Gluten-Free Keto Coconut Filled Chocolate Bundt Cake

Cooking Method: Baking

Cuisine: American

Courses: Dessert

Difficulty: Intermediate

Servings: 16

Calories: 288

Best Season: Spring, Summer

Dietary: Flexitarian, Gluten Free, Keto, Sugar-Free, Vegetarian

Description

Take your dessert game to the next level with this Keto Gluten-Free Coconut-Filled Chocolate Bundt Cake! This luxurious treat features a rich, moist chocolate cake with an irresistible surprise inside — a luscious, coconut filling that adds a delightful contrast in color, texture, and flavor. Made with wholesome, ingredients, this bundt cake is naturally gluten-free and low in carbs, making it the ultimate indulgence without the sugar spike. Top with a silky chocolate glaze or a dusting of powdered erythritol, to make this cake is a showstopper for any occasion!

Ingredients

Coconut Filling

1 Cup Unsweetened shredded coconut
1/2 Cup Heavy whipping cream
1/2 Cup Liquid egg whites
1/2 Cup Powdered erythritol
1 teaspoon Konjac powder
2 Tablespoons Simply Delish® keto-friendly vanilla pudding mix

Chocolate Cake

1 Cup Levels® vanilla whey protein powder
1 Cup Almond flour
1 Cup Baking cocoa powder
1/8 Cup Coconut flour
2 teaspoon Konjac powder
2 teaspoon Baking soda
1 teaspoon Cream of tartar
1 teaspoon Xanthan gum
Dash Salt
1/2 Cup Powdered erythritol
2/3 Cup Swerve® brown sugar substitute
1 teaspoon Stevia
2 tablespoons Unflavored beef gelatin
1 Cup Cold water
1/2 Cup Salted butter (1 Stick)
1/2 Cup Coconut milk
4 Large eggs
1 tablespoon Almond extract

Instructions

For the Chocolate Cake

1
Preheat Oven: Preheat the oven to 350°F (175°C).
2
Mix Dry Ingredients: In a large bowl, combine the whey protein powder, almond flour, chocolate powder, coconut flour, konjac flour, baking soda, cream of tartar, xanthan gum, salt, powdered erythritol, Swerve®, and stevia. Set aside.
3
Prepare Gelatin Mixture: In a separate bowl, mix the gelatin with cold water to let it bloom. Add the butter, then microwave for about 2 minutes or until the butter is fully melted.
4
Combine Wet and Dry Ingredients: In the dry ingredient bowl, add the eggs, gelatin mixture, coconut milk, and almond extract.
5
Stir well until a smooth batter forms.

For the Coconut FIlling

6
Combine all dry ingredients ( Shredded Coconut, Powdered Erythritol, Pudding Mix, & Konjac Powder) in a bowl and stir until evenly mixed.
7
Pour in all of the wet ingredients (Heavy Whipping Cream & Liquid Egg Whites) and stir until well combined.
8
Generously spray a bundt cake pan with cooking spray.
9
Pour ½ to 2/3 of the chocolate cake batter into the greased bundt pan.
10
Spoon the coconut filling into the bundt pan on top of the chocolate cake batter, making sure it does not touch the sides of the pan.
11
Pour the remaining chocolate cake batter over the coconut filling in the bundt pan.
12
Bake for approximately 50 minutes or until a toothpick inserted into the center of the cake part (avoid sticking it in the filling part) comes out clean.
13
Allow the cake to cool before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 288kcal

% Daily Value *
Total Fat 26g40%
Saturated Fat 16g80%
Cholesterol 83mg28%
Sodium 152mg7%
Total Carbohydrate 22g8%
Dietary Fiber 4g16%
Sugars 1g
Protein 7g15%

Sugar Alcohol 14
Net Carbs 4

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

There may be extra chocolate cake batter due to bundt pan size variance. You can use the batter to make chocolate cupcakes!