High-Protein Keto Chocolate Bundt Cake

ByHannah Peterson

This is rich, moist chocolate cake with a deep fudgy crumb and glossy ganache topping — from the beautiful bundt shape to the decadent sliced loaf. A high-protein, low-carb version that tastes like classic chocolate cake!

Why You’ll Love This Recipe

  • Ultra moist, tender texture and rich chocolate flavor
  • High protein from whey protein powder and almond flour
  • Perfectly fudgy with zero sugar
  • Easy one-bowl recipe that works in bundt or loaf pans
  • Impressive for gatherings or everyday indulgence

Ingredients (Serves 12)

  • 2 cups (200g) almond flour
  • ⅓ cup (35g) chocolate whey protein powder
  • ⅓ cup (30g) unsweetened cocoa powder
  • ⅔ cup allulose or monk fruit sweetener
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 large eggs
  • ⅓ cup (75g) butter or coconut oil, melted
  • ½ cup (120ml) heavy cream or unsweetened almond milk
  • 1 tsp vanilla extract
  • ½ tsp espresso powder (optional, enhances chocolate)

Chocolate Ganache:

  • ⅓ cup sugar-free chocolate chips
  • 3 tbsp heavy cream
  • 1 tbsp butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease a bundt pan or loaf pan well.
  2. In a large bowl, whisk almond flour, protein powder, cocoa powder, sweetener, baking powder, baking soda, salt, and espresso powder.
  3. Add eggs, melted butter, heavy cream, and vanilla. Mix until smooth and thick.
  4. Pour batter into the prepared pan.
  5. Bake bundt pan for 35–45 minutes or loaf pan for 45–55 minutes, until a toothpick comes out clean or with a few moist crumbs.
  6. Cool in the pan for 15 minutes, then transfer to a wire rack.
  7. For ganache: Heat cream and butter until hot, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Drizzle over cooled cake.

Prep Time: 15 minutes Bake Time: 35–55 minutes Total Time: ~1 hour

Nutrition (Per Slice)

  • Calories: ~185
  • Protein: 8g
  • Total Carbs: 7g
  • Net Carbs: 4g
  • Fat: 16g

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