Chocolate Bundt Cake with Cream Cheese Filling – Low Carb & Gluten Free

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!