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Keto Friendly Protein Bundt Cake, Low Carb
Keto Friendly Vanilla Protein Bundt Cake, Low Carb
KetoGenics
Dessert
This Lighter Keto Whey Bundt Cake is the perfect balance of comfort and nutrition. Made with almond flour, oat fiber, and our KetoGenics Whey Protein Isolate, this low-carb cake stays incredibly moist while packing a surprising protein boost. It’s finished with a silky light cream-cheese whey glaze that drips beautifully over every golden ridge.
Whether you’re craving a guilt-free dessert, need a healthy treat for the week, or want a crowd pleasing keto friendly baked good for your holidays and family gatherings, this protein packed bundt cake delivers rich flavor without the sugar.
It’s an easy, wholesome recipe your keto lifestyle will love.
Ingredients
Cake - Dry
- 1½ cups (150 g) finely blanched almond flour
- ½ cup (60 g) Iso-Whey Protein (Vanilla Cupcake)
- ½ cup (45 g) oat fiber (zero-net-carb fiber; not oat flour)
- ¾ cup (135–150 g) granular keto sweetener (allulose or erythritol/monk blend)
- 2 tsp baking powder
- ½ tsp fine salt
- Optional flavor boost: 1 tsp cinnamon or 2 tsp lemonzest
Cake - Wet
- 2 large eggs + 4 large egg whites, room temp
- ¼ cup (60 ml) light olive oil or avocado oil
- 1 cup (225 g) nonfat Greek yogurt
- 2 tsp vanilla extract
- 2–4 Tbsp unsweetened almond milk, as needed
Optional add-ins (pick one)
- 1 Tbsp ground flax or chia(extra fiber/omega-3s)
- ½ cup finely grated zucchini, well squeezed
Protein Glaze
- 3 oz (85 g) light cream cheese, very soft
- ¼ cup (60 g) nonfat Greek yogurt
- ¼ cup (40–45 g) powdered keto sweetener
- ½scoop (10–15 g) Iso-Whey Protein (Vanilla Cupcake), sifted
- ½ tsp vanilla extract, pinch salt
- 1–2 Tbsp unsweetened almond milk to thin
Directions
Cake
- Prep. Heat oven to 325°F (165°C). Generously grease a 10–12 cup bundt pan (spray + a dusting of almond flour).
Dry bowl. Whisk almond flour, WPI, oat fiber, sweetener, baking powder, salt, and optional spice/zest.
- Wet bowl. Whisk eggs, egg whites, oil, yogurt, and vanilla until smooth.
Combine. Stir wet into dry just to incorporate. Fold in optional flax/chia or zucchini now. Batter should be thick but scoopable; if overly stiff, add almond milk 1Tbsp at a time. Rest 5 minutes so the oat fiber hydrates.
Bake. Spoon into pan, smooth top. Bake 38–48minutes, until a skewer comes out mostly clean and the center reads 200–205°F (93–96°C). Start checking at 36 min—protein cakes dry fast.
Cool. Cool 15 minutes in the pan, then invert to a rack and cool completely.
Glaze. Drizzle the chilled glaze over the cooled cake. Let set 10–15 minutes before slicing.
Protein Glaze
Beat cream cheese until silky.
Mix in yogurt and sweetener.
Beat in sifted WPI, then vanilla and salt.
Thin with almond milk to a slow-ribbon drizzle.
Chill 5–10 minutes to lightly set before glazing a fully cooled cake.
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