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Keto Bundt Cake with Caramel Glaze

Keto Bundt Cake with Caramel Glaze

yield: 16 SERVINGS

prep time: 30 MINUTES

cook time: 55 MINUTES

total time: 1 HOUR 25 MINUTES

Ingredients

Cake:

  • 1/2 cup salted butter, softened (if you are using unsalted, add 1/2 teaspoon of salt)
  • 4 tablespoons cream cheese, softened
  • 2 tablespoons vanilla extract
  • 4 medium size eggs
  • 1 cup sour cream
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 cup Swerve granular
  • 1/2 cup Lakanto Monk Fruit Golden granular

Caramel Glaze:

  • 1/2 cup butter
  • 4 tablespoons Monk Fruit sweetener
  • 1 teaspoon liquid stevia
  • 1/2 cup heavy cream

Directions

1

For the bundt cake: Preheat oven to 350 degrees. Spray bundt cake pan with oil to prevent the cake from sticking and set aside.

2

In a large bowl, cream together butter, cream cheese, and vanilla extract.

3

Slowly add in Lakanto Golden granular and Swerve granular. Mix on low for 1-2 minutes.

4

Add in eggs and continue mixing on low-medium speed for 1-2 minutes until smooth.

5

In a large bowl, add all dry ingredients and whisk together.

6

Add all dry ingredients to wet mix and stir to combine. Once incorporating, add in sour cream and mix until batter has reached a creamy texture, about 1 minute.

7

Pour batter into the greased bundt cake pan and spread out the top evenly. Bake for 50-55 minutes. If the cake starts to brown too dark, place a piece of foil over cake pan to prevent from burning.

8

When finished baking, remove from the oven and let the cake cool COMPLETELY before removing from pan, about 1 hour. Once removed, place on a large serving plate or cake stand.

9

For the caramel glaze: While the cake is cooling, you can make the caramel to drizzle over top. In a small saucepan over low-medium heat, melt butter for 15 minutes until the butter starts to brown.

10

Add in Monk Fruit Golden granular and liquid stevia. Whisk for 3 minutes over medium heat. Let simmer until you have reached a rolling boil.

11

Turn heat to low and slowly add in whipping cream, whisking until incorporated. Simmer on low heat for an additional 3 minutes stirring occasionally to prevent sticking.

12

Let caramel cool for 20 minutes before pouring over cake. When ready to serve, slowly pour caramel over the cake letting the glaze drip down the sides. Top with nuts if desired. Enjoy!

Nutritional Information

Yield: 16 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 226, Total Carbohydrates: 17g, Fiber: 2g, Sugar Alcohols: 12g, Net Carbohydrates: 3g, Total Fat: 21g, Protein: 3g

Brought to you by Hip2Keto.
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4.3 / 7 ratings
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caramel bundt cake slice on plate

Save room for keto dessert! 😋

Making this keto bundt cake recipe is truly one of those moments where you can have your cake and eat it too. The moist sponge cake, irresistible caramel drizzle, and the ease of baking the cake in a pretty bundt pan really make this recipe a must-try! And did I mention that each slice is only 3 net carbs?!

keto bundt cake sliced

The real show-stopper is the caramel glaze. Not only does it add a layer of decadence to the keto dessert, but the lovely scent that fills your kitchen while making it is absolutely divine!

slice being pulled from cake stand

Hip Recipe Tips:

    • Let cake cool COMPLETELY before removing from the bundt pan, otherwise, you’ll risk the cake breaking apart as it tries to release.
    • Keep the caramel glaze separate and only pour over the cake when you are ready to serve. It’s a gorgeous finishing touch!
    • Want to add a little crunch? Add your favorite nuts to top your keto bundt cake.

pouring batter into bundt cake pan

bundt cake in pan baked

bundt cake on cooling rack

pouring caramel on cake

keto bundt cake with caramel glaze


Print

Keto Bundt Cake with Caramel Glaze

yield: 16 SERVINGS

prep time: 30 MINUTES

cook time: 55 MINUTES

total time: 1 HOUR 25 MINUTES

A sweet, heavenly cake baked in a festive bundt pan with a rich caramel glaze drizzled over top.

Ingredients

Cake:

  • 1/2 cup salted butter, softened (if you are using unsalted, add 1/2 teaspoon of salt)
  • 4 tablespoons cream cheese, softened
  • 2 tablespoons vanilla extract
  • 4 medium size eggs
  • 1 cup sour cream
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 cup Swerve granular
  • 1/2 cup Lakanto Monk Fruit Golden granular

Caramel Glaze:

  • 1/2 cup butter
  • 4 tablespoons Monk Fruit sweetener
  • 1 teaspoon liquid stevia
  • 1/2 cup heavy cream

Directions

1

For the bundt cake: Preheat oven to 350 degrees. Spray bundt cake pan with oil to prevent the cake from sticking and set aside.

2

In a large bowl, cream together butter, cream cheese, and vanilla extract.

3

Slowly add in Lakanto Golden granular and Swerve granular. Mix on low for 1-2 minutes.

4

Add in eggs and continue mixing on low-medium speed for 1-2 minutes until smooth.

5

In a large bowl, add all dry ingredients and whisk together.

6

Add all dry ingredients to wet mix and stir to combine. Once incorporating, add in sour cream and mix until batter has reached a creamy texture, about 1 minute.

7

Pour batter into the greased bundt cake pan and spread out the top evenly. Bake for 50-55 minutes. If the cake starts to brown too dark, place a piece of foil over cake pan to prevent from burning.

8

When finished baking, remove from the oven and let the cake cool COMPLETELY before removing from pan, about 1 hour. Once removed, place on a large serving plate or cake stand.

9

For the caramel glaze: While the cake is cooling, you can make the caramel to drizzle over top. In a small saucepan over low-medium heat, melt butter for 15 minutes until the butter starts to brown.

10

Add in Monk Fruit Golden granular and liquid stevia. Whisk for 3 minutes over medium heat. Let simmer until you have reached a rolling boil.

11

Turn heat to low and slowly add in whipping cream, whisking until incorporated. Simmer on low heat for an additional 3 minutes stirring occasionally to prevent sticking.

12

Let caramel cool for 20 minutes before pouring over cake. When ready to serve, slowly pour caramel over the cake letting the glaze drip down the sides. Top with nuts if desired. Enjoy!

Nutritional Information

Yield: 16 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 226, Total Carbohydrates: 17g, Fiber: 2g, Sugar Alcohols: 12g, Net Carbohydrates: 3g, Total Fat: 21g, Protein: 3g

Brought to you by Hip2Keto.

Don’t be alarmed by the high total carb count!

Fiber and erythritol (the main ingredient in Swerve) do not affect blood sugar in the same way that regular carbs do, so we subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohols and fiber.

keto bundt cake with caramel drizzle

Each slice is heaven on a plate.

I can’t express just how delicious this keto bundt cake is as an after-dinner dessert or even a sweet treat for afternoon brunch! It’s surprisingly easy to make and tastes like a million bucks, especially with the caramel glaze. Everyone (even non-keto eaters) will be asking for a second slice!

keto caramel bundt cake on fork


Are you a fan of keto bundt cakes like I am? Add our delicious Keto Lemon Poppy Seed Bundt Cake to your recipe queue.

Join The Discussion

Comments 8

  1. Shae

    This looks amazing. Plan on making this week. Can you please tell me why I cant print the second page? I like to print and write on every recipe I try. LOL.

    • Angie (Hip2Keto Sidekick)

      Hi Shae! Dang, I’m not sure why. I would double-check your printer settings. Also, make sure you are not selecting to print the current page only. If it still won’t print you can copy & paste the recipe on a word document and print it. I hope this helps! Let us know how it turns out!

  2. Tim Hardy

    Same problem l?

    • Amber (Hip Sidekick)

      Hmm, be sure you have selected to print “All” pages. If still having issues, maybe try printing from a different browser. I still find that I can print the full recipe when using Chrome on my laptop. Hoping this helps!

  3. Jennifer

    Trying to save this to my Pinterest board and I keep getting a message saying the link is being blocked because it might lead to spam. Not sure if you can change something on your end to fix that but thought you should know!

    • Amber (Hip Sidekick)

      Thanks, Jennifer! We have noticed this as well and hope to have it fixed real soon! SO sorry for the issues!

  4. Momala67

    If I can’t have coconut can I use all almond flour?

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