*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.” Disclaimer
I love anything citrusy. Desserts made with citrus to me are light and bright. This bundt cake is quick to whip up ( you only need one bowl!), and you can have it for breakfast with a cup of coffee or tea ( as well as anytime of the day if you please.) Enjoy this one, it’s a keeper!
Keto Orange Chocolate Drizzle Bundt Cake (Low-carb, GF)
- 1/2 cup(1 stick) Butter unsalted softened
- 1 cup Erythritol I used Swerve Confectioners Style
- 1 tsp Pure vanilla extract
- 2 tsp Natural orange extract
- 3 eggs large
- 2 1/2 cups Almond Flour
- 2 tsp Baking Powder
- zest from one orange
- 1/2 cup unsweetened chocolate chips I use Lily’s
- 1-2 tbsp Heavy Cream
- Preheat oven to 350F. Butter a 9 in bundt cake pan.
- In a medium bowl, beat the butter and erythritol until fluffy, approx 1 minute.
- Add eggs one at a time to the butter mixture and incorporate using an electric hand mixer. Add the vanilla extract, orange extract and orange zest and mix.
- Add the almond flour, and baking powder to the butter mixture and mix until well incorporated.
- Spoon mixture into the greased bundt pan and level with a spatula. Bake for 30 mins or until inserted toothpick comes out clean.
- Place bundt pan on a cooling rack and allow to cool approx 10 minutes. Using a butter knife gently loosen cake around the edges and around inside ring. Gently invert cake onto cooling rack and allow to cool completely.
- Melt the chocolate chips and heavy cream in a microwave safe dish in 10 second intervals until shiny and completely melted. Spoon into a small ziplock back, cut corner off and drizzle over the bundt care.
- Allow chocolate to cool and enjoy!
I was wondering if you could make this a lemon bundt cake by omitting orange extract and zest and using lemon zest and extract instead…without the chocolate drizzle of course
Can you use lemon zest nd extract instead of orange for this recipe?
I made this recipe yesterday but it got a texture that i do not appreciated! But, instead of using a store-bought almond flour, i used peeled almonds and putted them in the food processor. The final result was a extremely greasy cake with a crumbled texture. Does it had to do with the almond processing process…? Anyway, what flour do you used to use?
ps: sorry for the spelling mistakes…
It could be the flour, I used store bought almond flour
I didnt make it a bundt because I dont have a bundt pan, but I made 2 6inch cakes and a vanilla buttercream (all sugar free and keto friendly). It was delightful! Great recipe!
Thank you Claire for trying it! So glad you liked it
[…] *Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.” Disclaimer I love anything citrusy. Desserts made with citrus to me are light and bright. This bundt cake is quick to whip up ( you only need one bowl!), and you can have it for breakfast with a cup of coffee or tea ( as well as anytime of the day if you please. whollycupcake.com… […]
I tried this, but instead of batter I got a crumble. Is there some type of liquid missing from the ingredients?
Hi Carrie, all the ingredients are in there. The batter is like a brownie batter( or soft serve ice cream) where you would spoon it into the pan and spread but it shouldn’t have a ” crumble” consistency. Did you cream the softened butter really well and add the 3 eggs?