Keto Chocolate Pound Cake – All Day I Dream About Food

Ingredient Notes

• Almond flour: Fine blanched almond flour provides the best results for all sorts of keto cakes. I do not recommend coconut flour in this recipe, but you could try sunflower seed flour if you want to be nut-free.
• Cocoa powder: I use a combination of Dutch process cocoa powder and black cocoa powder. If you can’t find black cocoa powder, just use more of the Dutch process.
• Protein powder: Even for pound cake, a little protein powder helps the texture. I really love the chocolate protein powder from Just Ingredients. But any whey, egg white, or vegan protein should work.
• Sweetener: I recommend using a brown sugar substitute for the best flavor. You do need a granulated sweetener for this recipe, as beating it into the butter helps the texture.
• Coffee: I add a little brewed coffee and espresso powder to help enhance the chocolate flavor in this pound cake.
• Sour cream: I love using sour cream in baked goods like keto muffins and cakes. It makes this pound cake extra tender. You can sub Greek yogurt if you must, but it’s not quite the same.
• Heavy whipping cream: This is used to make the chocolate ganache glaze for the cake.
• Sugar-free chocolate chips: Your preferred brand will work well.
• Kitchen staples: Butter, eggs, vanilla extract, baking powder and salt.

Step by Step Directions

1. Combine the dry ingredients: Whisk together the almond flour, cocoa powders, whey protein, baking powder, espresso powder, and salt. Break up any clumps as much as possible.
2. Combine the wet ingredients: In another large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Add the sour cream and vanilla extract and beat in until smooth. Add the eggs one at a time, beating after each addition. Scrape down the beaters and the sides of the bowl.
3. Beat the two mixtures together: Add the almond flour mixture and beat until well combined, then beat in the coffee (or water).
4. Bake: Spread the batter in a greased 9×15 inch metal loaf pan lined with parchment paper and smooth the top. Bake at 325ºF for 60 to 75 minutes, until the top is risen and is just firm to the touch. Do not over-bake. Cool in the pan for 30 minutes. Loosen the edges with a sharp knife and lift the loaf out by the overhanging parchment. Let cool completely.
5. Prepare the glaze: In a small saucepan over medium heat, combine the cream and allulose. Bring to a simmer. Add the chocolate chips and let sit a few minutes to melt, then whisk until smooth. Drizzle over the cooled pound cake.

Tips for Success

Pound cake isn’t hard to make but it’s worth taking the time to do it right. The unique dense-but-tender quality takes some attention to detail so don’t skip steps or try to take shortcuts!

Be sure to have all of your cake ingredients at room temperature. That includes the butter, eggs, sour cream, and coffee. Also be sure to scrape down the sides of the bowl and the beaters multiple times to get everything properly mixed in.

Whisk the dry ingredients together before you start, and use a fork to break up any clumps in the almond flour, cocoa powder, or protein powder. This goes a long way to making a smooth batter.

Do not over-bake this cake. Keep a close eye on it while it’s in the oven. When the top has risen and feels firm to the touch, with no squishiness underneath, get it out and let it cool.

Sweetener Options

I recommend a granular sweetener for the cake itself, as you need to whip air bubbles into the butter and only a crystalline structure will do that. I also caution against using allulose in the cake, as it takes a long time to bake. Allulose will brown it much faster and the outside will likely become burnt.

For the glaze, I add 1 tablespoon of allulose to keep it from re-crystallizing. If you don’t have allulose, you can try xylitol. You can make the glaze without it but it often does get that re-crystallization as the erythritol sweetener cools.