Bake Believe’s Keto Friendly Double Chocolate Bundt Cake with Butterscotch Glaze

Yield: 16 servings

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour


For the Glaze:

  • 4 tablespoons unsalted butter
  • ¼ cup brown sugar alternative like Sukin Gold
  • ½ cup heavy cream
  • â…› teaspoons xanthan gum
  • Pinch of salt

For the Cake:

  • 1 ¼ cups plus ¾ cup Bake Believe® Dark Chocolate Baking Chips, divided
  • 1 ¼ cups strong coffee
  • 5 tablespoons unsalted butter
  • 1 ¼ cups brown sugar alternative like Sukin Gold
  • 2 teaspoons vanilla
  • 6 eggs
  • 1 cup coconut flour
  • 1 tablespoon baking powder
  • ¼ cup cocoa powder
  • ½ teaspoon salt


  1. Place the 4 tablespoons of butter in a small saucepan and place over medium heat. Cook until the butter begins to turn golden brown and smell nutty. Add in the ¼ cup brown sugar alternative, heavy cream, xanthan gum, and salt. Bring to a boil, then simmer for 2 minutes, and remove from the heat. Cover the glaze with plastic wrap and press down into the glaze so that it does not form a skin on top. Set aside to cool at room temperature while you prepare the rest of the cake.
  2. Preheat the oven to 325°F. Generously butter a 9-inch bundt pan.
  3. Place the coffee, 5 tablespoons butter, 1 ¼ cups dark chocolate chips, 1 ¼ cups brown sugar alternative, and vanilla in a large heat-proof bowl and microwave in 30 second intervals, stirring in between, until melted. (alternatively use a double boiler)
  4. Beat the eggs, one at a time, into the melted chocolate mixture. Sift in the coconut flour, baking powder, cocoa powder, and salt and stir to combine. Fold in the remaining ¾ cup dark chocolate chips. Spoon the batter into the prepared bundt pan and bake in the oven until the middle is just set, about 35 minutes.
  5. Allow to cool for 15 minutes, then turn the bundt cake out onto a cooling rack. Cool to room temperature. Spoon the glaze onto the cake and serve. Enjoy.