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I recently returned from the Napa Valley and San Francisco where pastries are simply out of this world. Craving good sweets, I set out to immediately do some grain free, sugar free keto friendly baking. I was craving a keto chocolate cake.
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.
In the past month I made three keto chocolate cakes, but I wasn’t totally happy with them. Something in texture and taste was a bit off, so I tweaked and tweaked until I developed a recipe you would love to make over and over.
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.
I bake a lot of grain free cakes that are keto friendly here at Spinach Tiger. It’s not what I ever set out to do, as I like to cook Italian food, but lately I’m obsessed with grain free, sugar free baking. I test my baked goods several times, which makes me feel confident in sharing them with you. I want you to enjoy keto desserts as much as I do.
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).
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.
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. 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.
Other options would be this chocolate frosting or a 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 SPINACH TIGER DESSERTS
Chocolate Single Layer Cake with Frosting
This recipe contains amazon affiliate links which earn a small commission.
- 1/2 cup plus 2 tablespoons coconut flour
- 3/4 cups granulated Swerve
- 1/2 cup natural cocoa powder like Hershey's regular or Ghiradelli
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter see notes
- 1/4 cup avocado oil see notes
- 6 extra large eggs
- 1 teaspoon vanilla paste
- 5 drops stevia glycerite
- 2 tablespoons sour cream
- 2 tablespoons strong coffee
Chocolate Frosting Recipe Here
- Vanilla Glaze Ingredients
- 1 cup Confectioner's Swerve
- 2 tablespoons cream cheese room temperature
- 2 tablespoons heavy cream
- 1 teaspoon vanilla paste ORDER HERE
- dash salt
- Cake Instructions
- Prepare pan with baking spray.
- Preheat oven to 350 degrees F.
- Mix coconut flour, baking powder, baking soda, salt, xanthan gum together with whisk. Set aside.
- Mix butter well. Add avocado oil.
- Add Swerve (powdered erythritol). Mix well.
- Add in eggs one at a time until each is well incorporated.
- Add in vanilla and stevia glycerite.
- Add sour cream and coffee. Mix well.
- Add in remaining dry ingredients.
- Pour into pan. You can use the mini bundt pan which makes six cakes or one large bundt. You can also use one 9 inch layer pan.
- Bake for 20 to 30 minutes until toothpick comes out clean. This will depend on the vessel you use.
- Mix confectioner's Swerve with cream cheese.
- Add vanilla.
- Add in heavy cream and mix well. This can be done in a small bowl.
- Cool Cakes completely before removing from pan.
- Pour glaze over cakes.
- You can refrigerate up to five days.
- You can freeze up to 60 days.
5 net carbs 1/12 of large bundt cake
You may choose to double the glaze if you like a lot of icing.
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo