Keto Chocolate Pound Cake

Chocolate cake this rich has no business being keto! 🍫🍰

Sometimes a chocolate craving calls for something a little more indulgent than a quick snack, and this pound cake absolutely delivers. The deep chocolate flavor makes it feel like a proper dessert, while the texture is soft, dense, and wonderfully tender. 🤎

Finished with a silky chocolate ganache, every slice feels decadent without being overly sweet. This keto chocolate pound cake is the perfect low-carb treat for an afternoon coffee, a special dessert, or whenever you’re craving something seriously chocolatey.

Servings: 16 

Ingredients

Chocolate Pound Cake

• 2 cups almond flour (224 g)
• ½ cup unsweetened cocoa powder (43 g)
• 2 tbsp black cocoa powder (10 g), or use additional cocoa powder
• ⅓ cup chocolate whey protein powder (36 g)
• 1½ tsp baking powder (6 g)
• 1 tsp espresso powder (2 g)
• ½ tsp salt (3 g)
• ½ cup unsalted butter (113.5 g), softened
• ¾ cup brown sugar substitute (150 g)
• ⅔ cup sour cream (153 g), room temperature
• 1 tsp vanilla extract (5 ml)
• 4 large eggs (200 g), room temperature
• ¼ cup brewed coffee (60 ml), room temperature

Chocolate Ganache

• ⅓ cup heavy whipping cream (80 ml)
• 1 tbsp allulose (about 12 g), or xylitol
• 2 oz sugar-free chocolate chips (57 g)

Directions

Make the Pound Cake

1. Preheat the oven to 325°F (165°C). Grease a 9 × 5-inch (23 × 13 cm) metal loaf pan. Line the bottom with parchment paper, leaving some overhang to help lift the cake out, then lightly grease the parchment.
2. In a large bowl, whisk together the almond flour, cocoa powder, black cocoa, whey protein powder, baking powder, espresso powder, and salt. Break up any noticeable lumps.
3. In a separate large bowl, beat the softened butter and brown sugar substitute for about 2 minutes, until light and fluffy.
4. Beat in the sour cream and vanilla until smooth.
5. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
6. Add the dry ingredients and mix until the batter is evenly combined. Pour in the room-temperature coffee and mix until incorporated.
7. Transfer the batter to the prepared loaf pan and smooth the surface.
8. Bake for 60–75 minutes, or until the loaf has risen and the top feels just firm when gently pressed. Avoid overbaking.
9. Let the cake cool in the pan for 30 minutes. Run a knife around the edges, then use the parchment overhang to lift the loaf from the pan. Transfer to a rack and cool completely.

Make the Chocolate Ganache

1. Add the heavy cream and allulose to a small saucepan over medium heat. Bring just to a simmer.
2. Remove from the heat and add the chocolate chips. Let them sit for a few minutes to soften.
3. Whisk until completely smooth.
4. Drizzle the ganache over the cooled pound cake and allow it to set before slicing.

Storage

Keep the cake tightly wrapped at room temperature for up to 4 days or refrigerate for up to 1 week. The pound cake can also be frozen for several months.

Macros

Per slice

• Calories: 216 kcal
• Fat: 18.4 g
• Protein: 7.8 g
• Total Carbs: 7.1 g
• Fiber: 3.6 g
• Net Carbs: 3.5 g