Indulging in a delicious Bundt cake while following a keto lifestyle is now possible with this Keto Bundt Cake recipe. Made with low-carb ingredients and natural sweeteners, this cake is a delightful treat that satisfies your sweet tooth without derailing your ketogenic goals. With its moist texture and rich flavor, this keto-friendly Bundt cake is perfect for special occasions or whenever you crave a guilt-free dessert. Get ready to enjoy a slice of cake while staying on track with your keto journey!
Here’s the full recipe for Keto Bundt Cake, including nutrition facts and servings:
Preparation time: 15 minutes Cooking time: 40 minutes Total time: 55 minutes Servings: 12
For the cake:
- 2 ½ cups almond flour
- ½ cup coconut flour
- ½ cup unsalted butter, softened
- ¾ cup granulated erythritol or your preferred keto-friendly sweetener
- 4 large eggs
- ½ cup unsweetened almond milk (or any non-dairy milk)
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
For the glaze (optional):
- ½ cup powdered erythritol or your preferred keto-friendly powdered sweetener
- 1-2 tablespoons unsweetened almond milk (or any non-dairy milk)
- ½ teaspoon vanilla extract
- Preheat your oven to 350°F (175°C). Grease a Bundt cake pan with non-stick cooking spray or butter, ensuring that all crevices are coated.
- In a large mixing bowl, cream together the softened butter and granulated erythritol until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the unsweetened almond milk. Mix well until the batter is smooth and well combined.
- Pour the cake batter into the greased Bundt cake pan, spreading it evenly.
- Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the pan onto a wire rack to release the cake. Allow the cake to cool completely.
- (Optional) Prepare the glaze by whisking together the powdered erythritol, unsweetened almond milk, and vanilla extract in a small bowl. Adjust the consistency by adding more milk if necessary.
- Drizzle the glaze over the cooled Bundt cake, allowing it to run down the sides.
- Slice the Keto Bundt Cake into 12 servings and serve.
Nutrition Facts (per serving):
- Calories: 267
- Fat: 23g
- Saturated Fat: 7g
- Sodium: 174mg
- Carbohydrates: 9g
- Fiber: 4g
- Sugar: 1g
- Protein: 8g