High-Protein Chocolate Bundt Cake
High-Protein Keto Chocolate Bundt Cake
Moist chocolate bundt cake with a glossy chocolate glaze — high-protein, low-carb, sugar-free, and ready in 1 hour
This high-protein keto chocolate bundt cake is rich, tender, and deeply chocolatey. Almond flour, cocoa, and protein powder bake into a beautiful ring that slices clean and holds a glossy sugar-free glaze. Every slice delivers 8 g of protein and only 4 g net carbs.
Completely sugar-free, low-carb, and perfect for a dessert, celebration, or make-ahead treat.
Bake: 45 min
Why you’ll love this cake
- 8g protein per slice — a satisfying high-protein dessert
- Only 4g net carbs and fully sugar-free
- Moist chocolate crumb that slices clean
- Ready in about 1 hour
- Looks impressive with a simple glaze
- Great for guests and meal-prep slices
Health notes
- High protein: Protein powder and eggs boost the protein per slice.
- Low carb: Almond flour and cocoa keep net carbs low.
- Sugar-free: Uses a powdered sugar-free sweetener.
- Gluten-free: Naturally gluten-free when using certified ingredients.
Key element — grease the pan well
A bundt pan has lots of corners. Grease every ridge thoroughly (or use a baking spray with flour) so the cake releases cleanly.
New High Protein Recipes
High-Protein Chocolate Bundt Cake
- Prep15 min
- Total15 min
- Servings12 slices
- Calories185 kcal
Ingredients
Instructions
- Preheat and prep. Preheat oven to 350°F (175°C). Thoroughly grease a 8–10 cup bundt pan, getting into every ridge.
- Mix dry ingredients. In a large bowl, whisk together almond flour, cocoa powder, protein powder, powdered sweetener, baking powder, and salt.
- Add wet ingredients. Stir in the eggs, melted butter or oil, almond milk or cream, and vanilla until just combined. Fold in chocolate chips if using. Do not overmix.
- Bake. Spoon the batter into the prepared pan and smooth the top. Bake 40–50 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 15 minutes, then invert onto a rack and cool completely.
- Glaze. Melt the sugar-free chocolate with cream until smooth. Spoon or drizzle over the cooled cake and let it set before slicing.
Notes & Tips
- Grease the bundt pan thoroughly so the cake releases in one piece.
- Don’t overbake — a few moist crumbs on the toothpick keep the crumb tender.
- Cool completely before glazing so the chocolate doesn’t slide off.
- Use powdered sweetener for a smoother cake texture.
- This cake slices cleaner after it has fully cooled or chilled slightly.
Variations & serving ideas
- Higher protein: Add an extra scoop of protein powder and a splash more milk if needed.
- Dairy-free: Use coconut oil, almond milk, and dairy-free chocolate.
- No bundt pan: Bake in a loaf pan or 8-inch round (adjust bake time).
- Extra chocolate: Fold in sugar-free chips or drizzle extra glaze.
- Mocha bundt: Add 1 tsp instant espresso to the dry mix to deepen the chocolate flavor.
- Peanut butter drizzle: Swap part of the glaze for melted natural peanut butter mixed with a little cream.
- Orange chocolate: Add 1 tsp orange zest to the batter and glaze.
- Mini bundts: Bake in mini bundt pans for 18–22 minutes for individual servings.
Storage
- Room temperature: 1–2 days (Cover well after the glaze sets)
- Refrigerator: Up to 6 days (Keeps the crumb moist; bring to room temp before serving)
- Freezer: Up to 2 months (Slice first, then freeze with parchment between slices)
Nutrition Facts
Per serving · recipe makes 12 slices
| Nutrient | Amount per serving |
|---|---|
| Calories | 185 kcal |
| Total fat | 14 g |
| Sodium | 160 mg |
| Total carbohydrate | 7 g |
| Fibre | 3 g |
| Protein | 8 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this bundt cake keto-friendly?
Yes. At only 4g net carbs per slice it fits most keto plans.
Why did my cake stick to the pan?
The pan was not greased thoroughly enough. Coat every ridge, then let the cake cool 15 minutes before inverting.
Can I skip the glaze?
Yes. The cake is still rich and chocolatey on its own. A dusting of cocoa also looks nice.
What protein powder works best?
Chocolate or unflavored whey, casein, or a good plant-based blend all work. Avoid powders that taste chalky when baked.
Can I freeze it?
Yes. Slice first, then freeze with parchment between slices for up to 2 months.
Can I bake this in a regular cake pan?
Yes. Use a loaf pan or 8-inch round and start checking for doneness a little earlier.
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