Irresistible Keto Bundt Cake Recipes: A Comprehensive Guide

Bundt cakes, with their distinctive ring shape and impressive presentation, have always been a favorite for gatherings and celebrations. For those following a ketogenic diet, the idea of indulging in a classic bundt cake might seem like a distant dream. However, with the right ingredients and techniques, it’s entirely possible to create delicious and satisfying keto-friendly bundt cakes that align with your dietary goals. This article explores various keto bundt cake recipes, offering tips and tricks to ensure baking success every time.

The Allure of Bundt Cakes

Bundt cakes hold a special place in many people's hearts. The unique shape not only makes them visually appealing but also contributes to their even cooking and moist texture. As one enthusiast recalls, childhood memories often include a beloved iced lemon poppyseed bundt cake, evoking a sense of nostalgia and comfort. The movie "My Big Fat Greek Wedding" further popularized the bundt cake, showcasing its versatility and charm.

Hot take: Bundt cakes are a vastly underrated dessert. That’s because their shape helps them cook more quickly and evenly. The heat distribution gives every slice the same perfect crumb, and they’re naturally more dense and flavorful.

Key Ingredients for Keto Bundt Cakes

Creating a keto bundt cake requires careful selection of ingredients to maintain a low carbohydrate count while achieving the desired taste and texture. Here are some essential components:

• Almond Flour: Almond flour is a staple in keto baking, providing a fine crumb and nutty flavor. For the best texture and crumb, stick with blanched almond flour, not almond meal.

  Read also: Easy Low-Carb Cheese Crackers

• Coconut Flour: Coconut flour is another excellent low-carb alternative, known for its ability to absorb moisture.

• Sweeteners: Low-carb sweeteners like erythritol, monk fruit sweetener, and allulose are used to replace sugar. Allulose behaves much like sugar in recipes, and is a 1:1 substitute, so I am confident that it will work well for this recipe.

• Fats: Coconut oil and butter add richness and moisture to keto bundt cakes.

• Eggs: Eggs are crucial for binding ingredients and providing structure.

• Dairy: Cream cheese, sour cream, and heavy cream contribute to the cake's moistness and flavor.

  Read also: Keto Calorie Counting: A Detailed Guide

General Tips for Baking Keto Bundt Cakes

Achieving the perfect keto bundt cake requires attention to detail and a few key techniques:

• Greasing the Pan: Bundt pans can be tricky, especially if they have a lot of deep peaks and points. Grease the pan VERY well. I’ve lost more than a few bundt cakes due to not greasing the pan well enough. Heavily butter the bundt cake and freeze.

• Freezing the Pan: Place the bundt pan in the freezer for about 10-15 minutes before pouring the batter in. This will help the cake release cleanly after baking.

• Dry and Wet Ingredients: In one large bowl, mix the wet ingredients; in a second, mix the dry ingredients.

• Baking Time: Bake in the preheated oven for 45-55 minutes, or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.

  Read also: Magnesium Supplements for Keto

• Cooling: Cool the cake in the pan for 20-30 minutes. Then carefully invert the pan onto a plate, to let the cake slide out and continue cooling.

• Temperature Check: The cake is done at 210 F. Use a meat thermometer to test the center of the cake which should be 207 degrees F.

• Knife Around the Edges: Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake. After 15 minutes, take a knife again around the edges.

Keto Lemon Blueberry Bundt Cake

This recipe combines the bright flavors of lemon and blueberry in a moist, keto-friendly cake. Lemon blueberry bundt cake is keto friendly, paleo friendly and gluten free.

Ingredients

• 3 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1 cup Swerve granulated sweetener
• 6 large eggs
• 1/2 cup melted butter
• 1 teaspoon lemon extract
• 1/2 cup sour cream
• 1/4 cup lemon juice
• 2 tablespoons lemon zest
• 1 cup blueberries

Instructions

1. Preheat the oven to 325 degrees F (180 C). Heavily butter bundt cake and freeze.
2. Mix together almond flour, coconut flour, salt, baking powder, xanthan gum, Swerve granulated. Set aside.
3. Beat Eggs for 3 to 5 minutes.
4. Stream in melted butter.
5. Add lemon extract.
6. Add sour cream, lemon juice and zest.
7. Add dry mixture and mix just until mixed. Don't over mix.
8. Pour batter into bundt pan only 1/4 way before adding blueberries. Add more batter and berries, but don't have any berries at the top, which ends up being the bottom of the cake.
9. Bake for 30 to 35 minutes.
10. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
11. Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.After 15 minutes, take a knife again around the edges. Using a flat plate or cake board, using both hands flip cake over. Allow to cool before glazing.

Lemon Glaze

This drizzle is made with fresh lemon juice and Swerve confectioner’s sweetener. I avoid lemon extract for the glaze, as it’s not necessary, but if you could use it if you’re out of fresh lemon juice. Always taste first. You do want your glaze to be tart and lemony. You have to judge how thick your glaze is and make adjustments as needed.

• 1/2 cup Swerve Confectioner's sweetener
• 3 tablespoons lemon juice

Instructions

1. Mix lemon juice with Swerve Confectioner's sweetener.
2. Drizzle over cooled cake.

Keto Pumpkin Spice Bundt Cake

This recipe captures the warm, comforting flavors of pumpkin spice in a moist, keto-friendly bundt cake.

Ingredients:

• 3 cups almond flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut oil, melted
• 1 cup low carb granular sweetener
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 cup pumpkin puree

Instructions:

1. Preheat the oven to 350℉ (177℃). Brush or spray a 10-cup capacity silicone bundt pan with oil.
2. In a large bowl whisk together the almond flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
3. In a separate very large bowl with a stand mixer, or electric hand mixer beat together the coconut oil, low carb granular sweetener, vanilla extract, eggs, and pumpkin puree until smooth.
4. Carefully beat the almond flour mixture into the pumpkin mixture about ½ cup at a time. Beat until smooth.
5. Spoon the batter into the prepared bundt pan evenly and smooth the top. Place a sheet of parchment paper over the open end of the bundt pan just to cover the opening (helps to keep the bottom from burning). Remove the parchment paper halfway through baking time.
6. Bake in the preheated oven for 45-55 minutes, or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.
7. Cool the cake in the pan for 20-30 minutes.
8. Then carefully invert the pan onto a plate, to let the cake slide out and continue cooling.

Keto Chocolate Bundt Cake with Cream Cheese Filling

This decadent recipe combines rich chocolate flavor with a creamy cheesecake filling, creating a truly indulgent keto dessert.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup powdered erythritol
• 4 large eggs
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar

Cheesecake Filling

• 8 oz cream cheese, softened
• 1 large egg
• 1/4 cup powdered erythritol

Chocolate Ganache

• 1/2 cup heavy cream
• 4 oz sugar-free chocolate, chopped

Instructions

1. Preheat oven to 350F. Grease and dust a bundt pan with cocoa powder. Make sure you grease your pan very well.
2. In a bowl whisk together almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt.
3. In a large bowl or stand mixer, beat the butter and powdered erythritol until the mixture is creamy and well blended.
4. With the mixture on low speed, add the eggs one at a time, waiting for the first to be blended before adding the next.
5. Once the eggs are blended in, add almond milk, vanilla, and apple cider vinegar.
6. In small batches mix the dry ingredients into the wet ingredients. Do not over blend.
7. Spoon 3/4 of the mixture into the bottom of a bundt pan. The batter will be thick and difficult to spread, try to spread it around the bottom of the bundt pan and slightly up the bundt pan sides. You need to create a small well for the cream cheese filling. This part does not need to be perfect, just do your best.
8. Pour in the cream cheese filling, making sure to add it all the way around the cake.
9. Bake for 50-60 minutes, or until a skewer comes out mostly clean.
10. Remove from the oven and let cool in the pan for 30 minutes, before inverting onto a cooling rack to cool completely.

Cheesecake Filling Instructions

1. Blend cream cheese, egg and powdered erythritol until well blended. Set aside.

Chocolate Ganache Instructions

1. Warm cream to a simmer. Do not boil.
2. Once cream is warmed, pour over chopped chocolate and let sit for 2 minutes and stir. The melted ganache is very runny, but it will firm up. Make the ganache after the cake is baked and cooling.
3. Drizzle over the cooled cake and let it sit at room temperature until it hardens.

Keto Coconut Bundt Cake

This recipe delivers a moist, tender crumb with a rich and creamy frosting. It’s totally nut free! I now have a whole section devoted to keto nut free recipes. Be sure to check it out!

Ingredients

• 1 1/2 cups coconut flour
• 1/2 cup sweetener
• 1/4 cup protein powder
• 1/2 cup shredded coconut
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1/2 cup coconut cream
• 4 egg whites
• 2 large eggs
• 1 teaspoon coconut extract
• 2-4 tablespoons water

Frosting

• 4 oz cream cheese, softened
• 2 tablespoons heavy cream
• 1 cup heavy cream
• 1/4 cup sweetener
• 1 teaspoon coconut extract
• 1/4 cup shredded coconut, for sprinkling

Instructions

1. Preheat the oven to 350F and grease a large bundt pan (10 cup capacity) well.
2. In a large bowl, whisk together the coconut flour, sweetener, protein powder, shredded coconut, baking powder, and salt.
3. Stir in the melted butter, coconut cream, egg whites, eggs, and extracts.
4. Whisk in water, 1 tablespoon at a time, until the batter is thick but pourable.
5. Spread in the prepared pan and even out the top.
6. Bake 35 to 40 minutes, until the cake is risen and the top is firm to the touch.
7. Remove and let cool at least 30 minutes in the pan, then transfer to a wire rack to cool completely.

Frosting Instructions

1. In a medium bowl, beat the cream cheese with 2 tablespoons of the heavy cream to lighten it up a bit.
2. Beat the remaining heavy cream with the sweetener and extracts until it holds soft peaks.
3. Dollop the cream cheese mixture around the bowl with the whipped cream.
4. Start beating on slow, then increase speed slowly and beat until it holds stiff peaks.
5. Spread the frosting over the sides of the cake and sprinkle with the shredded coconut.

Vanilla Keto Bundt Cake

This recipe is a copycat nothing bundt keto vanilla cake with cream cheese frosting recipe as much as I do. So let’s get right to it.

Keto Vanilla Bundt Cake Ingredients

• 3 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unflavored whey protein
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup softened butter
• 1 cup monk fruit sweetener
• 4 large eggs
• 1/2 cup heavy whipping cream
• 1/4 cup water
• 2 teaspoons vanilla extract

Cream Cheese Frosting

• 8 oz cream cheese
• 4 oz butter
• 1/2 cup monk fruit sweetener

Instructions

1. Preheat oven to 325° F
2. Grease bundt pan with oil and almond flour
3. In a bowl whisk together almond flour, coconut flour, unflavored whey protein, baking powder and salt. Set aside these dry ingredients.
4. In the stand mixer bowl add softened butter and monk fruit sweetener and mix until well combined and fluffy
5. Add eggs and dry ingredients set aside in previous step and continue to mix
6. Add heavy whipping cream, water and vanilla extract and continue to mix
7. When done mixing, put batter into bundt pan and smoothen the base with silicone spatula
8. Put in the oven and cook for about 50 minutes

Cream Cheese Frosting Instructions

1. Rinse the stand mixer bowl and dry.
2. Add 8 oz cream cheese to the mixer bowl and spread it out with spatula
3. Add 4 oz of butter and 1/2 cup monk fruit sweetener and mix
4. Attach desired tip to pastry piping bag.

Flavor Variations

Lemon Cake

Make a vanilla cake, but whisk in 2 tablespoons of lemon juice and 1 tablespoon of lemon zest.

Add Mix-Ins

Whisk in chopped pecans, walnuts, or coconut flakes for a subtle crunch.

Freezing Instructions

Wrap cake slices in foil, store in a freezer-safe container, and freeze for up to 6 months.

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