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Keto Chocolate Bundt Cake

Perfect for celebrations, grain free, gluten free, topped with sugar free ganache.
Prep Time20 mins
Cook Time40 mins
Course: keto bundt
Cuisine: American
Keyword: keto bundt cake, keto cake, keto chocolate cake
Servings: 16 slices
Calories: 294kcal

Equipment

Ingredients

Dry Ingredients

Wet Ingredients

  • 9 eggs room temperature
  • 2/3 cup avocado oil
  • 90 grams sour cream
  • 1/2 cup strong coffee
  • 1/3 cup almond milk unsweetened
  • 2 teaspoons vanilla extract

Chocolate Ganache

  • 1 cup Sugar Free Chocolate Chips
  • 1/2 cup heavy cream
  • 2 tablespoons butter

Instructions

  • Prepare bundt pan. Use shortening or a mix of avocado oil and a little almond flour to make a paste. Put bundt pan in freezer until ready.
  • Preheat oven to 350 on bake (not convection bake), if you have that choice. Convection bake mode will brown the cake on the outside more quickly. You might need to check at 30 minutes and cover with foil.
  • Mix listed dry ingredients together. Set aside. This includes the Swerve. Set aside.
  • Beat eggs well for a few minutes with your mixer.
  • Slowly stream in oil.
  • In separate small bowl mix sour cream, coffee, vanilla and milk together.
  • Add this liquid to the egg and oil mixture.
  • Add dry ingredients. Mix just until mixed on low. Batter will be thick.
  • Pour half cake batter into prepared bundt pan. Spoon a small amount of ganache (1/4 cup) over this half. Pour rest of batter over this.
  • Bake 40 to 50 minutes. Internal temperature should reach 205 degrees F.
  • Once removed, rest cake for 15 minutes. Use cardboard circle to place over bundt cake. Lift cake, and gently turn over onto cake plate. Cool completely before adding ganache.

Chocolate Ganache

  • Put ingredients into stainless bowl. Set bowl over a small saucepan that has simmering water. (Bain Marie). Stir continuously (but not vigorously) until ingredients incorporate.
  • Ganache can be placed in refrigerator up to a week, or in freezer for 3 months. To defrost, allow to sit out. Gently reheat in bain marie.

Notes

Cake can be pre-frozen by wrapping on plastic. It's best to freeze without topping and put that on after cake has defrosted. 
However, you can freeze left-over cake.

Nutrition

Serving: 1of 16 | Calories: 294kcal | Carbohydrates: 9g | Protein: 6g | Fat: 28g | Fiber: 6g | Sugar: 1g