Why You’ll Love This Recipe
If you’re following a keto or low-carb diet and miss the taste of a traditional chocolate pound cake, this recipe is your answer! The almond flour creates a tender crumb, while the cocoa powder and espresso powder bring out the depth of chocolate flavor. The addition of chocolate whey protein powder ensures that the cake is not only rich in flavor but also packed with protein. Topped with a sugar-free ganache, this cake is the ultimate guilt-free indulgence that will impress everyone, keto or not.
Ingredients
For the pound cake:
- 2 cups (224 g) almond flour
- 1/2 cup (43 g) cocoa powder
- 2 tbsp (10.14 g) black cocoa powder (or more cocoa powder)
- 1/3 cup (36 g) chocolate whey protein powder
- 1 1/2 tsp baking powder
- 1 tsp espresso powder
- 1/2 tsp salt
- 1/2 cup (113.5 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar substitute
- 2/3 cup (153.33 g) sour cream, room temperature
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 1/4 cup (59.15 ml) room temperature coffee
For the chocolate ganache:
- 1/3 cup (78.86 ml) heavy whipping cream
- 1 tbsp allulose or xylitol
- 2 ounces (56.7 g) sugar-free chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the pound cake:
- Preheat your oven to 350°F (175°C) and grease and line a loaf pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, black cocoa powder, chocolate whey protein powder, baking powder, espresso powder, and salt.
- In a separate mixing bowl, beat together the softened butter and brown sugar substitute until smooth and creamy.
- Add the sour cream, vanilla extract, and eggs to the butter mixture, one at a time, mixing well after each addition. Add the room temperature coffee and mix until combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until smooth and fully combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the chocolate ganache:
- In a small saucepan, heat the heavy whipping cream and allulose (or xylitol) over medium heat until it begins to simmer.
- Remove the saucepan from the heat and stir in the sugar-free chocolate chips until they are completely melted and the ganache is smooth.
- Allow the ganache to cool slightly before pouring it over the cooled pound cake.
Servings and timing
- Servings: This recipe yields about 8-10 slices, depending on thickness.
- Prep time: 15 minutes
- Cook time: 45-50 minutes
- Total time: 1 hour 10 minutes (including cooling time)
Variations
- Add-ins: You can add chopped nuts like walnuts or pecans to the batter for some added crunch.
- Flavored ganache: For a twist, you can add a splash of vanilla extract or a pinch of sea salt to the ganache to elevate the flavors.
- Vegan version: Use dairy-free butter, a plant-based protein powder, and a flax or chia egg replacement for a vegan-friendly version of this cake.
Storage/Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3-4 days. If you want to keep it fresh longer, you can store it in the refrigerator for up to a week. To reheat, simply warm a slice in the microwave for about 10-15 seconds or place it in a low-heat oven (around 300°F/150°C) for a few minutes.
FAQs
1. Can I use a different sweetener for this recipe?
Yes, you can use other keto-friendly sweeteners like erythritol or monk fruit sweetener, but keep in mind that this may slightly alter the texture of the cake.
2. Can I use a different protein powder?
Yes, if you don’t have chocolate whey protein powder, you can use vanilla whey protein or any other type of protein powder, but the chocolate flavor may be less intense.
3. Can I use a different type of flour instead of almond flour?
Almond flour is best for this recipe to keep it keto-friendly, but you can try other nut flours or even coconut flour. However, you may need to adjust the measurements as these flours absorb moisture differently.
4. How do I know when the pound cake is done?
The pound cake is done when a toothpick or cake tester comes out clean from the center. If the cake still appears wet, return it to the oven for a few more minutes and test again.
5. Can I freeze this pound cake?
Yes, you can freeze the pound cake! Wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw at room temperature when you’re ready to enjoy it.
6. Can I add a frosting instead of ganache?
Yes! You can top this pound cake with cream cheese frosting or whipped cream for an extra indulgent treat.
7. Is this pound cake suitable for someone on a low-carb diet?
Yes! This recipe is keto-friendly and low in carbs, making it a perfect dessert for anyone following a low-carb or ketogenic diet.
8. Can I make this pound cake without coffee?
Yes, you can skip the coffee if you prefer, but it helps enhance the chocolate flavor. You can substitute it with hot water or milk if desired.
9. Can I use regular cocoa powder instead of black cocoa powder?
Yes, you can use regular cocoa powder, but black cocoa powder provides a deeper, more intense chocolate flavor. If you’re using regular cocoa powder, the color of the cake may be lighter.
10. How should I serve this pound cake?
This keto chocolate pound cake is delicious on its own or topped with a scoop of sugar-free ice cream or fresh berries. You can also drizzle extra ganache on top for an indulgent treat.
Conclusion
This Keto Chocolate Pound Cake is the ultimate low-carb dessert for chocolate lovers. Moist, decadent, and topped with a rich sugar-free ganache, it’s a dessert that feels indulgent without the guilt. Perfect for any occasion or just a sweet treat after a keto-friendly meal, this cake will become your go-to recipe for satisfying your chocolate cravings!
Print
Keto Chocolate Pound Cake
- Total Time: 1 hour 10 minutes (including cooling time)
- Yield: 8-10 slices
- Diet: Gluten Free
Description
This Keto Chocolate Pound Cake is a rich, decadent dessert that delivers all the chocolatey indulgence you crave without compromising your low-carb lifestyle. Made with almond flour, cocoa powder, and protein powder, this cake is moist, flavorful, and topped with a luscious sugar-free chocolate ganache. Perfect for keto dessert lovers, it’s a guilt-free treat that will impress anyone, keto or not!
Ingredients
For the pound cake:
2 cups (224 g) almond flour
1/2 cup (43 g) cocoa powder
2 tbsp (10.14 g) black cocoa powder (or more cocoa powder)
1/3 cup (36 g) chocolate whey protein powder
1 1/2 tsp baking powder
1 tsp espresso powder
1/2 tsp salt
1/2 cup (113.5 g) unsalted butter, softened
3/4 cup (150 g) brown sugar substitute
2/3 cup (153.33 g) sour cream, room temperature
1 tsp vanilla extract
4 large eggs, room temperature
1/4 cup (59.15 ml) room temperature coffee
For the chocolate ganache:
1/3 cup (78.86 ml) heavy whipping cream
1 tbsp allulose or xylitol
2 ounces (56.7 g) sugar-free chocolate chips
Instructions
For the pound cake:
-
Preheat your oven to 350°F (175°C) and grease and line a loaf pan with parchment paper.
-
In a large bowl, whisk together the almond flour, cocoa powder, black cocoa powder, chocolate whey protein powder, baking powder, espresso powder, and salt.
-
In a separate bowl, beat the softened butter and brown sugar substitute until smooth and creamy.
-
Add sour cream, vanilla extract, and eggs to the butter mixture, one at a time, mixing well after each addition. Add the room temperature coffee and mix to combine.
-
Gradually add the dry ingredients into the wet mixture, mixing until fully combined.
-
Pour the batter into the prepared loaf pan and smooth the top.
-
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the chocolate ganache:
-
In a small saucepan, heat the heavy whipping cream and allulose (or xylitol) over medium heat until simmering.
-
Remove from heat and stir in sugar-free chocolate chips until smooth.
-
Allow the ganache to cool slightly before pouring it over the cooled cake.
Notes
Storage: Store leftovers in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week. You can also freeze the cake for up to 2-3 months.
Vegan Option: Use dairy-free butter, a plant-based protein powder, and a flax or chia egg replacement for a vegan-friendly version.
Add-ins: Consider adding chopped nuts like walnuts or pecans to the batter for texture.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert, Keto, Low-Carb
- Method: Baking
- Cuisine: Keto, American
