Chocolate Lovers Unite with our Keto Double Chocolate Cake!
For our first bundt cake, we did pretty damn well!
But then, it’s pretty hard to go wrong when you’re working with 2 different kinds of chocolate. The two contrasting flavors of deep, rich dark chocolate and light, creamy milk chocolate are the perfect combination in this Double Chocolate Bundt Cake.
You can’t forget about texture though! Rich & creamy needs a little crunch. We got just that from Anthony’s Organic Cocoa Nibs. Cocoa nibs are very different from chocolate chips, though they look a bit alike. They are chocolate in its rawest form; a form in which chocolate can be truly appreciated. Cocoa nibs are dried, fermented bits of cacao beans and they taste slightly bitter and a bit fruity. When nibbled on alone, you sense the earthy, raw flavor of the cocoa beans, but when added to sweet desserts such as ice cream or this bundt cake, you get classic, potent chocolate flavor! Cocoa nibs are naturally sugar-free so they’re a perfect alternative to chocolate chips.
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We also used Anthony’s Organic Cocoa Butter Wafers to create our white chocolate glaze. They’re conveniently shaped to melt quickly and evenly and best of all: they’re 0 carbs. Cocoa butter is simply a natural fat extracted from cocoa beans. It’s used in white chocolate candy, baking and skincare! We added powdered erythritol to create a thick, white chocolate glaze to coat the top of our bundt cake. This added not only gorgeous contrast but a light touch of sweetness and flavor to the dark chocolate cake. Buy a bunch of these wafers as they are great to have on hand anytime you need to make a quick icing.
Anthony’s Goods provided a few products for us to sample after we loved the quality of their almond flour in our Keto Chocolate Chip Pancakes. We decided to use all three products in our Double Chocolate Bundt Cake – which by the way, came out amazing! Using almond flour provides a moist and rich texture that you just can’t get from regular wheat flour. It just so happens that almond flour is also low carb and low on the glycemic index. The texture of the cake was like a cross between a brownie and a cake. Its flavor was out of this world.
If you make this recipe, snap a pic and tag us to let us know! We love seeing all your photos and the creative spins you put on our recipes.
| Servings: servings |
- 2 cups Anthony's Almond Flour
- 2 tbsp coconut flour
- 1 cup So Nourished erythritol sweetener
- 1.5 tsp baking soda
- 1/2 tsp salt
- 1 cup butter
- 1/2 cup cocoa powder
- 1 cup water
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 2 oz. Anthony's Organic Cocoa Butter Wafers
- 3 tbsp So Nourished powdered erythritol sweetener
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 20 grams Anthony's Organic Cocoa Nibs
- Preheat your oven to 350°F and start by whisking together 2 cups of Anthony's Blanched Almond Flour with your coconut flour, erythritol, baking soda and salt.
- In a small pot, heat together your butter, cocoa powder and water on medium heat. Whisk continuously unless combined and then take it off the heat.
- Pour in half your chocolate mixture into your dry ingredients and stir to combine. Once it's thick and difficult to stir, pour in the other half and combine.
- Add in 1 egg at a time to your bundt cake batter.
- Then add sour cream and vanilla extract and stir.
- Pour the batter into a greased bundt cake pan and bake for about 40-50 minutes or once a wooden skewer stuck into the middle comes out clean.
- While the cake is baking, prepare your white chocolate glaze. Melt 2 oz. of Anthony's Organic Cocoa Butter Wafers.
- To that, add your powdered erythritol and mix to combine. Add in heavy cream and vanilla extra and allow this mixture to chill in the fridge, stirring every 5 minutes.
- Once the white chocolate has chilled to the right consistency (thick and opaque in color), pulse it for a few seconds in a Nutribullet or blender until smooth. Tip: if your white chocolate gets too stiff, microwave it for a few seconds. Or let it sit in a warm water bath for a few minutes.
- When your bundt cake has baked to perfection, let it cool in the pan for about 10 minutes, Then invert it onto a plate or cooling rack on a baking sheet and let it cool completely.
- Once your cake is cool to the touch, glaze the cake. Take healing spoonfuls of your white chocolate glaze and let it drape over the top of the cake and onto the baking sheet.
- While the glaze is still wet, sprinkle Anthony's Organic Cocoa Nibs all over the cake. Let the glaze cool and harden and then you can dig in! Enjoy!
Disclosure: Anthony’s Goods was kind enough to send the products mentioned above in the hope that we would enjoy them and create something delicious on Tasteaholics.com. All opinions are our own and we only recommend products we use personally and believe will be a good fit for our readers.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Mine didn’t cook properly. Seemed way too moist , almost raw. I baked for 48 minutes, checked and put for another 6 minutes. After it has cooled a bit but was still warm I cut into it and that’s when I saw how pudding like it looked in the middle. So I cheated the oven up again and put it in for another 15 minutes, no luck. I double-checked and used all the proper ingredients however my Bundt pan is silicone. Could that have been the issue?
Oh for sure! Our pan is metal and conducts heats much more readily. I would suggest a metal bundt cake pan since bundt cakes are very hefty.
If I don’t have the granular Erythritol can I use the powdered in the cake recipe? If so would it still be the same amount?
You can use it, but you’d need to use about 1 and 3/4 cup of powdered erythritol to get the same sweetness as 1 cup of granular erythritol.
The consistency of this cake is awesome!! It is spongy, moist! The downside is the bitter it tastes from the cocoa..I just cant stand the bitter aftertaste. Is there anything that can make this more sweet less bitter?? Thank you
Some people enjoy the bitterness of cocoa – but everyone’s tastes differ, of course. You can add a bit more sweetener next time to counteract the bitterness!
OMG!!! Stevia was the cause of the bitter aftertaste, thinking it was the cocoa. I used swerve and it came out absolutely delicious!! FIVE STARS!!!
Good to hear!
If I leave out the cocoa, will it taste like a vanilla bu dt cake?? Do you have a vanilla cake receipe? Thanks
Yes, I think so! I’d add more vanilla extra though. You may end up needing a bit more dry ingredients since you’re losing the cocoa powder.
Do I just add another tablespoon of coconut flour? Will that do the trick? I just love this cake, I want a vanilla flavored one now 🙂
You really have to play it by ear. We can’t say for sure since we haven’t made this in a vanilla flavor. Sorry!
Would you be able to bake these in small disposable tins (similar to banana bread) for Christmas gift giving, and if so, how many tins would you use?
You could definitely use any baking container you like! It really depends on the size of them. I’m thinking this can be divided into 3-4 smaller sized portions or even into muffin tins.
Hello Vicky,
Happy Holidays! I’d like to try making this cake for a work event, and I’ve never made a bundt cake before. What size bundt pan is recommended for this recipe?
Thanks!
Hi Josie, we used a standard sized bundt pan and I’m sure it can work with a smaller or bigger one. Here’s something I think would work well: http://amzn.to/2AzMgUK
Hope that helps!
argh! My glaze is yellow! I used the Anthony’s cocoa chips and vanilla powder. How did yours turn out so white?
I’m not sure what must have happened! Do you mean it is yellow when liquid? Because it melts into a buttery color and then rehardens white 🙂
The cake was delicious. I took it out of the oven a tad too early, and it was clear that it wasn’t going to release, so I baked it for a little longer. You really need to be sure that your cake tester comes out clean. I didn’t have cocoa butter so I made the glaze out of melted Lily’s dark chocolate chips and a little coconut oil. I also used this recipe for donuts. I baked them at 350F for 25 minutes. My kids were so excited. Great recipe!
Amazing recipe it’s watering mouth.
I was wondering if would be possible subs the sour cream for other thing, maybe lemon juice. Only because I have problems with milk.
If it’s possible which is the messure you recommend?? Kiss from Brazil ;*
Hmm, some coconut milk yogurt would be a perfect substitute. But if you can’t find that, feel free to just add a splash of almond or coconut milk.
When I compute the carbs in this cake, it comes out to 29 net carbs per serving, not 5. I did this both by hand, and using a carb manager app. How did you come up with only 5 net carbs per serving?
Are you sure you’re inputting all the amounts correctly and dividing by 8 servings? We don’t count fiber and erythritol grams. We use My Fitness Pal to do all our calculations. There’s nothing here that would amount to 29 net carbs per slice, that’s entirely too many!
Our app tells us it’s 9.4 grams total carbs minus 4.4 grams of fiber. Most of the carbs come from the 2 cups of almond flour, which is 48 total carbs minus 24 fiber grams. Then there’s the coconut flour (16g – 10g fiber). There’s nothing else high in carbs.
I guess the difference is I counted the erythritol grams. Why do you leave them out?
We count net carbs. So we don’t count fiber and sugar alcohols because they both are not digested by the human body and don’t cause a spike in insulin (for most people!).
I’ve been trying a LOT of keto chocolate cakes – for my son, who has epilepsy. This is BY FAR the best chocolate cake we’ve had. Thank you! I’m interested if you’ve tried variations on the flavor: lemon, cinnamon coffee-cake, vanilla etc.?
I’m so glad Ginny! No, we don’t have any other variations yet, but we do love this recipe and will definitely try a lemon one, that sounds great!
This looks amazing! How would you substitute Swerve sweetener instead of the Erythritol? Would it be a 1 for 1?
Swerve is a brand of erythritol, so yes, it would be a 1:1 ratio for this recipe!
This recipe was easy to make and came out absolutely delicious. It was the best wheat free cake recipe we have tried. It has a very deep chocolate flavour, just the right amount of sweetness and is incredibly moist. We didn’t have the white cocoa to do the topping so we served it with your butter pecan ice cream. We won over our all our high carb family members with this one! Thank you so much!
Oh, this cake looks so good. Love all of that frosting dripping down the sides!
Thanks Bethany! It really did come out gorgeous.