High-Protein Keto 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.
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.
Ingredients
Cake (12 slices)
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- 2 scoops chocolate protein powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup powdered sugar-free sweetener
- 4 large eggs
- ½ cup melted butter
- ½ cup full-fat Greek yogurt
- ⅓ cup unsweetened almond milk
- 2 tsp vanilla extract
Glaze
- ⅓ cup sugar-free chocolate chips
- 2 Tbsp heavy cream
- 1 tsp butter
Swaps
- 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.
Instructions
| 1 | 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. |
| 2 | 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. |
| 3 | 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. |
| 4 | Glaze. Melt chocolate chips, cream, and butter until smooth. Spoon over the cooled cake and let it set before slicing. |
Pro 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.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 210 |
| Protein | 10g |
| Net carbohydrates | 4g |
| Total carbohydrates | 7g |
| Fiber | 3g |
| Total fat | 16g |
| Sodium | 190mg |
Estimates based on almond flour, cocoa, protein powder, and a sugar-free glaze, divided into 12 slices. Exact numbers vary with protein powder brand.
Variations
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
| Method | Time | Notes |
|---|---|---|
| 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 |
FAQ
Test your knowledge
5 quick questions about this chocolate bundt cake
1. Protein per slice?
2. Net carbs per slice?
3. How do you keep the cake from sticking?
4. About how long does this take?
5. Best way to store leftovers?
