High-Protein Keto Chocolate Bundt Cake
A cocoa bundt with a thin chocolate glaze — ready in 1 hour
This high-protein keto chocolate bundt cake bakes an almond and cocoa batter in a ring pan, then gets a thin sugar-free chocolate glaze on the slice, like the plate. Each slice has 8 g of protein and 4 g net carbs.
Low carb, sugar-free, and no wheat flour.
Why you’ll love this cake
- 8g protein per slice
- 4g net carbs
- Cocoa crumb
- Ready in about 1 hour
- Thin chocolate glaze
- No wheat flour
Health notes
- Protein: Chocolate protein powder and eggs.
- Low carb: Almond flour and cocoa, not wheat.
- Sugar-free: Monk fruit or allulose in the cake and the glaze.
- Keto-friendly: Each slice stays around 4g net carbs if the glaze stays thin.
Key element — grease the ring
A bare bundt pan tears the crumb. Butter and a dust of cocoa are what let the cake drop out whole, like the pan in the photo.
Ingredients
Cake (12 slices)
- 2 cups fine almond flour
- ½ cup cocoa powder, plus extra to dust the pan
- 2 scoops chocolate protein powder (about 60 g)
- ½ cup powdered monk fruit or allulose
- 1½ tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ⅓ cup melted butter
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
Glaze
- 2 oz sugar-free dark chocolate, chopped
- 2 Tbsp heavy cream
- 1 tsp butter
Swaps
- Loaf pan: Same batter, 45–50 minutes.
- No protein powder: Use ½ cup more almond flour. Protein drops.
- No glaze: Net carbs drop a little.
- Sugar glaze: It looks the same and is not in the card.
Instructions
| 1 | Heat the oven. Heat to 350°F (175°C). Butter a bundt pan and dust it with cocoa. |
| 2 | Mix. Stir almond flour, cocoa, protein powder, sweetener, baking powder, and salt. Whisk in eggs, butter, almond milk, and vanilla. The batter should be thick but pourable. |
| 3 | Bake. Pour into the pan. Bake 40–45 minutes until a toothpick comes out with a few crumbs. Cool 15 minutes, then turn out. |
| 4 | Glaze. Melt the chocolate with cream and butter. Spoon a thin coat over the slices, like the plate. Cut 12 slices. |
Pro tips
- Cocoa dust sticks better than flour in a keto pan, and it stays in the carb count.
- A wet center needs 5 more minutes, not a hotter oven.
- Turn the cake out while it is still a little warm. A cold cake sticks.
- A thick sugar glaze is not in these numbers. Keep the coat thin.
- Macros are per slice, 12 from this pan.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 185 |
| Protein | 8g |
| Net carbohydrates | 4g |
| Total carbohydrates | 7g |
| Fiber | 3g |
| Total fat | 15g |
| Sodium | 130mg |
Estimates based on almond flour, cocoa, chocolate protein powder, eggs, butter, and a thin sugar-free chocolate glaze, divided into 12 slices. A wheat cake and a sugar glaze are not included.
Variations
Espresso
Add 1 tsp instant espresso to the batter.
No glaze
Dust with cocoa. Net carbs drop a little.
Mini bundts
Bake 22–26 minutes. The card number is a slice of the full cake.
Whipped cream
A spoon on the slice. Count it apart from the card.
Storage
| Method | Time | Notes |
|---|---|---|
| Counter | 2 days | Cover once the glaze sets |
| Refrigerator | Up to 5 days | The crumb firms in the cold |
| Freezer | Up to 2 months | Wrap slices. Thaw on the counter |
FAQ
Test your knowledge
5 quick questions about this chocolate bundt
1. Protein per slice?
2. Net carbs per slice?
3. What helps the cake drop out of the pan?
4. About how long does this take?
5. What keeps the carbs near 4g?
