Keto Addictive Bundt Cake
Soft, tender, buttery, and filled with warm cinnamon flavor, this keto-friendly Bundt cake has the texture of a traditional cake without wheat flour or added sugar. Almond flour, coconut flour, monk fruit sweetener, and sugar-free vanilla pudding mix create a rich, moist crumb that makes this perfect for holidays or everyday low-carb baking.
Servings
10–12 slices
Prep Time
15 minutes
Bake Time
45–55 minutes
Ingredients
Cake
- 2 cups (200 g) finely ground almond flour
- ¼ cup (28 g) coconut flour
- 1 package (about 1 oz/28 g) sugar-free vanilla instant pudding mix
- 1 cup monk fruit sweetener, preferably a 1:1 baking blend
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ½ cup (113 g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup (180 g) full-fat sour cream
- ¼ cup (60 ml) unsweetened almond milk, if needed
Cinnamon Swirl
- 2 tbsp monk fruit sweetener
- 1½ tsp ground cinnamon
- 1 tbsp melted butter
Optional Glaze
- ½ cup powdered monk fruit sweetener
- 1–2 tbsp heavy cream or unsweetened almond milk
- ½ tsp vanilla extract
Instructions
1. Prepare the Bundt pan
Preheat your oven to 350°F (175°C).
Generously grease a 10–12-cup Bundt pan with butter or nonstick spray, making sure to coat all the grooves well. You can lightly dust it with almond flour to make releasing the cake easier.
2. Combine the dry ingredients
In a medium bowl, whisk together the almond flour, coconut flour, sugar-free pudding mix, monk fruit sweetener, baking powder, baking soda, salt, cinnamon, and nutmeg.
Break up any lumps so the dry ingredients are evenly distributed.
3. Cream the butter and sweetener
In a large bowl, beat the softened butter and monk fruit sweetener for 2–3 minutes, until light and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
4. Add the sour cream
Beat in the sour cream until smooth.
Gradually add the dry ingredients and mix just until combined.
The batter will be thick. If it seems unusually stiff, add the almond milk 1 tablespoon at a time until you have a thick, spoonable cake batter.
5. Make the cinnamon swirl
In a small bowl, combine the monk fruit sweetener, cinnamon, and melted butter.
6. Layer the cake
Spoon about half of the batter into the prepared Bundt pan.
Sprinkle the cinnamon mixture evenly over the batter.
Add the remaining batter and gently smooth the top with a spatula.
Don’t stir the layers together; the cinnamon mixture will create a delicious swirl as the cake bakes.
7. Bake
Place the Bundt pan in the center of the oven.
Bake for 45–55 minutes, or until the cake is golden and a toothpick inserted into the thickest part comes out mostly clean.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final 10–15 minutes.
8. Cool completely
Allow the cake to cool in the pan for 15–20 minutes.
Carefully loosen the edges with a thin knife or spatula, then invert the cake onto a serving plate.
Let it cool completely before glazing.
9. Add the optional glaze
Whisk together the powdered monk fruit sweetener, heavy cream or almond milk, and vanilla until smooth.
Drizzle over the cooled Bundt cake.
For an extra cinnamon finish, lightly sprinkle the top with cinnamon.
Keto Tips
- Use a 1:1 monk fruit baking blend rather than concentrated monk fruit extract.
- Check the pudding mix carefully because formulations vary; choose a sugar-free, low-carb version.
- Finely ground almond flour gives the smoothest texture.
- Don’t skip the sour cream—it helps prevent the almond-flour cake from becoming dry.
- Allow the cake to cool before slicing so the crumb can fully set.
Approximate Nutrition
Per slice when cut into 12 servings, before optional glaze:
- Calories: ~270
- Protein: ~7 g
- Fat: ~25 g
- Total carbs: ~8–10 g
- Fiber: ~3–4 g
- Net carbs: ~4–6 g
Exact nutrition will vary depending on the brands of almond flour, pudding mix, sweetener, and dairy products used.
