Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
If you’re following a keto lifestyle but still crave delicious desserts, you’re in luck!
Keto bundt cakes are the perfect solution to satisfy your sweet tooth without the guilt.
These cakes are low in carbs and high in flavor, making them a great choice for anyone who wants to enjoy a treat while sticking to their health goals.
Whether you’re a fan of chocolate, fruit, or nut-flavored cakes, the keto bundt cake world has something for everyone.
With the right ingredients, you can create a moist, flavorful cake that fits seamlessly into your keto lifestyle.
In this blog, we’ll explore over 30 keto bundt cake recipes that are not only delicious but also simple to make.
From classic flavors to more creative combinations, you’re sure to find a recipe (or two) to add to your dessert rotation!
30+ Irresistible Keto Bundt Cake Recipes You’ll Love
Keto bundt cakes are a fantastic way to enjoy a classic dessert while maintaining a low-carb, high-fat diet.
With the versatility of flavors and endless combinations, these cakes offer something for everyone—whether you’re craving chocolate, fruit, nuts, or spices.
By using keto-friendly ingredients like almond flour, coconut flour, erythritol, and sugar-free syrups, you can create the perfect cake that is both satisfying and healthy.
With over 30 recipes to choose from, you’ll have plenty of delicious options to treat yourself and your loved ones without straying from your keto goals.
So, why wait? It’s time to preheat your oven, gather your ingredients, and enjoy the delightful world of keto bundt cakes!
Chocolate Almond Keto Bundt Cake
Rich and decadent, this chocolate almond keto bundt cake is a treat that doesn’t compromise on flavor while keeping your carb count in check. The perfect combination of chocolate and almond makes it a crowd-pleaser at any gathering, and it’s so moist that no one will suspect it’s keto-friendly.
Ingredients
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan generously with butter or non-stick spray.
- In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined. Fold in the chocolate chips if using.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optionally, dust with a bit of powdered erythritol or drizzle with a sugar-free chocolate glaze.
A perfect balance of flavors and textures makes this cake irresistible. Whether enjoyed as an afternoon treat or the star dessert, it’s sure to satisfy your chocolate cravings while keeping you on track.
Lemon Blueberry Keto Bundt Cake
Bright and zesty, this lemon blueberry keto bundt cake is a delightful dessert that brings the freshness of lemons and the sweetness of blueberries together in every bite. It’s light, fluffy, and perfect for spring or summer occasions, all while being low in carbs and sugar-free.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
- In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, mix eggs, melted butter, almond milk, vanilla extract, lemon zest, and lemon juice.
- Slowly mix the wet ingredients into the dry ingredients until fully incorporated. Gently fold in the blueberries.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.
- Drizzle with a keto-friendly lemon glaze if desired.
This bundt cake is a burst of fresh flavors that will awaken your taste buds. Its vibrant notes make it a delightful addition to any meal or gathering.
Pumpkin Spice Keto Bundt Cake
Embrace the cozy flavors of fall with this pumpkin spice keto bundt cake. With its warm spices and tender crumb, this cake offers a comforting dessert experience without the guilt of traditional high-carb treats.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened pumpkin puree
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, spices, and salt.
- In another bowl, whisk the eggs, pumpkin puree, melted butter, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture and stir until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 40–45 minutes, or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Sprinkle with powdered erythritol or a light cream cheese glaze if desired.
This cake embodies the essence of autumn in every slice. It’s perfect for cozy evenings, holiday gatherings, or just a quiet moment with a cup of tea.
Keto Lemon Blueberry Bundt Cake
This Keto Lemon Blueberry Bundt Cake combines the zesty brightness of lemon with the sweet burst of blueberries, all while keeping carbs low. It’s a delightful dessert that’s both refreshing and satisfying, perfect for any occasion.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, mix eggs, melted butter, almond milk, vanilla extract, lemon zest, and lemon juice until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Keto Lemon Blueberry Bundt Cake offers a delightful balance of tart and sweet flavors, making it a refreshing treat that’s both satisfying and low in carbs. Its moist texture and vibrant taste make it a perfect addition to any gathering or a special indulgence for yourself.
Keto Chocolate Bundt Cake
Indulge in the rich, decadent flavors of this Keto Chocolate Bundt Cake. It’s a low-carb dessert that doesn’t skimp on taste, offering a moist and chocolatey experience that’s sure to satisfy your sweet tooth.
Ingredients
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
- In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- In a separate bowl, mix eggs, melted butter, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
- Fold in the chocolate chips if using.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Keto Chocolate Bundt Cake delivers a rich, chocolatey experience without the carbs. Its moist texture and deep cocoa flavor make it a perfect dessert for chocolate lovers following a keto lifestyle.
Keto Coconut Bundt Cake
Experience the tropical flavors of this Keto Coconut Bundt Cake. It’s a light and airy dessert that’s both nut-free and sugar-free, offering a delightful coconut taste in every bite.
Ingredients
- 2 cups almond flour
- 1/2 cup shredded unsweetened coconut
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened coconut milk
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
- In a large bowl, whisk together almond flour, shredded coconut, erythritol, baking powder, and salt.
- In a separate bowl, mix eggs, melted butter, coconut milk, vanilla extract, and coconut extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Keto Coconut Bundt Cake offers a light and fluffy texture with a rich coconut flavor, making it a delightful treat for coconut enthusiasts. Its nut-free and sugar-free composition ensures it’s suitable for various dietary needs.
Sources
Keto Carrot Cake Bundt Cake
This Keto Carrot Cake Bundt Cake is a perfectly spiced, moist dessert that captures the essence of a classic carrot cake without all the carbs. It’s packed with flavor, from the warm spices of cinnamon and nutmeg to the natural sweetness of carrots. Ideal for any occasion, this cake is sure to become a new favorite.
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup granulated erythritol
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Stir in the grated carrots and nuts (if using).
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
The keto carrot cake bundt cake brings a wonderful blend of sweet and spicy flavors, perfect for an afternoon treat or holiday gathering. The addition of carrots and nuts enhances its texture, making it a delightful and satisfying option for your keto diet.
Keto Mocha Bundt Cake
This Keto Mocha Bundt Cake is an indulgent dessert for coffee lovers. The rich coffee flavor paired with decadent chocolate creates a mocha experience that’s both satisfying and low-carb. Whether you’re enjoying it with a cup of coffee or at a special occasion, this cake is a real treat.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp instant coffee granules (dissolved in 1 tbsp hot water)
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, vanilla extract, and dissolved coffee until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
- Fold in the chocolate chips (if using).
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The coffee and chocolate combo in this keto mocha bundt cake provides an energizing yet indulgent treat. It’s the perfect choice for a keto-friendly dessert that still delivers on flavor, especially for those who appreciate a hint of coffee in their cake.
Keto Peanut Butter Bundt Cake
This Keto Peanut Butter Bundt Cake combines the creamy richness of peanut butter with a soft, moist texture that’s perfect for any occasion. Its nutty, sweet flavor is so satisfying, and with no added sugar, it’s a treat you can feel good about indulging in.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup peanut butter (unsweetened and smooth)
- 1/4 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup chopped peanuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, whisk the eggs, melted butter, almond milk, vanilla extract, and peanut butter until smooth.
- Gradually combine the wet ingredients with the dry ingredients, mixing until fully incorporated.
- Fold in chopped peanuts (optional).
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
With its rich peanut butter flavor, this keto bundt cake is a decadent dessert that’s sure to satisfy your sweet cravings while keeping you on track with your keto lifestyle. The optional peanut topping adds extra texture and flavor to each bite.
Keto Vanilla Bean Bundt Cake
A simple yet elegant dessert, this Keto Vanilla Bean Bundt Cake is a perfect choice for those who appreciate the timeless appeal of vanilla. Light and fluffy, this cake is sweetened naturally with erythritol and flavored with real vanilla bean, ensuring a truly rich taste. It’s a great option for any occasion, whether for a cozy night in or a festive gathering.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 vanilla bean (seeds scraped out)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, vanilla extract, and vanilla bean seeds until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This keto vanilla bean bundt cake is a simple yet refined treat. The addition of real vanilla bean takes it to another level, making it a luxurious dessert that anyone will love. Perfect for those looking for a naturally sweet and satisfying dessert without the carbs!
Keto Strawberry Cheesecake Bundt Cake
A luscious combination of cheesecake and cake, this Keto Strawberry Cheesecake Bundt Cake is an indulgent dessert that’s as delicious as it is visually stunning. With a creamy, tangy cheesecake center and a light almond flour-based cake, it offers a perfect balance of flavors and textures, ideal for special occasions or a special treat any time.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup fresh or frozen strawberries, pureed
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring until fully incorporated.
- For the cheesecake filling: in a separate bowl, beat the cream cheese, sour cream, pureed strawberries, and lemon juice until smooth.
- Pour half of the cake batter into the bundt pan, followed by the cheesecake filling, and top with the remaining cake batter.
- Use a knife to swirl the cheesecake filling into the cake batter.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Keto Strawberry Cheesecake Bundt Cake combines two beloved desserts in one! The creamy cheesecake layer with the fluffy almond flour cake creates a rich and satisfying dessert that is perfect for celebrations or just an afternoon treat. The fresh strawberries add a natural sweetness, making it feel indulgent without all the sugar.
Keto Cinnamon Swirl Bundt Cake
This Keto Cinnamon Swirl Bundt Cake brings the warm and cozy flavors of cinnamon and butter together in a low-carb, guilt-free treat. Its rich, swirled design and sweet cinnamon flavor make it the perfect dessert for any occasion, from a simple family dinner to a holiday feast.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 2 tbsp ground cinnamon
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until well combined.
- In a small bowl, mix the cinnamon with a tablespoon of erythritol.
- Pour half of the cake batter into the bundt pan, then sprinkle the cinnamon mixture evenly over the batter. Add the rest of the batter on top and swirl it with a knife.
- Optionally, sprinkle chopped walnuts or pecans on top.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
This Keto Cinnamon Swirl Bundt Cake is a delightful, comforting treat. The cinnamon adds a sweet, spicy swirl throughout the cake, creating a comforting dessert that’s both satisfying and flavorful. Whether paired with a warm cup of coffee or enjoyed on its own, it’s a true crowd-pleaser!
Keto Pumpkin Spice Bundt Cake
This Keto Pumpkin Spice Bundt Cake is a fall-inspired dessert that delivers all the flavors of the season with a fraction of the carbs. Made with almond and coconut flours, it has a tender texture, while the pumpkin and warm spices like cinnamon, nutmeg, and cloves provide a cozy, comforting taste. Perfect for Thanksgiving, Halloween, or any time you’re craving a low-carb fall treat.
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 cup canned pumpkin puree (unsweetened)
- 1/2 cup granulated erythritol
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, pumpkin puree, erythritol, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
This Keto Pumpkin Spice Bundt Cake is the ultimate fall dessert. Its soft texture and rich spices evoke the feeling of autumn with every bite. Whether you enjoy it as an afternoon snack or serve it at a holiday gathering, it’s a comforting and flavorful choice for anyone following a keto lifestyle.
Keto Chocolate Hazelnut Bundt Cake
If you love the combination of chocolate and hazelnuts, this Keto Chocolate Hazelnut Bundt Cake will quickly become your go-to dessert. It’s rich, decadent, and has a delightful crunch from the chopped hazelnuts. This low-carb cake is perfect for a special occasion or whenever you’re craving something indulgent.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup chopped hazelnuts
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
- Fold in the chopped hazelnuts and chocolate chips (if using).
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Keto Chocolate Hazelnut Bundt Cake is a truly indulgent dessert. The chocolate and hazelnut combination offers a rich and satisfying flavor that’s hard to resist. It’s a wonderful choice for anyone following a keto diet, delivering plenty of texture and flavor with every bite.
Keto Raspberry Almond Bundt Cake
For a light yet indulgent dessert, this Keto Raspberry Almond Bundt Cake is the perfect choice. It’s bursting with fresh raspberries and flavored with almond extract, creating a fragrant and flavorful experience. The cake is moist and tender, with just the right amount of sweetness, making it ideal for an afternoon treat or as a celebratory dessert.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup fresh raspberries
- 1/4 cup granulated erythritol
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, vanilla extract, and almond extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
- Gently fold in the raspberries and erythritol.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
This Keto Raspberry Almond Bundt Cake is a flavorful, low-carb dessert that combines the sweetness of raspberries with the fragrant taste of almond. It’s an elegant treat that’s as delicious as it is beautiful, and it’s sure to be a hit with anyone following a keto lifestyle.
Keto Lemon Poppy Seed Bundt Cake
A bright and refreshing treat, this Keto Lemon Poppy Seed Bundt Cake offers a zesty lemon flavor complemented by the delightful crunch of poppy seeds. It’s a light yet satisfying dessert that’s perfect for spring or any time you’re craving a refreshing and low-carb treat. The combination of almond flour and coconut flour ensures the cake is tender and delicious.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1/4 cup granulated erythritol
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tbsp poppy seeds
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, erythritol, lemon zest, lemon juice, vanilla extract, and poppy seeds until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
The Keto Lemon Poppy Seed Bundt Cake is an uplifting dessert that’s perfect for any occasion. The lemon adds a refreshing brightness, while the poppy seeds provide a slight crunch, making this a unique and enjoyable low-carb treat. It’s a wonderful way to satisfy your sweet tooth while staying on track with your keto lifestyle.
Keto Chocolate Coconut Bundt Cake
This Keto Chocolate Coconut Bundt Cake combines the richness of chocolate with the tropical flavor of coconut, creating a decadent dessert that’s perfect for any chocolate lover. With a moist, tender crumb and a subtle coconut flavor, it’s a sweet treat that feels indulgent without the carbs. Ideal for a keto-friendly dessert or special occasion.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup shredded unsweetened coconut
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, cocoa powder, shredded coconut, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
- Fold in the chocolate chips, if using.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
This Keto Chocolate Coconut Bundt Cake is a rich and satisfying dessert that combines two beloved flavors—chocolate and coconut—into one delectable low-carb treat. It’s perfect for anyone following a keto diet and craving a moist, decadent dessert that still fits their lifestyle.
Keto Cherry Almond Bundt Cake
A perfect balance of tart and sweet, this Keto Cherry Almond Bundt Cake pairs the rich, nutty flavor of almonds with the bright, juicy taste of cherries. The cake is tender, moist, and flavored with almond extract for an extra layer of depth. It’s a deliciously unique low-carb dessert that’s sure to impress.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup fresh or frozen cherries, pitted and chopped
- 1/4 cup granulated erythritol
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, vanilla extract, and almond extract until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring until fully incorporated.
- Gently fold in the chopped cherries and erythritol.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
The Keto Cherry Almond Bundt Cake offers a beautiful contrast of flavors, with the tartness of cherries and the sweetness of almonds. The cake is light yet flavorful, making it a perfect option for any occasion. With its lovely appearance and delicious taste, this cake is a showstopper for those on a keto diet!
Keto Mocha Bundt Cake
For coffee and chocolate lovers, this Keto Mocha Bundt Cake is the perfect indulgence. It combines rich, dark cocoa with a hint of coffee, creating a cake that’s deep, complex, and utterly delicious. The combination of flavors is sure to impress anyone following a keto lifestyle, and the cake’s moist texture makes it a perfect dessert for special occasions.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 2 tbsp brewed coffee, cooled
- 1 tsp vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, melted butter, almond milk, brewed coffee, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
- Fold in the chocolate chips, if using.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
The Keto Mocha Bundt Cake is perfect for those who enjoy the bold flavors of coffee and chocolate. Its rich, decadent taste is balanced with a moist texture, making it an ideal low-carb dessert for any occasion. Whether served as an after-dinner treat or paired with a cup of coffee, this cake is sure to satisfy.
Keto Maple Pecan Bundt Cake
Embrace the flavors of fall with this Keto Maple Pecan Bundt Cake. This cake combines the nutty crunch of pecans with the sweet, warm flavors of maple and cinnamon. Sweetened with a keto-friendly maple syrup substitute, this cake is a perfect low-carb alternative to the traditional fall treats, while still offering the comforting flavors you love.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1/4 cup keto-friendly maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and cinnamon.
- In another bowl, whisk the eggs, melted butter, almond milk, maple syrup, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
- Gently fold in the chopped pecans.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
This Keto Maple Pecan Bundt Cake combines the rich flavors of maple and pecans in a moist, tender cake. Its nutty crunch and slight sweetness make it a perfect fall-inspired dessert, while still adhering to your keto lifestyle. It’s a lovely treat for any occasion and will quickly become a favorite!
Keto Carrot Cake Bundt Cake
This Keto Carrot Cake Bundt Cake is a low-carb version of the beloved classic. It features the warm spices of cinnamon and nutmeg, combined with finely grated carrots, to create a soft, moist cake that’s both comforting and satisfying. Topped with a keto-friendly cream cheese frosting, this cake is a showstopper for any occasion.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1/2 cup granulated erythritol
- 1 cup grated carrots (about 2 medium carrots)
- 1 tsp vanilla extract
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk the eggs, melted butter, almond milk, erythritol, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
- Stir in the grated carrots.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
For the frosting:
- Beat the cream cheese and butter together until smooth.
- Gradually add the powdered erythritol and vanilla extract, and continue to beat until creamy.
- Frost the cooled cake with the cream cheese frosting.
This Keto Carrot Cake Bundt Cake is a wonderful low-carb version of the traditional carrot cake, complete with the rich, spiced flavors you love. The cream cheese frosting adds the perfect finishing touch, making this a truly indulgent dessert that’s perfect for any occasion, from birthdays to holidays.
Note: More recipes are coming soon!
