Low Carb Bundt Cake

Hazelnut Chocolate Chip Bundt Cake – Low Carb and Gluten-Free

Deliciously tender low carb hazelnut cake with chocolate chips and a sugar-free chocolate glaze.

Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 1 hour
Total Time 2 hours 15 minutes
Servings 12 servings



Chocolate Glaze:


For the cake:

  1. Preheat oven to 325F and grease a bundt pan very well, making sure to get in all crevices.

  2. In a medium bowl, whisk together hazelnut flour, whey protein, baking powder, baking soda, salt and xanthan gum.
  3. In a large bowl, beat butter and Swerve until lightened. Beat in hazelnut oil, eggs, hazelnut extract and stevia extract.

  4. Beat in hazelnut flour mixture in two batches, alternating with almond milk, until well combined.
  5. Stir in chopped chocolate.
  6. Pour batter into prepared bundt pan and bake 40 to 45 minutes, or until browned and a tester inserted in the center comes out clean.
  7. Let cool in pan 20 minutes, then flip out onto a wire rack to cool completely.

For the glaze:

  1. Melt butter, chocolate, and powdered Swerve together in a small saucepan over low heat, stirring until smooth.

  2. Stir in cocoa powder, vanilla extract, and stevia extract. Mixture will thicken considerably.
  3. Stir in hazelnut oil until mixture smooths out and is pourable.
  4. Pour over cooled cake and let set 1 hour.

Recipe Notes

Serves 12. Each serving has 9.8 g of carbs and and 4.9 g of fiber. Total NET CARBS = 4.9 g.

Nutrition Facts
Hazelnut Chocolate Chip Bundt Cake – Low Carb and Gluten-Free
Amount Per Serving
Calories 39.2
% Daily Value*
Carbohydrates 9.8g3%
Fiber 4.9g20%
* Percent Daily Values are based on a 2000 calorie diet.