Keto Mini Bundt Cakes (No Eggs, No Butter). 1.5g carbs and fewer calories than most keto cakes.
Incredibly light, with a spongy texture that is hard to believe is really gluten-free. These sugar-free, egg-free, butter-free and coconut-free Bundt cuties are just sweet enough and sufficiently chocolate-y to satisfy all taste buds.
I like mine plain, just as they come out of the oven. But they can easily be jazzed up with a dusting of Home-Made Icing ‘Sugar’, a frosting, and maybe some sugar free sprinkles on top. Or even some Creme Anglaise Custard or Vanilla Ice Cream…
How to Make Keto Mini Bundt Cakes (No Eggs, No Butter)
In terms of equipment, you’ll need a mini Bundt cakes silicone mould with 6 cavities. Easy to find and cheap as chips. Scroll down ↓ to the recipe for the ones I use (different colour, same mould). You’ll also need 2 medium mixing bowls, 2 flexible silicone spatulas (one is fine, but 2 will make your life easier), 2 teaspoons, and a cup or small jug for the hot water.
Plus a bain-marie (double-boiler).
I use a milk pot filled with water up to about 6cm/2.5″ from the rim. When the water reaches a fast boil, I turn it off and immediately place over it a small dessert bowl containing the chocolate chips, sweetener and oil. After leaving it alone for a few minutes, I stir the mixture until all chips have melted, then I move it to one side (over- heating it may cause the chocolate to split).
So simple. But if you’re confident about melting chocolate in a microwave without burning it, go right ahead with that method.
Once you have all dry ingredients in a medium bowl, mix them well, add the measured hot water and vanilla extract, and stir with a fork until the batter thickens. Then use a spatula to scrape off the sides and mix it homogeneously. Place 1/3 of this batter in your second mixing bowl, and stir in your melted chocolate using your second spatula.
With the teaspoons, fill the mould cavities alternating light and dark batters. Flatten the tops with a wet teaspoon and bake.
Now all you have to do is admire that beautiful rise and salivate with anticipation at your keto pièce de résistance.
Keto Mini Bundt Cakes (No Eggs, No Butter)
- 30 g whey protein isolate (U.S. option HERE)
- 120 g ground almonds (U.S. option HERE)
- 1 tsp xanthan gum (U.S. option HERE)
- 1 tsp baking powder - sifted
- ½ tsp baking soda (U.S. option HERE)
- 60 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 150 g water
- ½ tsp vanilla extract (U.S. option HERE)
- 30 g Callebaut 100% chocolate chips (U.S. option HERE) or Keto Chocolate Chips - see Notes below
- 5 g MCT oil (U.S. option HERE) - see Notes below
- melt chocolate chips, MCT oil and 30g erythritol (best over a bain marie); add a few more drops of MCT oil if too dense - the melt should be thick but fluid, not paste-like.
- weigh remaining dry ingredients, tip them into a medium Pyrex bowl, and mix with a fork.
- heat water until hot but not boiling - about 60 seconds in microwave at 600w setting.
- pour the hot water over the dry ingredients, and quickly add the vanilla extract.
- immediately stir with the same fork, then combine using a flexible silicone spatula.
- pre-heat oven to 170°C static.
- transfer 1/3 mixture into a separate bowl and mix in the chocolate.
- drop 1 teaspoon of alternate light/dark batter into your mini bundt moulds (see pics in post); smooth the tops with a wet teaspoon.
- bake for 25 mins, until the light areas are golden, then open oven door 45° and leave in situ for 5 minutes.
- remove from oven and let the bundt cakes cool completely.
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