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Keto Chocolate Bundt Cakes from Spinach Tiger
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2 from 3 votes

Chocolate Single Layer Cake with Frosting

Low Carb, Keto Friendly, Paleo Chocolate cake. Enough for one layer for six mini-bundt cakes.
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Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert Keto
Cuisine: American
Servings: 12
Author: Angela Roberts



  • 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.

Glaze Instructions

  • 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 per 1/2 mini bundt cake
5 net carbs 1/12 of large bundt cake
You may choose to double the glaze if you like a lot of icing.