Keto chocolate bundt cake (instant pot) is rich, fudgy, and deeply chocolatey from a cocoa-and-almond flour batter. It steams into a moist, tender ring with chopped walnuts throughout, ready in about 30 minutes.
Craving a rich, fudgy, and deeply satisfying chocolate cake but don’t want to derail your low-carb lifestyle? You’ve come to the right place! This Keto Chocolate Bundt Cake is an absolute dream come true, and the best part? It’s made effortlessly in the Instant Pot! We’re talking about a moist, tender crumb and intense chocolate flavor that will satisfy even the most serious cravings. In just 30 minutes, you can have a stunning, guilt-free dessert ready to enjoy. Let’s get baking!
Ingredients
• 1 cup / 112g (4 oz) almond flour
• ½ cup / 50g (1.76 oz) unsweetened cocoa powder
• 3 tbsp / 21g (0.74 oz) walnuts, chopped
• 4 large eggs
• 4 tbsp / 60ml coconut oil, melted
• ½ cup / 120ml heavy cream
• 1 tsp baking powder
• 1 tsp powdered stevia, or to taste
Instructions
1. Directions
2. In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, chopped walnuts, baking powder, and powdered stevia until well combined.
3. Add the eggs, melted coconut oil, and heavy cream to the dry . Using a hand mixer on low speed, beat until the batter is smooth and fully incorporated. Do not overmix.
4. Generously grease a 6-inch bundt pan with cooking spray or additional coconut oil. Pour the batter evenly into the prepared pan.
5. Pour 2 cups (480 ml) of water into the stainless steel insert of your Instant Pot. Place the trivet inside, then carefully lower the filled bundt pan onto the trivet.
6. Secure the Instant Pot lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 20 minutes on high pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes before carefully turning the handle to ‘Venting’ to release any remaining steam.
8. Open the pot and carefully lift the bundt pan out using the trivet handles. Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it to release. Allow it to cool to room temperature before slicing and serving.
Nutritional Information
• Per Serving (1 of 10 slices)
• Calories: 137
• Total Fat: 12.9g
• Net Carbs: 1.9g (0.07 oz)
• Fiber: 4.6g
• Protein: 4.6g
Pro Tips
• To check for doneness, insert a toothpick into the center of the cake after cooking. It should come out with a few moist crumbs attached, but not wet batter.
• Serve warm with a dollop of sugar-free whipped cream or a handful of fresh raspberries for an elegant presentation.
• For an even richer flavor, add a ½ teaspoon of instant espresso powder to the dry to enhance the chocolate notes.
• Store leftover cake in an airtight container in the refrigerator for up to 5 days. It’s delicious both chilled and gently reheated.
FAQ
Q: Can I make this keto bundt cake in the oven instead of an Instant Pot
A: Yes, you can bake this keto chocolate bundt cake in a conventional oven. Prepare the batter as directed, pour it into a greased 6-inch bundt pan, and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Q: Is this Instant Pot chocolate cake gluten-free
A: Absolutely! This recipe is naturally gluten-free because it uses almond flour instead of traditional wheat flour. Just be sure to check that your baking powder is also certified gluten-free if you have a severe intolerance.
Q: What can I use as a substitute for stevia
A: You can substitute stevia with other powdered keto-friendly sweeteners like erythritol or monk fruit. Adjust the amount to match the sweetness level of stevia, as conversion rates can vary between brands and types.
Q: How do I store leftover keto chocolate cake
A: To keep your cake fresh and moist, store any leftovers in an airtight container in the refrigerator for up to 5 days. It tastes great either chilled or gently reheated before serving.
Pro Tips
- Grease the 6-inch bundt pan generously with cooking spray or coconut oil, making sure every fluted ridge is coated. This is what lets the cake release in one clean piece.
- Test doneness with a toothpick in the center after cooking. It should come out with a few moist crumbs attached, but never wet batter.
- Add ½ teaspoon of instant espresso powder to the dry ingredients to bring out the chocolate notes even further.
- Let the pressure release naturally for at least 10 minutes, then cool the cake in the pan on a wire rack for 15-20 minutes before inverting it. Warm bundt cakes are fragile.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days. It is delicious chilled or gently reheated, with a dollop of sugar-free whipped cream or fresh raspberries.
Frequently Asked Questions
Can I make this keto bundt cake in the oven instead of an Instant Pot?
Yes, pour the batter into a greased 6-inch bundt pan and bake at 350°F (175°C) for 25-30 minutes, until a toothpick in the center comes out with moist crumbs.
Is this Instant Pot chocolate cake gluten-free?
Absolutely, it is naturally gluten-free since almond flour replaces wheat flour. Just check that your baking powder is certified gluten-free if you have a severe intolerance.
What can I use as a substitute for stevia?
Powdered erythritol or monk fruit both work. Adjust the amount to match the sweetness level of stevia, since conversion rates vary between brands and types.
How do I store leftover keto chocolate cake?
Keep any leftovers in an airtight container in the refrigerator for up to 5 days. It tastes great either chilled or gently reheated before serving.
Recipe card below.
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Keto Chocolate Bundt Cake (Instant Pot)
Ingredients
Method
- Directions
- In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, chopped walnuts, baking powder, and powdered stevia until well combined.
- Add the eggs, melted coconut oil, and heavy cream to the dry .
- Using a hand mixer on low speed, beat until the batter is smooth and fully incorporated.
- Do not overmix.
- Generously grease a 6-inch bundt pan with cooking spray or additional coconut oil.
- Pour the batter evenly into the prepared pan.
- Pour 2 cups (480 ml) of water into the stainless steel insert of your Instant Pot.
- Place the trivet inside, then carefully lower the filled bundt pan onto the trivet.
- Secure the Instant Pot lid and set the steam release handle to the 'Sealing' position. Press the 'Manual' or 'Pressure Cook' button and set the timer for 20 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes before carefully turning the handle to 'Venting' to release any remaining steam.
- Open the pot and carefully lift the bundt pan out using the trivet handles.
- Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it to release. Allow it to cool to room temperature before slicing and serving.
