I’ve been on a keto journey for years now, and if there’s one thing I’ve learned, it’s that you don’t have to sacrifice delicious treats to maintain a low-carb lifestyle. My Keto Chocolate Chip Bundt Cake has become legendary among friends and family—most can’t even tell it’s a keto-friendly dessert!
This bundt cake hits all the right notes: moist, rich, and studded with decadent chocolate chips that melt perfectly throughout the batter. The dense, pound cake-like texture makes it substantial enough to enjoy with coffee for breakfast or as an elegant dessert after dinner.
What makes this recipe special is the perfect balance between the nutty almond flour and the tangy sour cream, creating a tender crumb that rivals any traditional flour-based cake. The mini sugar-free chocolate chips distribute evenly throughout, ensuring every bite delivers that chocolate satisfaction we all crave.
Key Ingredients Spotlight
Almond flour forms our base, providing a nutrient-rich foundation that’s naturally low in carbs. Pro tip: Always sift your almond flour to avoid any clumps that could affect the cake’s texture.
The full-fat sour cream is non-negotiable here—it adds incredible moisture and a subtle tang that balances the sweetness. The room-temperature eggs and butter create a velvety batter that bakes to perfection.
Let’s look at everything you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Almond flour | 3 cups | Finely milled, measured and sifted |
| Sugar substitute | 1 ¼ cups | Granulated (erythritol or monk fruit blend works best) |
| Eggs | 6 | Room temperature essential |
| Sour cream | 1 ¼ cup | Full fat for best results |
| Unsalted butter | ½ cup | Room temperature |
| Baking powder | 2 ½ teaspoons | Ensures proper rise |
| Vanilla extract | 1 teaspoon | Pure extract preferred |
| Sea salt | ¼ teaspoon | Enhances flavors |
| Sugar-free chocolate chips | 1 cup | Mini size prevents sinking |
Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 10 minutes Servings: 12 slices | Difficulty: Medium
Step-by-Step Cooking Instructions
Creating this keto bundt cake is surprisingly straightforward, but attention to detail makes all the difference in achieving that perfect texture and flavor. Let me walk you through the process I’ve refined over many baking sessions.
Preparation
First, preheat your oven to 325°F (165°C). This slightly lower temperature ensures even baking throughout the dense almond flour batter. Thoroughly grease a 10-inch bundt pan, making sure to get into all the nooks and crannies. I prefer using butter followed by a light dusting of almond flour rather than cooking spray—it creates a beautiful crust and ensures easy release.
Making the Batter
- In a large bowl, cream together the room temperature butter and granulated sugar substitute until light and fluffy, about 3-4 minutes. Don’t rush this step—it’s crucial for incorporating air into the batter. You’ll notice the mixture becoming paler in color as you beat it.
- Add eggs one at a time, beating well after each addition. Pro tip: crack your eggs into a separate small bowl first to avoid any shell fragments or the occasional bad egg ruining your entire batter.
- Mix in the vanilla extract and sour cream until just combined. The mixture might look slightly curdled at this point—that’s perfectly normal.
- In a separate bowl, whisk together the sifted almond flour, baking powder, and sea salt. Gradually add this dry mixture to the wet ingredients, folding gently until combined. Be careful not to overmix; stop as soon as no dry flour pockets remain.
- Finally, fold in the sugar-free mini chocolate chips, distributing them evenly throughout the batter. The mini size is key here—regular chocolate chips tend to sink to the bottom during baking.
Baking to Perfection
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles.
Bake in your preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
The key to preventing a dry keto cake is to avoid overbaking. Start checking at the 45-minute mark, as oven temperatures can vary. The cake will continue cooking slightly as it cools.
Allow the cake to cool in the pan for exactly 15 minutes—this timing is crucial. Too short, and the cake may break during removal; too long, and it might stick to the pan. Then invert onto a cooling rack to cool completely before slicing.
Serving Suggestions, Variations, and FAQs
Serving Your Keto Chocolate Chip Bundt Cake
This cake truly shines when served slightly warm, when the chocolate chips are still a bit melty. I like to wait until it’s cooled completely, then slice and warm individual pieces for about 15 seconds in the microwave.
For an extra special presentation, dust the top with powdered erythritol or serve with a dollop of unsweetened whipped cream. A few fresh berries on the side add a pop of color and complement the chocolate flavor beautifully.
Storing Your Cake
This keto bundt cake stays fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week—just bring slices to room temperature before serving for the best texture and flavor.
You can also freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and warm slightly before enjoying.
Delicious Variations
While this classic version is my go-to, here are some exciting variations I’ve experimented with:
- Nutty Delight: Add ½ cup of chopped pecans or walnuts to the batter for extra crunch and healthy fats.
- Orange Infusion: Add the zest of one orange to the batter for a chocolate-orange flavor combination that’s absolutely divine.
- Spiced Version: Add 1 teaspoon of cinnamon and a pinch of nutmeg for a warm, spiced chocolate cake perfect for fall and winter.
Frequently Asked Questions
Can I substitute coconut flour for almond flour?
Unfortunately, coconut flour cannot be directly substituted for almond flour in this recipe. Coconut flour absorbs much more liquid, which would completely change the texture. If you have a nut allergy, consider using sunflower seed flour as a 1:1 replacement instead.
Why did my cake fall in the middle?
This typically happens when the cake is underbaked or the oven door was opened during baking. Make sure to use the toothpick test and avoid opening the oven door during the first 40 minutes of baking.
Can I use Greek yogurt instead of sour cream?
Yes! Full-fat Greek yogurt works beautifully as a 1:1 substitute for sour cream in this recipe. The texture and fat content are similar, though you may notice a slightly different flavor profile.
My cake seems dry. What went wrong?
The most common culprit is overbaking. Almond flour baked goods can dry out quickly if left in the oven too long. Another possibility is incorrectly measured flour—always use the spoon and level method, then sift. Finally, make sure your eggs and butter were at room temperature before mixing.
What’s the carb count per slice?
Each slice contains approximately 4.5g net carbs, making it perfect for those following a keto lifestyle. The exact count will vary slightly depending on your specific brands of almond flour and sugar-free chocolate chips.
Keto Chocolate Chip Bundt Cake
Ingredients
- 3 cups almond flour finely milled, measured and sifted
- 1¼ cups granulated sugar substitute erythritol or monk fruit blend
- 6 eggs room temperature
- 1¼ cup full-fat sour cream
- ½ cup unsalted butter room temperature
- 2½ teaspoons baking powder
- 1 teaspoon vanilla extract pure
- ¼ teaspoon sea salt
- 1 cup sugar-free chocolate chips mini size preferred
Instructions
- Preheat oven to 325°F (165°C). Grease a 10-inch bundt pan with butter and dust with almond flour.
- In a large bowl, cream butter and sugar substitute for 3–4 minutes until light and fluffy.
- Beat in eggs one at a time, mixing well after each.
- Mix in vanilla extract and sour cream until just combined (batter may look slightly curdled).
- In a separate bowl, whisk together almond flour, baking powder, and sea salt.
- Gradually fold dry mixture into the wet ingredients until just combined—do not overmix.
- Fold in mini chocolate chips evenly throughout the batter.
- Spoon batter into prepared bundt pan, smooth the top, and tap gently on the counter.
- Bake for 50–55 minutes or until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for exactly 15 minutes, then invert onto a wire rack to cool completely.
