This Keto Fudge Ribbon Cake is a chocolate lovers dream! A rich, chocolatey cake bundt with a ribbon of cream cheese through the middle…YES PLEASE!! Perfect for entertaining, potlucks or holiday gathering, this is probably the best chocolate cake I’ve ever made. Period.
What’s better than fudgy chocolate cake with a ribbon of cream cheese running through it? Not much in my book! My mom, Laurie, always made this cake for potlucks, family reunions or any gathering and I was all about it! I believe her recipe was made with a boxed mix which made is super easy to through together at the last minute…but not keto. I’ve been thinking about this ketofiying this cake for some time but I figured with Easter quickly approaching this is the perfect time!!
This Keto Fudge Ribbon Cake has two parts, the chocolate cake and the cream cheese layer. Both are super simple to make and the great thing about this cake is it’s almost impossible to mess up if you grease your pan well!
Preparing Your Pan for the keto fudge Cake
I’m going to be really honest, I’ve has some major fails when it comes to bundt pans and cakes, so I feel uniquely qualified to give some tips here. I used a 10 cup capacity bundt pan for this cake.
- I like to brush the inside of my pan with butter and use cocoa instead of flour to coat the pan.
- If you’re using a fancy pan like me, make sure to grease well in all the ridges and around the edge of the tube in the center.
- Do not use spray coconut oil. It will make the outside of your cake to moist and gummy and it will stick 99.9% of the time.
- Use a good quality bundt pan. I love the bundt pans from Nordicware and they have become my go to when replacing old pans. They are heavy and bake evenly.
- Don’t let your cake cool in the pan too long. About 10-15 minutes after the cake comes out of the oven is the magic window.
Can I use another type of pan?
Yes! If you want a smaller cake, a loaf pan works great! Use half the recipe for one loaf pan or split the batter into two loaves and give one to a friend! I have not test any other type of pan for this cake but if you use a pan that is more shallow, like a 9×13, you will have to shorten your baking time.
Mixing up the batter for this Keto Fudge Ribbon Cake
The batter for this keto fudge cake is super simple to make. All the dry ingredients get combined. Then, the eggs get whipped up for 2-3 minutes till they’re light and foamy. Mix in the dry ingredients, along with the oil, sour cream and vanilla. The batter gets poured into the prepared pan. Then the cream cheese, eggs, powdered sweetener and vanilla get mixed together and poured over the batter.
The cake goes into the oven for 35-45 minutes and baked until a tester comes out clean. If the top is getting too brown, loosely cover it in foil to prevent over browning.
Let the cake cool in the pan for 10-15 minutes and turn it out to cool completely.
In the traditional version of this cake the cream cheese layer sinks to the bottom of the pan and creates a cream cheese layer on the top once turned out. I’ve made this cake at least 5 times and the cream cheese layer shows up in a different spot every time…don’t worry…it all tastes great!
Topping options for the keto fudge cake
When my mom made this cake she turned it out of the pan, cooled it and topped with chocolate syrup. I personally don’t think this keto version needs anything else but here if you’ve gotta have a topping here are a few options to top off your Keto Fudge Ribbon Cake!
- Dust with a little powdered sweetener
- Drizzle with a sugar free chocolate syrup like Choczero
- Make a thin ganache from sugar free chips and some cream
If you’re a chocolate lover, this cake is a must try! Keto Fudge Ribbon Cake is my go to for any holiday gathering or potluck. Fudgy, moist and just so dang good! Leave it plain or top it with whatever you like, this chocolatey cake is a definite crowd pleaser!
Looking for more keto sweet treats…check these out!
- Low Carb Coconut Cake – Dairy Free
- Keto Chocolate Cake with Ganache
- Spicy Keto Chocolate Cookie Truffles
Keto Fudge Ribbon Cake
- 6 eggs
- 1 ½ cup almond flour
- ½ cup coconut flour
- 1/2 cup cocoa
- ½ tsp salt
- 1 cup Lakanto Golden Monkfruit Sweetener I've used Lakanto and Highkey Allulose blend
- 1 ½ tsp baking powder
- 1 tsp. baking soda
- ½ cup avocado oil
- 1/2 cup full fat sour cream
- 1 tsp vanilla
Cream Cheese Frosting
- 8 oz. cream cheese softened
- 2 Tbsp. butter softened
- 6 Tbsp. powdered Lakanto Sweetener
- 1 tsp. vanilla
- 2 Tbsp. coconut flour
- 2 eggs
- Preheat oven to 350 degrees. Thoroughly grease a 10 cup bundt pan and dust with cocoa. Remove all excess cocoa by tapping the pan over the sink. If using loaf pans (see note), grease the inside and line the bottom and sides with parchment and set aside.
- In the mixing bowl of a stand mixer, beat the 6 eggs on medium high to high for2-3 minutes until light and fluffy. Meanwhile, combine the next 7 dry ingredients in a small bowl and stir to combine.
- When the eggs are light and fluffy and doubled in volume, add the dry ingredients to the eggs and mix well to combine. Now, add the oil, sour cream and vanilla and mix one last time scraping down the sides of the bowl to make sure everything is mixed well and pour the batter in the prepared pan.
- In a seperate bowl combine the cream cheese, butter, powdered sweetener, vanilla, coconut flour and eggs and beat until well combined. Pour the cream cheese mixture evenly over the chocolate batter.
- Bake at 350 for 45-50 minutes or until a tester comes out clean. Cool the cake in the pan for 10-15 minutes before turning out to cool completely on a rack or plate. Once cool top as desired and serve. Store covered at room temperature for up to 3 days.
Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.