Keto Ghost Bundt Cakes
Published October 3, 2021 • Updated January 21, 2026
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These mini ghost cakes are a fun Halloween dessert I’ve made for years, light vanilla cakes drizzled with a sugar-free glaze and topped with candy eyes to keep things festive without turning it into a sugar overload.
1 bundt cake
12
Servings
338
Calories
30g
Fat
6.5g
Protein
3.3g
Net Carb
11.6g
Total Carbs
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.
Every October I get the same request from my kids: “Can we bake something spooky?”
And every year I try to deliver something that feels festive without turning Halloween into a sugar free-for-all that leaves everyone wired and cranky before trick-or-treating.
Sadly, my kids are older now, but these little ghost cakes were born out of that exact challenge.
They’re mini vanilla cakes baked in a bundt pan, drizzled with a simple white chocolate glaze, and finished with candy eyes so they actually look like ghosts. I’ve made these multiple times over the years, tweaking the batter so they stay moist, release cleanly from the pan, and don’t dry out once they cool…which is surprisingly tricky with low-carb baking.
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Ingredients
1 1/2 cups almond flour -
1/4 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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1/4 cup sugar-free sweetener
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1/2 cup sugar-free white chocolate chips, melted (plus more for decorating)
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4 large eggs
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1/3 cup sour cream
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1 teaspoon vanilla extract
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mini bundt cake pans
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Candy Eyes
Step by Step Instructions
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Preheat oven and prepare bundt pans
Preheat oven to 325 degrees F. Grease a mini bundt cake pan with cooking spray and set aside.
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Combine dry ingredients
Whisk together almond flour, coconut flour, baking powder and salt in a medium bowl. Set aside.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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Cream butter and sweetener
In a large bowl, cream the butter until light and fluffy (2-3 minutes). Add sugar-free sweetener and mix until smooth and fluffy.
Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup sugar free sweetener
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Add remaining ingredients
Add melted white chocolate, eggs, sour cream and vanilla to the butter mixture. Mix until combined. Slowly mix in the dry ingredients to the wet ingredients.
Ingredients
- 1/2 cup sugar free white chocolate chips
- 4 eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla
Quick Tip
Place the white chocolate chips in a microwave-safe bowl and microwave in 20–30 second intervals, stirring well between each round, until mostly melted. Keep stirring until smooth, as the residual heat will finish melting the chocolate without overheating or seizing it. -
Bake
Using a spoon, add batter into the mini bundt cavities. Bake at 325 degrees F for about 25 minutes or until cooked through. Remove from oven and let cook for a few minutes before removing the bundt cakes from the mold.
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Make them spooky
Decorate each cake by drizzling melted white chocolate over the top and add two candy eyes to make them ghosts.
