Oh wow. This chocolate bundt cake with cream cheese filling is a superstar dessert. This is the dessert you bring to a party and don’t tell anyone it’s sugar-free.
Actually, this bundt cake is entirely sugar-free, low carb, and gluten-free making it an all-around good baking choice if you’re watching any of those things in your diet. As far as low carb desserts go, this one does have a few more carbs. This recipe has 6.8 grams of net carbs per slice.
This cake is fudgy! The chocolate rings clear in this dessert and my god is this cake moist.
It’s also delightful with a cup of coffee.
A cheesecake stuffed chocolate bundt cake for a crowd.
This cake is perfect for a big dinner party, or birthday or even to take to a summer BBQ. It serves 16 easily, and those would be decent size pieces.
You could serve up smaller pieces with some homemade low carb ice cream, or even some stabilized whip cream. Either way, it’s a great cake to take to a party.
Even doubters might enjoy this cake. My husband didn’t believe me when I said the cake was completely sugar-free and entirely low carb. He even gave me the doubting eyebrows when I said there was no gluten in there either.
A bit about the batter (important stuff, if you don’t read anything else, please read this)
When you pull the batter together you’re going to feel it needs more liquid. The batter is going to feel thick and heavy and wrong.
It won’t pour at all and will need some encouragement to fill out the bottom of the bundt pan. The batter is supposed to be this way, and trust me, the cake comes out super moist and fudgy!
Speaking of the bundt pan, make sure you grease it very very well. I also used cocoa powder to dust my pan after greasing so my chocolate bundt cake didn’t have any flecks of white.
This recipe is made with almond flour and xanthan gum – which can be a challenge to work with if you aren’t familiar with their quirks. For more information check out our full guides to baking with almond flour and xanthan gum!
Spreading that thick batter out the right way
Use a spoon or fork to spread half the batter in the bottom of the pan. You will need to spread it slightly up the sides and create a small valley in the middle.
Once you create a small valley in the cake batter the cheesecake cream cheese mixture can pour inside. You will need to do a bit of batter wrangling to get the rest of the batter over the top of the cheesecake, but it does not need to be perfect. Spread it out as best you can.
If a bit of the cheesecake filling pokes through the top, don’t even worry about it.
What sugar substitutes are best?
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You can use your favorite sugar-free sweetener here so long as it is a 1:1 substitute.
I personally like So Nourished Monk Fruit and Erythritol blend, it does not get grainy, and it does not have a weird after taste. It’s my go-to for most of my baking needs.
I would not recommend stevia. Stevia mixed with chocolate produces a very weird aftertaste. At least it does for me. I always say use what you like and you know what works for you.
Changing the powdered sweetener here won’t mess up the recipe at all, so go ahead and use what you like best.
A bit about the cream cheese filling
The cream cheese filling is actually a cheesecake base. It bakes up into the cake just like a cheesecake would. It adds a lot of moisture and creamy texture to this fudgy bundt cake.
It’s an easy base to make too. One 8 ounce package (250g) of cream cheese, one large egg, and 1/3 cup of powdered sugar substitute blended until smooth.
Doesn’t get any easier than this!
a bit about the ganache
Ganache is easy to make and creates the best topping for this cake. It takes the whole chocolate thing to a whole different level.
Use your favorite low carb chocolate here in a 1:1 ratio with heavy cream.
No cooking really, you simply warm up your cream and pour over the chocolate. Let it sit and then stir. It feels very watery at first, but it thickens up quite nicely.
You can speed up the process by putting the ganache in the fridge, but keep an eye out on it because it hardens up pretty quickly. If this happens to you, a few short 10 second bursts in the microwave will soften it back up again.
When the ganache can be drizzled and still hold it’s shape, you can pour it over the bundt cake.
I made an absolute mess doing this – but it was fun!
Cheese Cake Filling
- 1 package (8 ounces /250 grams) full fat cream cheese
- 1 large egg
- 1/3 cup powered erythritol
- 1 cup low carb chocolate chips
- 1 cup heavy cream
Chocolate Bundt Cake Batter
- Blend cream cheese, egg and powdered erythritol until well blended. Set aside.
- Warm cream to a simmer. Do not boil. Once cream is warmed, pour over chopped chocolate and let sit for 2 minutes and stir. The melted ganache is very runny, but it will firm up. Make the ganache after the cake is baked and cooling.
Chocolate Bundt Cake
- Preheat oven to 350F. Grease and dust a bundt pan with cocoa powder. Make sure you grease your pan very well.
- In a bowl whisk together almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt.
- In a large bowl or stand mixer, beat the butter and powdered erythritol until the mixture is creamy and well blended. With the mixture on low speed, add the eggs one at a time, waiting for the first to be blended before adding the next.
- Once the eggs are blended in, add almond milk, vanilla, and apple cider vinegar.
- In small batches mix the dry ingredients into the wet ingredients. Do not over blend. Spoon 3/4 of the mixture into the bottom of a bundt pan.
- The batter will be thick and difficult to spread, try to spread it around the bottom of the bundt pan and slightly up the bundt pan sides. You need to create a small well for the cream cheese filling. This part does not need to be perfect, just do your best.
- Pour in the cream cheese filling, making sure to add it all the way around the cake. Spread it around if you need to.
- Scoop the remaining chocolate bundt cake batter on the top and use the back of a fork to spread it around over the cheesecake batter.
- Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
- Cool in the bundt pan for 10 minutes before inverting on a cooling rack.
- Once cake is cooled, gently drizzle the chocolate ganache over the top.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
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Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 420Total Fat: 35.9gSaturated Fat: 13.6gTrans Fat: 0gUnsaturated Fat: 7.3gCholesterol: 140mgSodium: 243mgCarbohydrates: 14.6gFiber: 7.8gSugar: 1.9gProtein: 10g