Keto Mini Chocolate Bundt Cakes, Coconut Flour

I recently edited this post, as in the last five years since I first wrote this, I’ve learned a whole lot more about keto baking and opened a keto bakery. This recipe differs from my the recipes in my bakery, as this does only uses coconut flour. It’s a great option for those who are nut free.

I wanted to redo my keto chocolate cake recipe, and on a whim, I decided to make keto chocolate bundt cakes. I have had  this mini bundt pan  for years and only recently used it to make fancy ice for a punch bowl for our 20th anniversary party.


Today the sun was shining in my kitchen and this chocolate recipe is exactly the chocolate cake of most people’s childhood. Not too dark, not too heavy, not too sweet. Just right. The texture was everything I could dream of for any kind of cake. The batter is thick but will bake up light.

I put a simple cream cheese glaze, which stays stabilized.

Since I originally posted this recipe, I created a ton of recipes with much experimentation. I use my almond flour/coconut flour mixture for the bakery, but this keto nut free chocolate cake might just be what you need.

These Keto Chocolate Bundt Cakes are Gluten Free

Keep in mind that most keto baked goods are gluten free and paleo friendly. This recipe uses coconut flour and has no gluten.

Baking Keto Chocolate Bundt Cakes

I go back and forth between almond flour, coconut flour or a combination of each. The thing that was happening for me is using almond flour with the cocoa powder which in my taste buds fought the added coffee. I wanted the coffee to add a layer of flavor, but only as harmony.

I always use Swerve as my sweetener (powdered erythritol). Find out why HERE. 

Today I used coconut flour only, mixed my fats with half high quality butter (85% butterfat) and half avocado oil, which helps a cake rise and a little bit of sour cream. I must confess that I splurged for Valrhona cocoa powder, and I urge you to use this or a very high quality cocoa powder. It makes a difference. Since this recipe, I’ve used Better Body Cacao or Anthony’s Cocoa Powder.

When I went to take the keto chocolate bundt cakes out of the oven, I was thrilled with the way they rose.

Once they cooled, the texture or cake crumb was everything a sponge cake should be… soft, light, fluffy, and moist. This can be a challenge with regular flour let alone alternative flours. This will now be my perfect chocolate cake base recipe for many recipes to come, so now would be a good time to subscribe and not miss the sweets.

The only problem with these absolutely delicious keto chocolate bundt cakes is the portion. If you’re counting carbs, you should probably just eat half at 5 net carbs, so these are good for a couple to share. However, since I first posted this, I found these silicone bundt cake pan which makes smaller cakes.

Of course, the day I made these, I ate a whole mini over the course of the day, which is the challenge of baking for a blog. After I make a recipe, I share some with a friend and then I freeze.

I topped these with a cream cheese glaze, sparingly. If you want more glaze, double the recipe. I put it in a pastry bag to apply.

More Options for Toppings

Water Glaze: Use Swerve Confectioner’s with water until you get the consistency you want. Drizzle.

Other options would be this chocolate frosting or a this sugar free chocolate ganache. You could skip these and serve with raspberries and fresh whipped cream.

I’m still a bit giddy about this recipe and I would love to hear how it works out for you. Please follow me on instagram and if you make a recipe, tag #spinachtiger.

More Keto Desserts

• Mini Chocolate Bundt Cakes with Ganache (almond flour)
• Keto Chocolate Ganache
• Keto Chocolate Pudding
• Keto Chocolate Mousse
• Keto Lemon Bundt Cake
• Keto Pots d’ Creme