High-Protein Keto Chocolate Bundt Cake
High-Protein Keto Chocolate Bundt Cake
This is rich, moist chocolate cake with a glossy chocolate glaze. A high-protein, low-carb dessert that’s dense, fudgy, and incredibly satisfying!
Why You’ll Love This Recipe
- Soft, moist crumb and shiny chocolate glaze
- High protein from whey protein powder
- Deep chocolate flavor with zero sugar
- Easy one-bowl recipe that looks bakery-perfect
- Perfect for slicing and sharing
Ingredients (Makes 12 slices)
Cake:
- 2 cups (200g) almond flour
- ½ cup (50g) chocolate whey protein powder
- ½ cup (50g) unsweetened cocoa powder
- ¾ cup allulose or monk fruit sweetener
- 2 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ½ cup (115g) butter, melted
- ⅓ cup (80ml) heavy cream
- 1 tsp vanilla extract
Chocolate Glaze:
- 3 oz (85g) sugar-free dark chocolate
- 2 tbsp heavy cream
- 1 tbsp butter
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan or loaf pan well.
- In a large bowl, whisk almond flour, protein powder, cocoa powder, sweetener, baking powder, and salt.
- Add eggs, melted butter, heavy cream, and vanilla. Mix until smooth and fully combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–45 minutes until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then turn out onto a wire rack.
- For the glaze: Melt chocolate, heavy cream, and butter together. Drizzle over the cooled cake.
Prep Time: 10 minutes Bake Time: 35–45 minutes Total Time: 55 minutes
Nutrition (Per Slice)
- Calories: ~210
- Protein: 10g
- Total Carbs: 7g
- Net Carbs: 4g
- Fat: 18g
