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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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Hands-on Overall
Serving size 1 slice
Nutritional values (per serving, 1 slice)
Net carbs4.8 grams
Protein9.3 grams
Fat27.1 grams
Calories299 kcal
Calories from carbs 6%, protein 12%, fat 82%
Total carbs8.9 gramsFiber4.2 gramsSugars2.4 gramsSaturated fat9.6 gramsSodium246 mg(11% RDA)Magnesium87 mg(22% RDA)Potassium303 mg(15% EMR)
Ingredients (makes 12 servings)
Bundt cake:
Icing:
Instructions
- 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.
- Place the zucchini into a food processor and process until pureed.
- 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.
- 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.
- 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.
- 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.
Ingredient nutritional breakdown (per serving, 1 slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 2 g | 4.9 g | 12 g | 135 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Cocoa powder, raw (cacao) |
| 0.7 g | 0.7 g | 0.5 g | 8 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Pepper, cayenne, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.6 g | 68 kcal |
| Zucchini (summer squash, courgette) |
| 0.4 g | 0.2 g | 0.1 g | 3 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Cream cheese, soft (full-fat) |
| 0.1 g | 0.2 g | 0.7 g | 6 kcal |
| Allulose, natural low-carb sweetener |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Total per serving, 1 slice |
| 4.8 g | 9.3 g | 27.1 g | 299 kcal |
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