Keto Mexican Chocolate Bundt Cake

Bundt Cakes are one of my favorite desserts to make. They’re so pretty and there’s no need to fuss over the perfect frosting. Just glaze and go, the drippier the better in my opinion.

This Keto Mexican Chocolate Bundt Cake has notes of cinnamon along with a bit of kick from the cayenne pepper. The icing is also spiced with cinnamon giving the cake a sort of horchata flavor, making it the perfect option for Cinco de Mayo.

Zucchini may sound like an odd ingredient to use in a cake but it's the key ingredient to make the perfect bundt cake that's soft and moist without having to use a ton of fat. It’s so good and you (or whoever tried this cake) will never know that this bundt cake is make with an electrolyte-rich vegetable!

Recipe Tips

The icing is best made with Allulose as it's one of the best low-carb sweeteners that won't crystallize once chilled. If you can't get Allulose, use confectioner's Swerve or Erythritol.

If you need to make this bundt cake dairy-free or allergy-friendly, butter can be substituted with ghee. Coconut oil is also an option to use here. You can also substitute the cream cheese with some coconut cream.

Love bundt cakes? Make sure to check out our Keto Pumpkin Bundt Cake and Keto Chocolate Zucchini Bundt Cake!

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Step-by-step

1. Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). Add the dry ingredients in a large mixing bowl: almond flour, sweetener, cacao powder, baking powder, cinnamon, cayenne pepper and salt. Stir to combine.

2. Place the zucchini into a food processor and process until pureed.

   

3. Add in the remaining wet ingredients: eggs, pureed zucchini, vanilla extract and melted butter. Use a hand mixer or stand mixer to combine until smooth.

   

4. Pour the batter into a greased bundt pan. Transfer to oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 15 minutes before transferring to a serving platter.

   

5. Meanwhile, make the glaze by combining all ingredients in a small pot over low heat (butter, cream cheese, powdered sweetener, cinnamon and vanilla). Cook just until melted. Pour the glaze over the cooled bundt cake.
   Note: Allulose is the best option in the icing as it won't crystallize like Erythritol-based sweeteners once chilled.

   

6. Slice and serve or let it cool down, place in the fridge and chill for later. You can store this cake in the fridge for up to 5 days, or freeze for up to 3 months.

   

Recipe

Keto Mexican Chocolate Bundt Cake

★★★★★5.0 (5 ratings)

This low-carb chocolate bundt cake soft and moist thanks to zucchini! It has a spicy kick from cayenne pepper ...

Hands on

15m

Overall

1h

Servings

12

4.8 g

Net carbs

9.3 g

Protein

27.1 g

Fat

299

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 servings

• Bundt cake:
• 2 ³/₄ cups almond flour (275 g/ 9.7 oz)
• ³/₄ cups granulated Erythritol or Swerve (150 g/ 5.3 oz)
• ¹/₂ cup cacao powder or Dutch process cocoa powder (43 g/ 1.5 oz)
• 2 tsp gluten-free baking powder
• 2 tsp cinnamon
• ¹/₄ to ¹/₄ tsp cayenne pepper
• ¹/₂ tsp sea salt
• 6 large eggs
• 1 stick unsalted butter, melted or ghee or coconut oil (113 g/ 4 oz)
• 2 medium zucchini, pureed (240 g/ 8.5 oz)
• 2 tsp sugar-free vanilla extract
• Icing:
• ¹/₄ cup stick unsalted butter or ghee (56 g/ 2 oz)
• 2 tbsp cream cheese (30 g/ 1.1 oz)
• ¹/₂ cup powdered Allulose, Erythritol or Swerve (80 g/ 2.8 oz)
• 1 tsp cinnamon
• 1 tsp sugar-free vanilla extract

Instructions

1. Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). Add the dry ingredients in a large mixing bowl: almond flour, sweetener, cacao powder, baking powder, cinnamon, cayenne pepper and salt. Stir to combine.

2. Place the zucchini into a food processor and process until pureed.

3. Add in the remaining wet ingredients: eggs, pureed zucchini, vanilla extract and melted butter. Use a hand mixer or stand mixer to combine until smooth.

4. Pour the batter into a greased bundt pan. Transfer to oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 15 minutes before transferring to a serving platter.

5. Meanwhile, make the glaze by combining all ingredients in a small pot over low heat (butter, cream cheese, powdered sweetener, cinnamon and vanilla). Cook just until melted. Pour the glaze over the cooled bundt cake.
   Note: Allulose is the best option in the icing as it won't crystallize like Erythritol-based sweeteners once chilled.

6. Slice and serve or let it cool down, place in the fridge and chill for later. You can store this cake in the fridge for up to 5 days, or freeze for up to 3 months.

Nutrition per serving, 1 slice

Carbs 6%Protein 12%Fat 82% of calories

Net carbs

4.8 g

Total carbs

27.2 g

Fiber

4.2 g

Sugars

2.4 g

Protein

9.3 g

Fat

27.1 g

Saturated fat

9.6 g

Calories

299 kcal

Sodium

246 mg · 10.7% RDA

Magnesium

87 mg · 21.8% RDA

Potassium

303 mg · 15.2% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	2 g	4.9 g	12 g	135
Erythritol (natural low-carb sweetener)	0.6 g	0 g	0 g	3
Cocoa powder, raw (cacao)	0.7 g	0.7 g	0.5 g	8
Baking powder, gluten-free	0.2 g	0 g	0 g	1
Cinnamon, spices	0.1 g	0 g	0 g	1
Pepper, cayenne, spices	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Butter, unsalted, grass-fed	0 g	0.1 g	7.6 g	68
Zucchini (summer squash, courgette)	0.4 g	0.2 g	0.1 g	3
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Butter, unsalted, grass-fed	0 g	0 g	3.8 g	34
Cream cheese, soft (full-fat)	0.1 g	0.2 g	0.7 g	6
Allulose, natural low-carb sweetener	0.3 g	0 g	0 g	1
Cinnamon, spices	0.1 g	0 g	0 g	1
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Total	4.8 g	9.3 g	27.1 g	299

Serving size 1 slice

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian

• Recipe can be made dairy-free or coconut-free.