For the pound cake:

1. Preheat your oven to 350°F (175°C) and grease and line a loaf pan with parchment paper.

2. In a large bowl, whisk together the almond flour, cocoa powder, black cocoa powder, chocolate whey protein powder, baking powder, espresso powder, and salt.

3. In a separate bowl, beat the softened butter and brown sugar substitute until smooth and creamy.

4. 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.

5. Gradually add the dry ingredients into the wet mixture, mixing until fully combined.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the chocolate ganache:

1. In a small saucepan, heat the heavy whipping cream and allulose (or xylitol) over medium heat until simmering.

2. Remove from heat and stir in sugar-free chocolate chips until smooth.

3. Allow the ganache to cool slightly before pouring it over the cooled cake.