29+ Delicious Keto Bundt Pan Recipes to Satisfy Your Sweet Tooth

If you’re on a keto diet, you don’t have to miss out on decadent desserts.

Keto bundt cakes are an amazing way to enjoy low-carb, sugar-free treats that still deliver on flavor and texture.

From rich chocolate cakes to fruity delights, bundt cakes are not only easy to make but also versatile, offering endless flavor combinations.

In this blog post, we’ve gathered 29+ keto bundt pan recipes to satisfy every craving.

Whether you’re a fan of classic flavors like vanilla and chocolate or you’re looking to try something more exotic like coconut lime or mocha, you’ll find something for every occasion.

So, grab your bundt pan and get ready to indulge in some keto-friendly goodness!

29+ Delicious Keto Bundt Pan Recipes to Satisfy Your Sweet Tooth

With over 29 delicious keto bundt pan recipes to choose from, you have plenty of options to satisfy your sweet tooth without derailing your diet.

These recipes prove that keto desserts can be just as indulgent as their sugar-laden counterparts.

Whether you’re baking for a special occasion, a weekend treat, or simply looking to satisfy your cravings, these bundt cake recipes will not disappoint.

So, get creative, start baking, and enjoy the sweet, low-carb goodness that only keto bundt cakes can offer! Your taste buds—and your waistline—will thank you.

Lemon Poppy Seed Keto Bundt Cake

This delightful lemon poppy seed keto bundt cake is a moist and zesty dessert perfect for satisfying your sweet tooth without breaking ketosis. Packed with the tangy freshness of lemon and a hint of crunch from poppy seeds, it’s a light and refreshing treat for any occasion. It pairs wonderfully with a cup of coffee or tea and makes a stunning centerpiece for gatherings.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup poppy seeds
• 1/2 cup powdered erythritol or your favorite keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter or coconut oil.
2. In a mixing bowl, combine almond flour, coconut flour, poppy seeds, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted butter, almond milk, lemon juice, lemon zest, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
5. Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cake is a perfect balance of tart and sweet, making it an excellent choice for spring or summer occasions. Enjoy it as is, or drizzle it with a keto-friendly lemon glaze for an extra layer of indulgence.

Chocolate Espresso Keto Bundt Cake

Indulge in a rich and decadent chocolate espresso keto bundt cake that combines the bold flavors of dark chocolate and coffee. This dessert is a dream come true for chocolate lovers who are following a keto lifestyle. The dense, fudgy texture and deep flavor make it an elegant and satisfying treat.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup brewed espresso, cooled
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
2. In a bowl, whisk together almond flour, cocoa powder, coconut flour, erythritol, baking soda, and salt.
3. In a separate bowl, mix eggs, melted butter, brewed espresso, almond milk, and vanilla extract.
4. Combine the wet and dry ingredients, mixing until smooth. Fold in the sugar-free chocolate chips.
5. Pour the batter into the prepared bundt pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Cool for 15 minutes before removing from the pan and letting it cool completely on a wire rack.

This chocolate espresso bundt cake is a bold and satisfying dessert for coffee and chocolate enthusiasts alike. Serve it with a dollop of whipped cream or a sprinkle of cocoa powder for a truly indulgent experience.

Cinnamon Swirl Keto Bundt Cake

Warm and aromatic, this cinnamon swirl keto bundt cake is a comforting treat perfect for chilly days or festive gatherings. The cinnamon swirl running through the cake adds a delightful surprise with every slice, and the keto-friendly ingredients ensure you can enjoy it guilt-free.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp cinnamon
• 2 tbsp powdered erythritol (for the swirl)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
2. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
4. Slowly incorporate the wet ingredients into the dry ingredients, mixing until smooth.
5. In a small bowl, mix the cinnamon and additional powdered erythritol.
6. Pour half of the batter into the bundt pan, then sprinkle the cinnamon mixture evenly over the batter. Pour the remaining batter on top, smoothing it out.
7. Use a knife to swirl the cinnamon mixture through the batter gently.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cinnamon swirl bundt cake is an irresistible dessert that fills your kitchen with the scent of warm spices. It’s perfect for pairing with a mug of tea or coffee and makes a comforting end to any meal.

Almond Joy Keto Bundt Cake

For fans of the famous Almond Joy candy bar, this keto bundt cake version will satisfy your cravings without the carbs. With a rich chocolate base, coconut filling, and a crunchy almond on top, it’s an indulgent treat that is perfect for a special occasion or a dessert to enjoy throughout the week.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped almonds
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a mixing bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs, melted butter, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Stir in the shredded coconut and chopped almonds.
6. Pour half of the batter into the bundt pan, sprinkle the chocolate chips evenly over it, then cover with the remaining batter.
7. Bake for 35-40 minutes, or until a toothpick inserted into the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This decadent Almond Joy keto bundt cake offers the perfect balance of chocolate, coconut, and almond flavors. The addition of sugar-free chocolate chips gives it an extra layer of sweetness and indulgence, making it a perfect dessert for any occasion.

Pumpkin Spice Keto Bundt Cake

This pumpkin spice keto bundt cake is the ideal fall-inspired treat, featuring the warming flavors of pumpkin, cinnamon, nutmeg, and cloves. The moist and dense texture will leave you feeling cozy and satisfied, whether served at a family gathering or as a simple afternoon snack.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tbsp pumpkin pie spice
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and salt.
3. In a separate bowl, combine eggs, pumpkin puree, melted butter, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until smooth.
5. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of pumpkin and spice in this bundt cake will warm you from the inside out. It’s a keto-friendly alternative that doesn’t sacrifice flavor and will quickly become a favorite for your fall baking repertoire.

Strawberries and Cream Keto Bundt Cake

This strawberries and cream keto bundt cake brings together the classic flavors of fresh strawberries and smooth cream, offering a light and refreshing dessert. The cake is moist with the sweetness of strawberries, while the creamy frosting adds a luscious, velvety touch. It’s the perfect treat for special occasions or a summer gathering.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup chopped fresh strawberries
• 1/2 cup heavy whipping cream
• 1 tbsp powdered erythritol (for frosting)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, combine eggs, melted butter, almond milk, and vanilla extract.
4. Slowly mix the wet ingredients into the dry ingredients and stir until smooth.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the bundt pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.
8. Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
9. For the frosting, beat the heavy whipping cream and powdered erythritol until stiff peaks form.
10. Once the cake is cooled, spread the whipped cream frosting on top and garnish with additional strawberries.

This strawberries and cream keto bundt cake is a delightful treat with its sweet, fruity flavor and creamy frosting. It’s a versatile dessert that’s perfect for both spring and summer and can be enjoyed by everyone, whether they’re on a keto diet or not.

Raspberry Almond Keto Bundt Cake

This raspberry almond keto bundt cake is a beautifully fragrant dessert with the perfect combination of tart raspberries and nutty almond flavor. The cake is moist and light, offering a refreshing balance between sweet and tangy. It’s a stunning centerpiece for any special occasion or a light treat to enjoy any time of the year.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp almond extract
• 1/2 cup fresh raspberries
• 1/4 cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, melted butter, almond milk, and almond extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Gently fold in the raspberries, being careful not to crush them.
6. Pour the batter into the prepared bundt pan, smoothing the top.
7. Sprinkle the sliced almonds over the top of the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This raspberry almond keto bundt cake is a perfect balance of sweet and tart flavors. The raspberries provide a lovely burst of freshness, while the almond extract enhances the overall aroma. It’s a beautiful and light dessert, ideal for brunches or afternoon tea.

Peanut Butter Chocolate Keto Bundt Cake

If you’re a fan of the irresistible combination of peanut butter and chocolate, this keto bundt cake is for you. The rich, dense chocolate cake is complemented by a creamy peanut butter swirl, offering the perfect balance of flavors. It’s a decadent treat that is sure to satisfy your sweet cravings without kicking you out of ketosis.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup peanut butter (smooth or chunky)
• 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a mixing bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until combined.
5. Gently fold in the sugar-free chocolate chips.
6. In a small bowl, warm the peanut butter slightly to make it easier to swirl.
7. Pour half of the batter into the bundt pan, then drizzle half of the peanut butter over it. Add the remaining batter and top with the remaining peanut butter.
8. Use a knife or skewer to gently swirl the peanut butter through the cake batter.
9. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This peanut butter chocolate keto bundt cake is indulgent and delicious, with the creamy peanut butter and rich chocolate perfectly complementing each other. It’s an excellent dessert for those looking for a satisfying yet low-carb treat that tastes like a decadent dessert.

Coconut Lime Keto Bundt Cake

This coconut lime keto bundt cake is a tropical delight, combining the refreshing zing of lime with the richness of coconut. The cake is light and fluffy, offering a perfect balance of flavors, making it a great dessert for warm weather or when you want a burst of tropical flavors.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup shredded unsweetened coconut
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• Zest of 2 limes
• 2 tbsp fresh lime juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, shredded coconut, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted butter, almond milk, vanilla extract, lime zest, and lime juice.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared bundt pan, smoothing the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut lime keto bundt cake is a refreshing and fragrant dessert that transports you to a tropical paradise. The coconut adds a wonderful texture, while the lime gives the cake a bright, zesty finish. It’s perfect for a summer party or as a light, flavorful treat.

Chocolate Mint Keto Bundt Cake

If you’re a fan of the classic chocolate mint flavor, this keto bundt cake will hit the spot. The rich chocolate cake is paired with a cool mint flavor, offering a refreshing twist on a decadent dessert. Perfect for mint chocolate lovers, this cake is a delightful choice for a special occasion or a cozy treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted butter, almond milk, vanilla extract, and peppermint extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in the sugar-free chocolate chips.
6. Pour the batter into the bundt pan, smoothing the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate mint keto bundt cake is a showstopper, offering the perfect blend of rich chocolate and refreshing mint. It’s a flavorful treat that pairs wonderfully with a hot cup of tea or coffee. It’s sure to be a favorite among mint chocolate lovers!

Maple Pecan Keto Bundt Cake

This maple pecan keto bundt cake brings the warm, comforting flavors of maple and toasted pecans together in a low-carb, keto-friendly dessert. The cake is moist, flavorful, and has a wonderful crunch from the pecans. Perfect for fall gatherings or when you want a sweet, nutty treat without the carbs.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup sugar-free maple syrup
• 1/2 cup toasted pecans, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, melted butter, almond milk, vanilla extract, and maple syrup.
4. Combine the wet ingredients with the dry ingredients and stir until well blended.
5. Gently fold in the chopped toasted pecans.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

This maple pecan keto bundt cake is the perfect autumn dessert, with its nutty flavor and comforting sweetness. The toasted pecans add a delightful crunch, and the sugar-free maple syrup brings a subtle, warm sweetness that makes it a perfect treat for cooler weather.

Blueberry Coconut Keto Bundt Cake

This blueberry coconut keto bundt cake is a fresh, fruity treat with a tropical twist. The light and fluffy cake is studded with juicy blueberries and enriched with the creamy texture of shredded coconut. It’s a delightful option for those looking for a refreshing yet indulgent keto dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup shredded unsweetened coconut
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, shredded coconut, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

This blueberry coconut keto bundt cake is a delightful combination of fruity sweetness and tropical flavor. The blueberries add a burst of freshness, and the shredded coconut lends a lovely texture. It’s a perfect dessert for brunch or as a light treat any time of day.

Lemon Raspberry Keto Bundt Cake

This lemon raspberry keto bundt cake combines the zesty freshness of lemon with the sweet-tart punch of raspberries. It’s a light, refreshing cake that’s perfect for spring and summer gatherings or when you want to enjoy a guilt-free, tangy dessert. The combination of citrus and berries provides an irresistible contrast, making this cake a real crowd-pleaser.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1/2 cup fresh raspberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, melted butter, almond milk, vanilla extract, lemon zest, and lemon juice.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Gently fold in the raspberries, being careful not to crush them.
6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

The lemon raspberry keto bundt cake is both refreshing and indulgent. The tangy lemon and fresh raspberries elevate the cake, while the almond flour keeps it light and fluffy. It’s the perfect treat for those who crave a balance of sweet and tart flavors without the carbs.

Carrot Cake Keto Bundt Cake

This keto carrot cake bundt cake is a low-carb version of a classic favorite. With a combination of almond flour, warm spices, and finely grated carrots, it’s incredibly moist and flavorful. Topped with a sugar-free cream cheese frosting, this cake is a perfect dessert for any celebration or just an afternoon treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the frosting:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the grated carrots and chopped nuts (if using).
6. Pour the batter into the prepared bundt pan, smoothing the top.
7. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the frosting, beat together the softened cream cheese, butter, erythritol, and vanilla extract until smooth and creamy.
10. Once the cake is completely cool, spread the frosting on top and garnish with additional walnuts or pecans if desired.

This keto carrot cake bundt cake has all the delicious flavors of the traditional carrot cake, without the added carbs. The combination of warm spices and the natural sweetness of the carrots makes it a moist, flavorful treat. Topped with a creamy, sugar-free frosting, this cake is perfect for anyone following a keto lifestyle.

Cinnamon Swirl Keto Bundt Cake

This cinnamon swirl keto bundt cake is a comforting, warm dessert that combines the rich flavors of cinnamon and vanilla in a soft, moist cake. With a delightful swirl of cinnamon sugar running through the cake, it’s the perfect treat for those chilly mornings or when you just need something cozy to enjoy with a cup of coffee.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract

For the cinnamon swirl:

• 2 tbsp ground cinnamon
• 2 tbsp powdered erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and stir until smooth.
5. In a small bowl, mix the cinnamon and erythritol together for the cinnamon swirl.
6. Pour half of the batter into the bundt pan, then sprinkle half of the cinnamon mixture over the batter.
7. Add the remaining batter on top and swirl the cinnamon mixture gently with a knife or skewer.
8. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cinnamon swirl keto bundt cake is like a cozy, low-carb version of cinnamon rolls. The warm cinnamon flavor swirled through the cake makes every bite comforting and indulgent, and it’s the perfect keto-friendly treat for a cozy morning or afternoon.

Peach Almond Keto Bundt Cake

This peach almond keto bundt cake combines the sweet, juicy flavor of peaches with the nutty richness of almonds. The cake is incredibly moist and has a light, fluffy texture, making it perfect for a special occasion or as a sweet treat any time of day. The delicate almond flavor pairs wonderfully with the subtle sweetness of peaches for a refreshing dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup fresh or frozen peaches, diced
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted butter, almond milk, vanilla extract, and almond extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Gently fold in the diced peaches.
6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
7. Sprinkle the sliced almonds on top of the batter.
8. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This peach almond keto bundt cake is a delightful, light dessert that combines the flavors of summer peaches and almond. The natural sweetness of the peaches and the nuttiness of the almonds make it a treat that will transport you to warmer days. It’s perfect for brunches, dessert, or as a snack with your afternoon tea.

Strawberry Coconut Keto Bundt Cake

This strawberry coconut keto bundt cake is a fresh and tropical dessert that balances the sweet flavors of strawberries with the rich, nutty flavor of coconut. It’s a light, moist cake that’s perfect for a keto-friendly treat, and the burst of strawberry flavor makes it feel indulgent without the added carbs.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/2 cup fresh strawberries, chopped
• 1/4 cup sugar-free strawberry jam (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Stir in the shredded coconut and chopped strawberries.
6. Pour the batter into the prepared bundt pan, smoothing the top.
7. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. (Optional) Once the cake is cool, spread a thin layer of sugar-free strawberry jam on top for extra strawberry flavor.

This strawberry coconut keto bundt cake is a perfect combination of light, fruity sweetness and tropical coconut flavor. The strawberries add a juicy burst of flavor, while the coconut gives the cake a nice texture and richness. It’s a great dessert for any time of year, and especially lovely in the summer.

Chocolate Peanut Butter Swirl Keto Bundt Cake

This chocolate peanut butter swirl keto bundt cake is the ultimate indulgence for anyone who loves the combination of chocolate and peanut butter. The rich, decadent chocolate cake is swirled with creamy peanut butter, creating a perfect balance of flavors. It’s a must-try for any peanut butter lover on a keto diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup peanut butter (smooth or crunchy)
• 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the sugar-free chocolate chips.
6. In a small bowl, warm the peanut butter slightly so it’s easier to swirl.
7. Pour half of the batter into the bundt pan, then drizzle half of the peanut butter over the batter. Add the remaining batter and top with the remaining peanut butter.
8. Use a knife or skewer to swirl the peanut butter into the chocolate batter.
9. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate peanut butter swirl keto bundt cake is an absolute treat for chocolate and peanut butter fans. The swirls of creamy peanut butter create a delicious contrast against the rich, moist chocolate cake. It’s the perfect dessert for satisfying your sweet tooth while staying in ketosis.

Mocha Keto Bundt Cake

If you love the combination of coffee and chocolate, this mocha keto bundt cake is perfect for you. With a rich coffee flavor that enhances the decadent chocolate cake, it’s a sophisticated dessert that works wonderfully for brunch, afternoon tea, or a special occasion. The hint of espresso adds depth to the cake without being overpowering, creating the perfect balance of flavors.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp instant coffee or espresso powder
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, melted butter, almond milk, vanilla extract, and instant coffee or espresso powder.
4. Gradually combine the wet ingredients with the dry ingredients, mixing until smooth.
5. If desired, fold in the sugar-free chocolate chips for extra richness.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This mocha keto bundt cake offers a wonderful mix of coffee and chocolate, perfect for anyone who enjoys a deep, rich flavor profile. The espresso provides a subtle kick, making this cake a truly indulgent treat for coffee lovers. Pair it with a cup of coffee for the ultimate mocha experience.

Tiramisu Keto Bundt Cake

If you love the classic Italian dessert tiramisu, you’ll enjoy this keto version in bundt cake form. With layers of rich almond flour cake soaked in coffee, mascarpone cheese frosting, and a touch of cocoa, this keto tiramisu bundt cake delivers all the indulgence of the original without the carbs. It’s perfect for a celebration or a decadent dessert on any day.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 1/4 cup mascarpone cheese
• 1/4 cup heavy cream
• 2 tbsp cocoa powder

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and mix until smooth.
5. Pour the batter into the bundt pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow the cake to cool completely before removing it from the pan.
7. Once the cake is cooled, poke small holes in the top and pour the cooled coffee over it to soak the cake.
8. For the frosting, beat the mascarpone cheese and heavy cream together until smooth. Spread the mascarpone mixture over the cake.
9. Dust the top with cocoa powder.
10. Chill the cake in the refrigerator for at least 2 hours before serving.

This keto tiramisu bundt cake is a delicious and elegant dessert that will impress your guests. The coffee-soaked cake pairs beautifully with the creamy mascarpone frosting and cocoa dusting. It’s a perfect way to enjoy a keto-friendly version of tiramisu without compromising on flavor.

Coconut Lime Keto Bundt Cake

This coconut lime keto bundt cake brings together the tropical flavors of coconut and lime for a refreshing, zesty dessert. With a moist almond flour base and a tangy lime glaze, this cake is a vibrant and flavorful treat that’s perfect for summer or when you’re craving a light, citrusy dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup shredded unsweetened coconut
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• Zest of 2 limes
• 2 tbsp lime juice

For the glaze:

• 1/4 cup powdered erythritol
• 1 tbsp lime juice
• 1 tbsp unsweetened coconut milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, shredded coconut, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, melted butter, almond milk, vanilla extract, lime zest, and lime juice.
4. Gradually combine the wet ingredients with the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
7. For the glaze, whisk together the powdered erythritol, lime juice, and coconut milk.
8. Drizzle the glaze over the cooled cake and let it set before serving.

This coconut lime keto bundt cake is the perfect balance of sweet and tangy, with the refreshing lime flavor complementing the richness of the coconut. The glaze adds an extra touch of sweetness, making this cake a delicious and refreshing dessert that’s perfect for any occasion.

Note: More recipes are coming soon!