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Keto Mini Chocolate Bundt from Spinach Tiger
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5 from 1 vote

Keto Mini Chocolate Bundt Cake with Ganache

Perfect for celebrations, grain free, gluten free, topped with sugar free ganache.
Prep Time20 mins
Cook Time25 mins
Course: keto bundt
Cuisine: American
Keyword: keto bundt cake, keto cake, keto chocolate cake
Servings: 14 cakes
Calories: 262kcal

Ingredients

Dry Ingredients

Unsweetened Cacao or Cocoa Powder

  • 1 teaspoon espresso powder
  • 2/3 cup unsweetened cocoa powder

Wet Ingredients

  • 1/2 cup boiling water
  • 6 eggs room temperature
  • 1/2 cup avocado oil or olive oil
  • 60 grams sour cream
  • 1/4 cup almond milk unsweetened
  • 1 teaspoons vanilla extract

Chocolate Ganache

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

Instructions

  • Preheat oven to 350 F. (180 C) on bake mode.
  • Spray bundt pans. The silicone pans I use make 14 mini bundts. If you only have two pans, use remaining batter for cupcakes.
  • Mix listed dry ingredients. (Almond flour, coconut flour, baking soda, baking powder, xanthan gum, salt). together. Set aside
  • In small bowl add cocoa powder and boiling water together. It will be thick. Add in the sour cream and whisk, adding in a few tablespoons of almond milk, and vanilla. Set aside.
  • Beat eggs well for a few minutes with your mixer.
  • Slowly stream in oil. You can use either avocado oil, or extra virgin olive oil.
  • Add in Swerve or powdered erythritol of choice.
  • Add cocao powder mixture to the egg and oil mixture.
  • Add dry ingredients. Mix just until mixed on low. Batter will be thick.
  • Fill mini bundts to almost full.
  • Bake 25 minutes. Internal temperature should reach 207 degrees F.
  • Once removed, rest cakes for 15 minutes before removing.

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. Pour over each bundt before serving.
  • 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.
  • You can freeze the bundt cake with ganache in air-tight container.

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 14 | Calories: 262kcal | Carbohydrates: 10g | Protein: 6g | Fat: 21g | Fiber: 13g | Sugar: 1g