Keto Chocolate Bundt Cake with Cream Cheese Filling
Oh wow. This keto chocolate bundt cake with cream cheese filling is a superstar dessert. It’s the kind 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.
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A Cheesecake-Stuffed Keto 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 the Thick Batter the Right Way
Use a spoon or fork to spread half the batter in the bottom of the pan. You must 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 worry about it.
What Sugar Substitutes are Best?
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 aftertaste. 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 will not affect the recipe at all, so go ahead and use what you like best. allulose
I created this recipe before I discovered the magic of allulose. Allulose behaves much like sugar in recipes, and is a 1:1 substitute, so I am confident that it will work well for this recipe. If you do try allulose for this recipe, leave a comment below and let me know how it worked!
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 also an easy base to make. Blend one 8-ounce package (250g) of cream cheese, one large egg, and 1/3 cup of powdered sugar substitute until smooth.
Doesn’t get any easier than this!
A Bit About the Ganache
Ganache is easy to make and is the best topping for this cake. It takes the chocolate to a whole other level.
Use your favorite low carb chocolate here in a 1:1 ratio with heavy cream.
There is no cooking involved. You simply warm the cream and pour it over the chocolate. Let it sit and then stir. It may seem 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.
You can pour the ganache over the bundt cake when it can be drizzled and still hold its shape.
I made an absolute mess doing this – but it was fun!
Editor’s Note: This recipe was published on February 20, 2019. It was updated on January 20, 2025 for improved clarity and page navigation.
Keto Chocolate Bundt Cake with Cream Cheese Filling
A super moist keto chocolate bundt cake with cheesecake swirl and dark chocolate ganache.
Ingredients
Cheese Cake Filling
- 1 package (8 ounces /250 grams) full fat cream cheese
- 1 large egg
- 1/3 cup powered erythritol
Chocolate Ganache
- 1 cup low carb chocolate chips
- 1 cup heavy cream
Chocolate Bundt Cake Batter
- 1 1/4 cup powdered erythritol
- 3/4 cup butter (or coconut oil)
- 7 large eggs
- 3/4 cup unsweetened almond milk
- 2 tsp apple cider vinegar
- 1 Tbsp baking powder
- 3 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1 tsp xanthan gum
- 1/4 tsp salt
- 1 Tbsp Vanilla
Instructions
Cheesecake filling
- Blend cream cheese, egg and powdered erythritol until well blended. Set aside.
Chocolate Ganache
- 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.
Notes
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 sliceAmount Per Serving: Calories: 420Total Fat: 35.9gSaturated Fat: 13.6gTrans Fat: 0gUnsaturated Fat: 7.3gCholesterol: 140mgSodium: 243mgCarbohydrates: 14.6gFiber: 7.8gSugar: 1.9gProtein: 10g
More Keto Chocolate Desserts
Laura Kennedy
Writer, Recipe Developer, and Blog Owner
With decades of experience in low-carb baking, Sugar-Free Sprinkles has been whipping up guilt-free treats long before keto became a trend. Her recipes have been featured in Prevention Magazine, Women’s Health, Woman’s Day, Taste of Home, and The Pioneer Woman — to name a few!
How much vanilla? Thank you.
Hi Pat, 1 Tbs is required for this recipe. Cheers!
Hi, would it be possible to do half almond flour and half coconut flour?
-Thank you
Hi Katie, changing the levels of almond flour and coconut flour will not work, unfortunately. Coconut flour is very dry and very absorbent. If you increase the level of coconut flour, you will have to also increase the level of the liquid. It’s guesswork from there and a lot of testing. If you simply change out the coconut flour for the almond flour in a 1:1 ratio it will dramatically change the texture of the cake.
Hello! I am allergic to apple cider vinegar. Is there anything I can use in its place?
Hi Jenna, we need the apple cider vinegar for the acid, to help give the leavening agents a bit of a boost. You could use regular vinegar or even a squeeze of lemon. I am not sure of the impact of lemon on the dessert, 2 tsp shouldn’t drastically change the taste, but without testing, I can’t be positive.
Hi there, I was wondering about adding fruit to the cream cheese, cherries or strawberries? Would it impact the bake.
Hi Jo-Ann, great question. Adding fruit will change the consistency of the cream cheese filling, it will make it softer and that is only adding a bit of fruit ( maybe 1/4 cup) and with that 1/4 of a cup, you will not taste the fruit all that much. My suggestion if you want to go this route is to add pulverized freeze-dried fruit. Freeze-dried fruit adds a big punch of flavour without adding any additional liquid to the recipe. You could also use a natural flavouring, or even a bakery emulsion to add that flavour that you want. Another suggestion if you want to add natural fruit is to cook it down until it resembles jam, at this point, you can swirl the fruit jam through the cheesecake batter and that will have no impact on the cheesecake texture and add a really amazing extra texture and flavour to the recipe. I hope that helps!
Can you freeze this cake?
Hi Deb, you can freeze it, so long as it does not have the ganache topping, that doesn’t quite freeze as well. I’d only freeze it for up to a month, well covered. Cheers!
Oh no! Not a rose bunny Ian, spell check, a rose bundt pan!
Hi Lisa, you can use a rose bundt pan for this recipe. It would be SO pretty, you will have to share a picture with me if you do. Keep an eye out on it, and if it looks like it is over-browning before it is fully cooked, just add a piece of tin foil over the top and that will stop the browning while the cake finishes cooking.
Hi, is there a substitute for Xanthan Gum that I can use? It is quite hard to get in Malaysia.
Thank you xx
Hi, you can try using an ounce of unflavoured protein powder, or an ounce of ground flaxseed meal. Both will help the binding of the recipe, but not to the extent that the xanthan gum will. I hope this helps!
Does it need to be refrigerated since it has a cream cheesecake filling and it won’t be served until the next day?
Hi Denise, yes, this should be stored in the fridge. Cheers!
Just made this recipe. Everything was bang on!! Having this tonight for dessert hope my company loves it. Can’t wait to taste it. Thanks for the recipe Laura.
Oh I hope you enjoy it Christene, thanks for leaving such a lovely comment! Cheers.
I don’t like coconut flour can it be left out and increase the ground almonds
Hey Helen, unfortunately, coconut flour and almond flour are not interchangeable, and it’s a testing wonderland to leave out one to replace with the other. Coconut flour is very liquid-absorbing, so if you remove it, you need far more almond flour to even out the dry ingredients, but more almond flour also requires a tweak in the leavening agents (you see where I am going with this), it’s not a full-proof swap for sure. My suggestion is to use sunflower seed flour in place of the coconut flour – usually, the ratio is 1:1 but it needs testing. The other suggestion I have is to use a 100% almond flour cake recipe that has been tried and tested and use that in place of this recipe. Make the cheesecake filling the way my recipe calls for, and layer them in a bundt pan. It should work out for you. hope that helps!
I am chocolate lover and do keto. I have made lots of online recipes this is by far best cake ever. I added 1 cup pecans to mine. Thanks for recipe.
Hey Debra, thank you SO much for leaving such a lovely comment! So glad you enjoyed the cake, pecans sound like a wonderful addition ( I love pecans the most, don’t tell the other nuts)
This cake is the best but if i make 16 pieces i may eat 16. Lol. Can i cut recipe down and make it 6 pieces.
Hey Deborah, ok so I haven’t done it, and I am unsure if it will work, but I don’t think it would be an issue – I’d half the recipe (so 8 serving) but you will need to find a bundt pan that is half the size. Ok so if you don’t have that, you could turn these into cupcakes. That would make the serving smaller, and you can still add the cheesecake filling in the center. You can also freeze the cupcakes, so if you end up with 8 or so you could keep a few out and freeze the rest. The ganache topping doesn’t freeze great, but the batter and filling will. Baking times will be a watch and see kinda deal – I’d start with 20-25 minutes and go from there. I hope that helps!
Laura, thank you so much for this recipe for chocolate Bundt cake with cream cheese filling. I followed the recipe to the tee. Cake came out perfect. Good taste and very moist. By far, the best recipe I have found.
I will definitely try the rest of your recipes.
You made my day Maggie – I am so happy you enjoyed the cake and super appreciative that you took the time to leave a comment. Thank you SO much!
I made the chocolate Bundt caje with Cream Cheese filling-it was amazing! People couldn’t belive it was leto-it had more carbs than I typically cook bit worth it for a special occasion !!
Hey Raelene, I am super happy that you and yours enjoyed the chocolate bundt cake! It’s so nice to hear when folks enjoy a recipe. I’m in total agreement with the splurge for special occasions – totally worth those few extra carbs once in a while, but at least the guilt isn’t quite the same. 😉 Cheers!
Hi, Is there something I can use instead of powdered sugar substitute.
Hi Leah, what kind of cake are you trying to make? If you don’t care about the carb counts and you are simply looking for a gluten-free chocolate bundt cake, you can replace the powdered sweetener with powdered sugar – add 30% more powdered sugar if you’re replacing sweetener with sugar.
This cake was fabulous!!
Thanks so much for leaving a comment, Kelly, we really appreciate it! Also so glad you enjoyed this recipe. Cheers!