-moist texture and deep chocolate flavor, thanks to unsweetened cocoa powder and sugar-free chocolate chips. The recipe is easy to prepare, taking just 20 minutes of prep time before baking, and yields a stunning Bundt cake that’s as eye-catching as it is delicious. Whether served plain, dusted with keto-friendly sweetener, or topped with whipped cream, this low-carb dessert is the ultimate crowd-pleaser for any occasion. Perfect for anyone looking to enjoy a luxurious chocolate cake while staying on track with their low-carb lifestyle!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a Bundt pan with butter or nonstick spray, ensuring all the crevices are coated.
Step 2
In a large mixing bowl, combine the almond flour, cocoa powder, erythritol sweetener, baking powder, baking soda, and salt. Whisk together until evenly mixed.
Step 3
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.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 5
Fold in the sugar-free chocolate chips, distributing them evenly throughout the batter.
Step 6
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Step 7
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.
Step 8
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.
Step 9
Serve the cake once it has fully cooled. Optional: Dust with additional erythritol or serve with a dollop of whipped cream.
Nutrition Facts
| Serving size | (1449.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3696.1 |
| Total Fat 298.9g | 0% |
| Saturated Fat 107.4g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 930mg | 0% |
| Sodium 3140.9mg | 0% |
| Total Carbohydrate 583.0g | 0% |
| Dietary Fiber 138.2g | 0% |
| Total Sugars 30.9g | |
| Protein 126.3g | 0% |
| Vitamin D 242.1IU | 0% |
| Calcium 1252.6mg | 0% |
| Iron 41.4mg | 0% |
| Potassium 3106.8mg | 0% |
Source of Calories