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 making 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 made with an electrolyte-rich vegetable!
Ingredients (makes 12 servings)
Bundt cake:
2 3/4 cups almond flour (275 g/ 9.7 oz)
3/4 cups granulated Erythritol or Swerve (150 g/ 5.3 oz)
1/2 cup cacao powder or Dutch process cocoa powder (43 g/ 1.5 oz)
2 tsp gluten-free baking powder
2 tsp cinnamon
1/4 to 1/4 tsp cayenne pepper
1/2 tsp sea salt
6 large eggs
1 stick unsalted butter, melted or ghee or coconut oil (113 g/ 4 oz)
2 medium zucchini, pureed (240 g/ 8.5 oz)
2 tsp sugar-free vanilla extract
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.
1/4 cup stick unsalted butter or ghee (56 g/ 2 oz)
2 tbsp cream cheese (30 g/ 1.1 oz)
1/2 cup powdered Allulose, Erythritol, or Swerve (80 g/ 2.8 oz)
1 tsp cinnamon
1 tsp sugar-free vanilla extract
Place the zucchini into a food processor and process until pureed. Keto Mexican Chocolate Bundt Cake
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. Keto Mexican Chocolate Bundt Cake
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. Keto Mexican Chocolate Bundt Cake
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.
Keto Mexican Chocolate Bundt Cake
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, a 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
Note: Allulose is the best option in the icing as it won’t crystallize like Erythritol-based sweeteners once chilled.Keto Mexican Chocolate Bundt Cake
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 it for up to 3 months.