Berry Keto Bundt Cake
Published May 23, 2021 • Updated March 8, 2026
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This keto bundt cake has a buttery vanilla crumb topped with melted sugar-free white chocolate and fresh berries. I bake it every summer and the texture is spongy, tender, and holds up to all the toppings.
I’ve been making this cake for summer gatherings since 2019, and it’s the one dessert that disappears first every time. The base is a buttery vanilla cake made with a blend of almond flour and coconut flour, baked in a bundt pan until the outside gets golden and the inside stays soft and spongy. I top the whole thing with melted sugar-free white chocolate and a pile of fresh berries for a red, white, and blue look that works for the Fourth of July, Memorial Day, or honestly any weekend cookout.
The cake itself is straightforward. I cream softened butter with monkfruit sweetener until it’s light and fluffy, then mix in eggs, sour cream, and vanilla. The dry ingredients go in last. The sour cream is what keeps this cake moist for days, and I’ve tried leaving it out before. Don’t. The texture goes dry and crumbly without it. One thing I always do is make sure every ingredient is at room temperature before I start. Cold eggs and cold sour cream don’t blend as smoothly, and you end up with a denser cake.
For the pan, I use a 10-inch Nordic Ware star-shaped bundt pan to keep the patriotic theme going. But any standard bundt pan works. If you don’t have one, a 9-inch springform pan or even two round cake pans will do the job (just watch the bake time since it’ll be shorter). The key with any bundt pan is greasing it well. I double-grease mine: a layer of softened butter rubbed into every crevice, then a light coating of baking spray on top. This is the difference between a cake that slides out clean and one that leaves half of itself behind.
Once the cake comes out of the oven, I let it cool in the pan for a full 30 minutes before flipping. Rushing this step is how cakes crack or fall apart. After 30 minutes, I place a wire rack over the top, flip the whole thing, and give the counter a firm tap if it doesn’t release right away. It always comes out in one piece when the pan is greased properly.
For the topping, I melt ChocZero white chocolate chips in the microwave at 30-second intervals, stirring between each round, with a little coconut oil to thin it out. Then I drizzle it over the cooled cake and pile on the berries. I go heavy on strawberries, raspberries, and blackberries since they’re the lowest carb options. I use blueberries sparingly (they’re 17.5g net carbs per cup compared to about 6g for blackberries), just enough for the blue color.
One reader mentioned her cake was only 2.5 inches tall. That’s actually about right for a single batch in a full-size bundt pan. If you want a taller, more dramatic cake, double the recipe. I’ve done it both ways and the doubled version looks incredible, but the single batch tastes exactly the same and feeds 10-12 people without any issue.
This berry keto cake pairs well with other summer favorites. I usually make a summer berry trifle or strawberry shortcake kebabs alongside it for a full dessert spread. If you want another berry dessert, my keto strawberry cake is a good one. For fall baking, my pumpkin chocolate cake uses the same pan prep method.
Storage is simple. I keep leftovers in an airtight container at room temperature for up to 3 days. The white chocolate drizzle and berries hold up fine. For longer storage, I slice the cake (without the toppings), wrap individual slices in plastic wrap, and freeze them for up to 2 months. Thaw at room temperature and add fresh toppings when you’re ready to serve.
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Keto Bundt Cake Ingredients
1 3/4 cup almond flour -
1/3 cup coconut flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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1/3 cup monkfruit blend sweetener
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4 eggs
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1/3 cup sour cream
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1 teaspoon vanilla extract
Toppings Ingredients
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1 cup sugar free white chocolate baking chips
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1 teaspoon coconut oil
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1 cup assorted berries (raspberries, blackberries, strawberries, blueberries)
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 325 degrees. Grease a star shaped bundt cake pan with butter and set aside.
Mix dry ingredients
Whisk together almond flour, coconut flour, baking powder and salt in a medium bowl. Set aside.
Cream butter and sweetener
Using a large bowl, cream the butter until light and fluffy. Add sweetener and mix until fluffy.
Mix it all together
To the butter mixture, crack in eggs, sour cream and vanilla. Mix until combined. Then mix in dry ingredients.
Bake and cool
Scoop cake batter into the prepared bundt pan. Bake at 325 degrees for about 30-35 minutes or until cooked through. Remove from the oven and let cool for a few minutes before removing the bundt cake. To remove, loosen some of the sides with a knife (if needed). Place a wire rack over the top of the bundt pan and flip over. Cake should slide out; however, it may need a good whack on the counter to dislodge.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How do I store this cake or freeze leftovers?
I keep mine in an airtight container at room temperature for up to 3 days and the texture stays soft. For longer storage, I slice the cake without toppings, wrap each piece tightly in plastic wrap, and freeze for about 2 months. I thaw slices on the counter for about an hour, then add fresh berries and a new drizzle of white chocolate before serving. The texture comes back perfectly, which is why I often bake a double batch and freeze half.
Why did my cake stick to the pan?
I had this happen twice before I figured out my method. Now I double-grease: softened butter rubbed into every crevice with my fingers, then a light coat of baking spray on top. I also let the cake cool in the pan for a full 30 minutes before flipping. Rushing the cooling is usually the other reason cakes stick. If I'm using a detailed pan with lots of ridges, I spend extra time working the butter into every groove by hand.
Why do I need both almond flour and coconut flour?
I tested this with almond flour only and the cake was too dense and greasy. Coconut flour only made it dry and crumbly. The combination is what gives this cake its spongy, tender crumb. I use mostly almond flour with just a small amount of coconut flour. The coconut flour absorbs extra moisture and creates a lighter texture that actually feels like real cake.
What can I substitute for monkfruit sweetener?
I've made this with straight erythritol and it works, though the sweetness is slightly less intense. Allulose is my second favorite option. It browns a little more than monkfruit blends, so I check the cake about 5 minutes earlier. I haven't had luck with stevia drops in baked goods since the liquid changes the batter consistency.
Can I make this dairy-free?
I haven't done a full dairy-free version of this specific recipe, but I've swapped sour cream for full-fat coconut cream in other keto cakes and gotten decent results. The texture won't be identical since sour cream adds acidity that helps the baking powder activate harder (more lift, softer crumb). For the butter, coconut oil works at a 1:1 ratio but the flavor shifts. I'd call it a solid workaround, not a perfect match.
Can I make mini versions instead of one large cake?
I've made this in a silicone 6-cavity mini bundt mold and it works well. I fill each cavity about three-quarters full and reduce the bake time to 18-22 minutes. They're done when a toothpick comes out clean. The drizzle and berries look even prettier on the small ones since each person gets their own decorated cake. I do this for parties where I want individual servings instead of slicing.
How many net carbs are in each slice?
I cut mine into 12 slices. The cake base itself is mostly almond flour, butter, eggs, and a small amount of coconut flour, so the carb count per slice stays low. Where you need to watch it is the berries on top. I go heavy on blackberries (6.1g net carbs per cup) and raspberries (6.6g per cup) and use blueberries sparingly since they run 17.5g per cup. Check the nutrition card on this page for the exact per-serving breakdown.
How do I keep the white chocolate drizzle from seizing?
I've ruined a batch by microwaving too long. White chocolate burns faster than dark, so I use 20-second bursts and stir after every round. A teaspoon of coconut oil mixed in before melting helps it stay smooth. If it starts to thicken and get grainy, I add a tiny bit more coconut oil and stir hard. That usually saves it. Once it fully seizes into a clump, there's no rescuing it, so I go slow from the start.
Brought this to a birthday brunch last weekend and two people asked which bakery it came from before I even had a chance to cut it. The fresh berries over the white chocolate made it look like it belonged in a pastry case.
Brought this to a birthday dinner and set it on the dessert table without saying anything. Before I even sat down, someone was asking our host where she found the bakery. The star pan, white chocolate drizzle, fresh berries. Looks like you actually tried. Mentioned it was keto and almond flour, got the polite-disbelief face. Best part of the night.
That polite-disbelief face is the goal every time. They expect it to taste like compromise and then it just... doesn't.
My sister saw the white chocolate drizzle and cut herself a slice before I even said it was keto. Told her after. She stood there reading the ingredient list like she was hunting for where I'd snuck in the real sugar.
The ingredient-list investigation is the best part. Monkfruit doesn't exactly read as sugar so she probably walked away still confused about where I hid it.
Third time making this and I've landed on creaming the butter a full two minutes longer than feels necessary. The crumb gets noticeably lighter because of it. With the Lily's white chocolate melted on top, the texture contrast is really something.
I was skeptical about the almond and coconut flour combo holding up in a bundt pan, but this baked into the most tender, spongy crumb I've gotten out of a keto cake. The sour cream is doing something I didn't expect.
The sour cream adds acidity on top of the fat, so the baking powder activates harder. More lift, softer crumb. I tested without it once and the texture was noticeably denser.
My mom made bundt cake every summer when I was little and I stopped letting myself think about it when I went keto three years ago. Made this last weekend. The vanilla crumb is spongy and soft and it caught me off guard. Not the same, but close enough that I had to text her a photo. Four stars because I burned my first white chocolate drizzle, but I'm making this for Easter and already looking forward to it.
Texting her the photo is the best. White chocolate burns fast, so I do 20-second bursts and stir every time. A tiny drop of coconut oil will save it if it starts to seize.
This brought me right back to my grandma's summer birthday parties (she always made a white cake with berries on top). The spongy texture with the melted white chocolate is so close to what I remember, and now I can actually eat it without feeling terrible after. Made my whole week honestly.
That image of your grandma's summer parties is so good. The white chocolate drizzle was my attempt to recreate that same feeling, honestly. Glad it holds up to the memory.
The cake was a hit! Very good but was only 2 1/2” tall. Next time I will double the recipe.
That height is totally normal for a single batch in a full-size bundt pan. The doubled version is way more dramatic looking on a table though. Good call.