Keto Chocolate Chip Bundt Cake
A moist, rich, low-carb bundt cake loaded with sugar-free chocolate chips. This keto-friendly treat is perfect for breakfast, dessert, or coffee breaks—with just 4.5g net carbs per slice!
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.
Notes
For best texture, ensure eggs and butter are at room temperature.
Mini chocolate chips prevent sinking; do not substitute with regular-size chips.
Store at room temperature (3 days) or refrigerate (up to 1 week). Freeze slices for up to 3 months.
Variations: Add orange zest, nuts, or warm spices like cinnamon for a twist.
Each slice contains approx. 4.5g net carbs, depending on brands used.