Our Easy Keto Bundt Cake Recipe in Marble design will blow your mind. This gluten-free bundt cake, similar to pound cake with almond flour and swirls of cocoa, is the perfect low carb dessert for breakfast, brunch, or after your delicious dinner.
I so love having recipes I can serve my family for breakfast that are sweet and kind of cake ideas.
What is excellent with our lifestyle is that some contain such great healthy ingredients that you can serve them as breakfast instead of pancakes or waffles.
Even our avocado popsicles are filled with everything you need for breakfast.
Low Carb Bundt Cake Recipe
Are you craving a luscious-looking, delicious keto dessert with air bubbles you have wanted to achieve for a long time?
I am with you.
This quick and easy, light and fluffy, simple to make keto summer cake with only five ingredients, filled with fluffiness and marble streaks within, even an amateur baker can accomplish.
An entirely gluten-free, sugar free, and ultra-delicious cake that will make you serve it week after week because your family will ask for it.
And all of this, with 1 gram of carb and 1 gram of fiber, gives you zero net carbs per slice.
sugar free cake
Beginner Bakers
I have to commit to something that will help convince beginner bakers.
My first ever bundt cake was when I decided to make low carb version.
I had only baked or enjoyed baking once we moved to a low-carb lifestyle.
And because I found nothing in the shops or restaurants, I was forced to start baking at home.
And see how hooked I got?
Now I even have a website.
All of this was about 10 years ago.
If I can make this, you can too.
What is Bundt Cake?
Bundt Cake is a cake similar to a pound cake but baked in a bundt baking dish.
There is no original recipe for this famous cake in all European countries, also known as Gugelhupf (German) or Babovka (Slovak). The name Bundt cake comes from the shape this pound cake is baked in.
In Europe, bundt cake is served mainly with coffee or as a sweet breakfast. But it is trendy during family gatherings or parties, especially when kids are around.
Because of its softness, kids go crazy whenever they see one.
Different Shapes of Bundt Pan
For the last few years, different shapes of bundt cake pans have come onto the market, and I am sure you have seen them all over social media.
One great advantage of baking in the bundt form is that its hollow middle part ensures the cake gets baked evenly from all sides and the middle.
Suppose you do not have a bundt for it, not a problem. Use the exact instructions, add some berries and make a coffee cake.
keto bundt cake
Bundt Cake vs. Keto Pound Cake
The only difference between bundt cake and pound cake is the baking pan the cake is baked in.
The pound cake baking pan is flat on the bottom. I even have a keto pound cake recipe if you are interested.
A Bundt cake pan, even though it could be the exact dimensions, requires much less cake batter since the bottom edges are lifted, there is no middle part, and the actual thickness of the made bundt cake is much smaller.
Is this Gluten-Free Bundt Cake?
Same as all of my gluten-free recipes on this blog, this is very much a gluten-free bundt cake.
Best Baking Tool for Almond Flour Cakes
Best pans – silicone pans.
Silicone cake pans are for all low-carb keto recipes, especially when you have a recipe with almond flour.
The first time I purchased a silicone pan was for lovely bear shape keto cookies I have made for my daughter.
I have tried to bake those in a regular baking pan with the bear shape several times. Not a single time was I able to take it out of the pan without destroying the form. And I have tried so many varieties of oiling, powdering, and adding coconut flour on the bottom. I have tried it all.
Until a friend of mine showed me a silicone pan in the shape of bears.
I immediately purchased it, baked it, and for the first time, the beautiful bear shape muffins came out without a scratch.
Since then, I only buy silicone baking dishes and nothing else.
I have also used the silicone bundt cake pan for this recipe because a bundt cake comes out clean with one push every single time.
pound cake in a bundt shape
What Kind of Sweetener to Use?
You can make this recipe with whatever sweetener you are used to. You do not need much of it, and it does not have to be melted into the sauce or anything else. If you would like to see my suggestions, please look at various sweeteners which are a great fit.
What Easy Keto Dessert Recipes can You Make from this?
This best cake recipe is so versatile that you can use it on so many occasions, looking a bit different every time.
Just a few of the suggestions:
Cut the recipe in half and make mini keto cupcakes from it.
Use a pound cake form, and you have a perfect keto pound cake with a marble design.
Add lots of freshly grated nutmeg for a traditional but low-carb Kentucky cake.
If you have mini pans, make mini bundt cakes with them. Baking time, in this case, would be half.
Add a few tablespoons of lemon juice and zest for lemon bundt cake.
Add cocoa powder to a lot, and you have a perfect keto chocolate cake.
Throw in a handful of low carb chocolate chips before baking for chocolate chip bundt cake.
Make a superb keto coffee cake by spreading this mixture onto a flat baking dish and bake.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR MARBLE GLUTEN-FREE BUNDT CAKE
First Step: Prepare Ingredients
Prepare all of the ingredients.
Eggs should be at room temperature for that extra fluffiness.
You can replace almond flour with an almond meal. Your cake may be a bit darker if that is ok.
Keto Bundt Cake
Second Step: Egg Whites
Separate egg whites from egg yolks. Place egg whites into the kitchen machine and beat them until stiff peaks.
Set aside.
whisking egg whites
Third Step: All Other Ingredients
In a fresh mixing bowl, start with egg yolk and dry ingredients.
First, beat together egg yolks with sugar substitute until fluffy and smooth.
Once that is mixed, slowly start adding almond flour and keep mixing.
When all the almond flour is thoroughly mixed, add baking powder and incorporate that into the batter once again.
adding almond flour and baking powder
Fourth Step: Add Egg Whites
Adding egg whites is best to do with your hands. The kitchen machine might beat them up thoroughly, and you will not achieve the fluffiness you crave.
Add part of the egg whites into the batter and slowly fold them into the mixture. Keep adding more and more of the egg whites in, and keep folding.
Once all of the egg whites are in the batter, gently fold them in until all of the egg whites are incorporated into the mixture, and you do not have any lumps.
Folding egg whites in
Fifth Step: Pour into the Pan
Pour ¾ of the batter into the prepared bundt pan. Make sure it is spread evenly inside the pan.
Gently hit the pan against the surface for all the bubbles to disappear.
If you are not using a silicone pan, I suggest greased bundt pan so the cake would not stick at the bottom. You can sprinkle it with additional almond or coconut flour.
Filling up the pan
Sixth Step: Chocolate Marble
With ¼ of the batter left, add cocoa in and mix the cocoa with your spatula. Make sure no lumps of dry cocoa stays in.
Gently pour that on top of the batter inside the pan.
Using a stick, the end of the spoon, or the back of your spatula, mix the chocolate part into the cake using circular motions. Check the video for a better understanding.
Place it into the oven and let it bake for 45 minutes.
Making marble swirls
Tips and tricks
Adding egg whites to the mixture is best done with your hands. The kitchen machine might beat them up, and you will not achieve the fluffiness you crave.
If you are not using a silicone pan, I suggest properly oiling your metal pan so the cake will not stick to the bottom. You can sprinkle it with additional almond or coconut flour.
Place the cake pan in the center of the oven, and keep the door closed until fully baked.
After removing from the oven, place the cake onto a cooling rack, leave the cake in a bundt pan and let the cake cool for at least 15 minutes before removing the bundt pan. This makes the cake firmer and easier to remove from the pan without breaking apart.
If you do not have a powdered sugar substitute, you can grind it in the Magic Bullet or coffee grinder in seconds.
Super easy it is to transform this into a full chocolate cake. All you have to do is double or triple the amount of cocoa, depending on your taste. Add that into the whole batter and fully mix. Continue with all other instructions.
How to Make the Glaze with Cream Cheese?
To make the glaze, mix cream cheese, powdered sweetener, heavy whipping cream or sour cream, and vanilla extract until smooth. The ratio of cream cheese to powdered sweetener will depend on the sweetness you prefer.
Add heavy cream bit by bit to get the consistency you want.
Once the glaze has reached your desired consistency, you can spread it across your dessert for an extra special finishing touch.
How do you store Keto Bundt Cake?
You can leave it on the counter for a day or two, but after that, I suggest refrigerating it. The cake gets a bit dry on the edges if left outside.
How do you freeze Keto Bundt Cake?
Let it cool thoroughly, probably for a whole day. After that, you can slice it into single pieces and freeze it separately. This will help control portion when you need to take a piece out.
Our Easy Keto Bundt Cake Recipe in Marble design will blow your mind. This gluten-free bundt cake, similar to pound cake with almond flour and swirls of cocoa, is the perfect low carb dessert for breakfast, brunch, or after your delicious dinner.
Heat up the oven to 170 Celsius or 340 Fahrenheit.
Prepare all of the ingredients.
Separate egg whites from egg yolks. Place egg whites into the kitchen machine and beat them until stiff peaks. Set aside.
In a fresh mixing bowl, start with egg yolk and dry ingredients. First, beat together egg yolks with sugar substitute until fluffy and smooth. Once that is mixed, slowly start adding almond flour and keep mixing. When all the almond flour is thoroughly mixed, add baking powder and incorporate that into the batter once again.
Add part of the egg whites into the batter and slowly fold them into the mixture. Keep adding more and more of the egg whites in, and keep folding. Once all of the egg whites are in the batter, gently fold them in until all of the egg whites are incorporated into the mixture, and you do not have any lumps.
Pour ¾ of the batter into the prepared bundt pan. Make sure it is spread evenly inside the pan. Gently hit the pan against the surface for all the bubbles to disappear.
With ¼ of the batter left, add cocoa in and mix the cocoa with your spatula. Make sure no lumps of dry cocoa stays in. Gently pour that on top of the batter inside the pan. Using a stick, the end of the spoon, or the back of your spatula, mix the chocolate part into the cake using circular motions. Check the video for a better understanding.
Place it into the oven and let it bake for 45 minutes.
Video
Notes
Adding egg whites to the mixture is best done with your hands. The kitchen machine might beat them up, and you will not achieve the fluffiness you crave.
If you are not using a silicone pan, I suggest properly oiling your metal pan so the cake will not stick to the bottom. You can sprinkle it with additional almond or coconut flour.
Place the cake pan in the center of the oven, and keep the door closed until fully baked.
After removing from the oven, place the cake onto a cooling rack, leave the cake in a bundt pan and let the cake cool for at least 15 minutes before removing the bundt pan. This makes the cake firmer and easier to remove from the pan without breaking apart.
If you do not have a powdered sugar substitute, you can grind it in the Magic Bullet or coffee grinder in seconds.
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
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Zuzana is the creative force behind this vibrant blog. With passion as a recipe developer, content creator, food writer, movie maker, and photographer, she poured her heart and soul into curating a space brimming with delightful keto and low carb recipes. Join her on this flavorful journey where quick, easy-to-make dishes take center stage, bringing joy and nourishment to your table.
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