Chocolate Peppermint Bundt Cake

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Chocolate Peppermint Bundt Cake
Chocolate Peppermint Bundt Cake

Drizzle chocolate over cake

Chocolate Peppermint Bundt Cake
Chocolate Peppermint Bundt Cake

Sprinkle cake with crushed peppermint candies

Low Carb Chocolate Peppermint Bundt Cake 2
Chocolate Peppermint Bundt Cake

Serve and Enjoy!


I love nothing more than making eye-catching holiday desserts. Ones that trick the eye into thinking it’s an unhealthy, high carb treat. I am pretty sure this peppermint bundt cake fits that description nicely. It got rave reviews from the kids and from my husband’s work out buddies And it can be made completely dairy-free too, just skip the white chocolate drizzle. 

(45 votes, average: 3.47 out of 5)
Peppermint Bundt Cake


  • 2 cups almond flour
  • Sweetener equivalent to 1 cup sugar
  • 1/3 cup cocoa powder
  • 1/3 cup coconut flour
  • 1/3 cup egg white protein powder
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 5 large eggs
  • 3/4 cup unsweetened almond milk
  • 1/2 cup melted coconut oil
  • 1 tsp peppermint extract
  • Chocolate Drizzle:
  • 3 ounces sugar-free dark chocolate, chopped
  • 1 tbsp coconut oil
  • 1/2 tsp peppermint extract
  • White Chocolate Drizzle (optional, not dairy-free):
  • 1 ounce sugar-free white chocolate, chopped
  • 1/2 tbsp coconut oil
  • optional: 2 sugar-free peppermint candies, crushed


  1. Preheat oven to 325F and grease a large bundt pan very well.
  2. In a large bowl, whisk together the almond flour, sweetener, cocoa powder, coconut flour, protein powder, baking powder, and salt. Whisk in eggs, almond milk, coconut oil, and peppermint extract until well combined.
  3. Transfer batter to prepared baking pan and smooth the top. Bake 50 to 60 minutes, until cake is firm to the touch. Remove and let cool 15 minutes, then flip out onto a serving platter to cool completely.
  4. Chocolate Drizzle:
  5. In a small saucepan over low heat, combine the chopped chocolate and coconut oil. Stir until melted and smooth. Stir in peppermint extract and drizzle over cake.
  6. White Chocolate Drizzle (do not add this if you need to be dairy-free)
  7. In a microwave safe bowl, combine white chocolate and coconut oil. Heat on high in 30 second increments, stirring in between, until smooth. Drizzle over cake.
  8. Sprinkle cake with crushed peppermint candies.

Yield: 16

Cholesterol: 59mg

Food energy: 239 kcal

Total fat: 21.01g

Calories from fat: 189

Carbohydrate: 8.28g

Protein per serving: 7.55g

Total dietary fiber: 4.77g

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Joyce McGrady
Joyce McGrady
3 years ago

Good morning. I do not like coconut. I use oat fiber. Have you played with it? I think I will use it in this. Can not wait to try.

4 years ago

What did you use for the sugar-free white chocolate?

6 years ago

I’m wondering the same basic thing: either, where do you get your egg white protein powder (I’m in Denver and, short of going to the evil WF store, I can’t find it in-store) or could I just substitute a more readily available protein powder?

5 years ago
Reply to  LMB

Did you ever try this with the extra protein powder? I’m looking for a substitute for the egg white protein powder as well.

6 years ago

Can vanilla whey protein powder be subbed for the egg white protein powder?

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