Keto Chocolate Raspberry Bundt Cake, Raspberry Ganache

Keto Chocolate Raspberry Bundt Cake, Raspberry Ganache

Keto Chocolate Raspberry Bundt Cake is THE cake you need to make for Valentine’s Day or any day.

By now you probably know that, aside from recipe development here on the blog, I also have a keto bakery and I’m always looking for new flavors.


How to Flavor Keto Chocolate Raspberry Bundt Cake

There are a few ways to make to bring raspberry flavor to chocolate cake, and the best way is with the royal raspberry flavor from LorAnn. I buy it at my local cake supply store, but you can also get it at Amazon here. LorAnn has two flavors, raspberry and royal raspberry. You want the royal raspberry for chocolate cake (8 drops) and you will use very sparingly, meaning counting drops. I also use it to flavor my raspberry muffins (5 drops) and the chocolate ganache (3 drops).

Half Raspberry Chocolate Bundt

I used to use this raspberry puree to make chocolate cake, but that will cost more, contains more carbs, and adds labor. The Raspberry Royal flavoring is truly the way to go.

Keto Chocolate Raspberry Bundt Cake with Raspberry Ganache

How to Make a Bundt Cake without Stress

Readers, if you’re nervous about making a bundt cake, because you are afraid it will stick, let me share my tips. I have made hundreds of these in my bakery and they always come up perfectly without sticking. I would take them off the menu if I didn’t have this confidence.

  • Apply softened butter to bundt pan.
  • Freeze the pan. This helps set the butter. Right before adding the cake batter to the frozen pan, spray with avocado or coconut oil spray.
  • After baking, cool for fifteen minutes. This is important.
  • Use a strong piece of cardboard or purchase some cake cardboards to place across and cake and then flip over. Slide onto and leave it there. Place cake pan back over the cake until it completely cools. Wrap in plastic wrap until you are ready to glaze.
Keto Chocolate Raspberry Bundt Cake

Perfect Keto Chocolate Cake Batter

Keeping in mind that I’ve made hundreds and hundreds of keto chocolate cakes for the bakery, this is truly a wonderful keto chocolate cake recipe.

Click here to read my article on Swerve – Why I use it
Keto Chocolate Ganache
Chocolate Ganache
Click Here to Save 10% on Choc Zero: Use Code SpinachTiger10

Making Raspberry Ganache

I make keto chocolate ganache at least once a week for the bakery. I use ChocZero dark chocolate chips, heavy cream and a dash of salt. For this recipe, I add in about 4 drops of the Raspberry Royal flavoring. It’s delicious.

Tips for Topping: Place a cupcake liner in center when pouring ganache.

Making Glaze

You can top the ganache with a drizzle of water glaze, made with Swerve confectioner’s sweetener and water. Add in a drop of pink or red food color to get this pretty pink glaze.

This is a special cake, perfect for upcoming Valentine’s cake, but can be made anytime and can also be ordered in my keto bakery.

Keto Chocolate Raspberry Bundt

Keto Chocolate Raspberry Bundt Cake with Ganache

Perfect for celebrations, grain free, gluten free, topped with sugar free ganache.
Course keto bundt
Cuisine American
Keyword keto bundt cake, keto cake, keto chocolate cake, raspberry chocolate cake
Prep Time 20 minutes
Cook Time 30 minutes
Ganache 10 minutes
Servings 14 servings
Calories 262kcal


Dry Ingredients

Unsweetened Cacao or Cocoa Powder

  • 2/3 cup unsweetened cocoa powder

Wet Ingredients

  • 1/2 cup boiling water
  • 6 eggs room temperature
  • 1/2 cup avocado oil or extra virgin olive oil
  • 60 grams sour cream
  • 1/4 cup almond milk unsweetened
  • 8 drops Raspberry Royal Flavoring Here

Chocolate Ganache

  • 1 cup Sugar Free Chocolate Chips
  • 1/2 cup heavy cream



  • Preheat oven to 350 F. (180 C) on bake mode.
  • Butter bundt pan. Freeze pan. Spray with baking spray.
  • Mix listed dry ingredients. (Almond flour, coconut flour, baking soda, baking powder, xanthan gum, salt). together. Set aside
  • In small bowl add cocoa powder and boiling water together. It will be thick. Add in the sour cream and whisk, adding in a few tablespoons of almond milk, and Raspberry Royal flavoring. Set aside.
  • Beat eggs well for a few minutes with your mixer.
  • Slowly stream in oil. You can use either avocado oil, or extra virgin olive oil.
  • Add in Swerve or powdered erythritol of choice.
  • Add cocao powder mixture to the egg and oil mixture.
  • Add dry ingredients. Mix just until mixed on low. Batter will be thick.
  • Make sure to spray bundt pan. Add batter.
  • Bake 30-35 minutes. Internal temperature should reach 207 degrees F.
  • Once removed, rest cakes for 15 minutes before removing.
  • Use a knife to go around the bundt making sure it pulls away. Place cardboard over the (a cake board works well) and flip. To continue cooling, place bundt pan over the cake until it cools. This ensures moisture remains in the cake.

Chocolate Ganache

  • Put ingredients into stainless bowl. Set bowl over a small saucepan that has simmering water. (Bain Marie). Stir continuously (but not vigorously) until ingredients incorporate. Add in 3 to 5 drops of raspberry royal flavoring. Keep in mind this is a very strong flavoring. Start small and taste.
  • Pour over cake. Allow to cool, before applying glaze.
  • Ganache can be placed in refrigerator up to a week, or in freezer for 3 months. To defrost, allow to sit out. Gently reheat in bain marie.
  • You can freeze the bundt cake with ganache in air-tight container.


  • You can make a simple water glaze with Swerve Confectioner's and water. Go slowly with water until you have a glaze you know you can drizzle. To add a second color of pink, use a pink or red food color again a simple drop at a time. If you have any raspberry juice or puree, you could also use that.


Cake can be pre-frozen by wrapping on plastic. It’s best to freeze without topping and put that on after cake has defrosted. 
However, you can freeze left-over cake.


Serving: 1of 14 | Calories: 262kcal | Carbohydrates: 10g | Protein: 6g | Fat: 21g | Fiber: 13g | Sugar: 1g

The post Keto Chocolate Raspberry Bundt Cake, Raspberry Ganache appeared first on Spinach Tiger.

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