High-Protein Chocolate Bundt Cake
High-Protein Keto Chocolate Bundt Cake
A moist chocolate bundt with a shiny glaze — low carb, sugar-free, and ready in 55 minutes
This high-protein keto chocolate bundt cake uses almond flour, cocoa, and protein powder instead of wheat flour and sugar. The crumb stays soft, the glaze sets shiny, and each slice delivers 10 g of protein with 4 g net carbs.
Low carb, sugar-free, and baked in one pan.
Bake: 40 min
Why you’ll love this bundt
- 10g protein per slice
- Only 4g net carbs
- No wheat flour
- Ready in about 55 minutes
- Moist chocolate crumb
- Shiny sugar-free glaze
Health notes
- High protein: Eggs, Greek yogurt, and chocolate protein powder lift the cake.
- Low carb: Almond flour and unsweetened cocoa keep net carbs around 4g.
- Sugar-free: Powdered keto sweetener replaces sugar in the batter and glaze.
- Keto-friendly: One slice is a real dessert portion.
Key element — grease every ridge
Bundt pans catch almond-flour cakes. Butter and cocoa-dust the pan, or the cake will stick when you turn it out.
New High Protein Recipes
High-Protein Chocolate Bundt Cake
- Prep15 min
- Total15 min
- Servings12 servings
- Calories210 kcal
Ingredients
Instructions
- Prep the pan. Heat the oven to 350°F (175°C). Grease a 10- or 12-cup bundt pan well, then dust with cocoa powder.
- Make the batter. Whisk almond flour, cocoa, protein powder, baking powder, baking soda, salt, and sweetener. Stir in eggs, melted butter, yogurt, almond milk, and vanilla until smooth.
- Bake. Spread the batter into the pan. Bake 35–42 minutes until a toothpick comes out with a few moist crumbs. Cool in the pan 15 minutes, then turn out onto a rack.
- Glaze. Melt chocolate chips, cream, and butter until smooth. Spoon over the cooled cake and let it set before slicing.
Notes & Tips
- Don’t overbake — almond-flour chocolate cake dries fast.
- Cool 15 minutes in the pan so the crumb firms before flipping.
- If the glaze is too thick, add a teaspoon of cream.
- Sift the cocoa if it is clumpy.
- Wipe the knife between slices for clean pieces like the photo.
Variations & serving ideas
- Higher protein: Keep both scoops of protein powder.
- Dairy-free: Use coconut oil and coconut yogurt.
- Mocha: Add 1 tsp instant coffee to the batter.
- No bundt pan: Bake in a 9-inch round pan for 28–32 minutes.
- Peanut butter drizzle: Warm 2 Tbsp sugar-free peanut butter and drizzle over the chocolate glaze.
- Mint chocolate: Add ¼ tsp peppermint extract to the batter.
- Espresso: Replace 2 Tbsp almond milk with strong coffee.
- Cupcakes: Bake in a muffin tin for 16–18 minutes.
Storage
- Counter: 1 day (Covered, after the glaze sets)
- Refrigerator: Up to 5 days (Bring to room temperature before serving)
- Freezer: Up to 2 months (Slice first, then wrap)
Nutrition Facts
Per serving · makes 12 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Total fat | 16 g |
| Sodium | 190 mg |
| Total carbohydrate | 7 g |
| Fibre | 3 g |
| Protein | 10 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this bundt cake keto-friendly?
Yes. With almond flour and a sugar-free glaze, each slice stays around 4g net carbs.
Why did my cake stick?
The pan wasn’t greased in every ridge. Butter it well and dust with cocoa.
Can I skip the protein powder?
Yes. Replace it with ¼ cup extra almond flour. Protein per slice will be lower.
Do I glaze it hot?
No. Cool the cake first so the glaze sets instead of soaking in.
Can I use a loaf pan?
Yes. Bake 35–45 minutes and check with a toothpick.
Which cocoa should I use?
Unsweetened cocoa or cacao powder. Sweetened cocoa mix adds sugar.
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