High-Protein Keto Chocolate Bundt Cake
A dark chocolate ring with a thin glaze and a fine crumb — ready in 55 minutes
This high-protein keto chocolate bundt cake bakes a tall ring with the open crumb you see in the slices, then gets a thin sugar-free glaze. Almond flour, cocoa, and chocolate protein keep each slice at 10 g of protein and 4 g net carbs.
Low carb, sugar-free, and no wheat flour.
Why you’ll love this cake
- 10g protein per slice
- Only 4g net carbs
- Bundt shape with a fine crumb
- Ready in about 55 minutes
- Thin chocolate glaze
- No wheat flour
Health notes
- High protein: Eggs plus chocolate protein powder.
- Low carb: Almond flour and cocoa, no sugar.
- Sugar-free: Monk fruit or allulose in the cake and glaze.
- Keto-friendly: Each slice stays around 4g net carbs.
Key element — grease every ridge
A bundt sticks in the grooves. Butter and a dust of cocoa in every curve is what lets the ring drop out clean.
Ingredients
Cake (12 slices)
- 2 cups fine almond flour
- ½ cup unsweetened cocoa powder
- 2 scoops chocolate protein powder (about 60 g)
- ⅔ cup powdered monk fruit or allulose
- 2 tsp baking powder
- ½ tsp salt
- 4 large eggs
- ½ cup melted butter
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
Glaze
- 2 Tbsp sugar-free chocolate chips
- 1 Tbsp butter
- 1 tsp almond milk, only if needed
Swaps
- No protein powder: Add ¼ cup extra almond flour. Protein drops.
- Coffee: Swap the almond milk for cooled coffee.
- No glaze: Dust with cocoa. Carbs drop a little.
- Loaf: Bake in a loaf pan 45–50 minutes. Same slice count.
Instructions
| 1 | Heat the oven. Heat to 350°F (175°C). Butter a bundt pan and dust the ridges with cocoa so the cake releases. |
| 2 | Mix. Whisk almond flour, cocoa, protein powder, sweetener, baking powder, and salt. Stir in eggs, melted butter, almond milk, and vanilla until smooth. Pour into the pan. |
| 3 | Bake. Bake 35–40 minutes until a toothpick comes out with a few moist crumbs. Cool in the pan 15 minutes, then turn out. |
| 4 | Glaze. Melt chocolate chips and butter. Spoon a thin coat over the warm cake so it drips like the photo. Cool, then cut 12 slices. |
Pro tips
- Do not open the oven in the first 25 minutes or the ring can sink.
- A few crumbs on the toothpick is done. A wet batter smear is not.
- Cool 15 minutes in the pan. Turn it out too soon and it cracks.
- Keep the glaze thin. A thick coat hides the crumb in the photo.
- Macros are per slice, 12 from this cake.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 210 |
| Protein | 10g |
| Net carbohydrates | 4g |
| Total carbohydrates | 7g |
| Fiber | 3g |
| Total fat | 17g |
| Sodium | 180mg |
Estimates based on almond flour, cocoa, chocolate protein powder, eggs, butter, and a thin sugar-free glaze, 12 slices. Exact numbers vary with protein brand.
Variations
Mocha
Use cooled coffee instead of almond milk.
Peanut butter glaze
Whisk 1 Tbsp sugar-free peanut butter into the melted glaze.
Mini bundts
Bake in a mini pan 18–20 minutes.
Berry
Serve a slice with a few raspberries. They add a little carb.
Storage
| Method | Time | Notes |
|---|---|---|
| Counter | 2 days | Cover so the crumb does not dry |
| Refrigerator | Up to 5 days | Bring to room temp before serving |
| Freezer | Up to 2 months | Wrap slices |
FAQ
Test your knowledge
5 quick questions about this chocolate bundt
1. Protein per slice?
2. Net carbs per slice?
3. What keeps the cake from sticking?
4. About how long does this take?
5. When do you turn the cake out?
