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Keto Chocolate Pound Cake with Drippy Chocolate Glaze Recipe

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4 from 9 reviews

A rich and ultra-moist Keto Chocolate Pound Cake that offers all the indulgence of a traditional chocolate pound cake but fits perfectly within a low-carb lifestyle. Dense yet tender with a deep chocolate flavor and finished with a luscious sugar-free chocolate ganache, this cake is ideal for keto dieters and chocolate lovers alike.

  • Author: Zara
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Ingredients

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

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

  1. Preheat and prep the pan: Preheat your oven to 325ºF (163ºC). Grease a 9×5 inch metal loaf pan, then line the bottom with parchment paper leaving overhanging sides for easy removal. Grease the parchment as well.
  2. Mix dry ingredients: In a large bowl, whisk together almond flour, cocoa powder, black cocoa powder, chocolate whey protein powder, baking powder, espresso powder, and salt. Break up any lumps thoroughly to ensure a smooth batter.
  3. Cream butter and sweetener: In another large bowl, beat softened butter with the brown sugar substitute until light and fluffy, about 2 minutes. This will give your cake a tender crumb.
  4. Add sour cream and vanilla: Beat in the sour cream and vanilla extract until completely combined and smooth, adding moisture and tang to the cake.
  5. Incorporate eggs: Add eggs one at a time, beating well after each addition. Stop to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
  6. Combine wet and dry: Gradually add the dry ingredient mixture to the wet, beating until just combined. Then beat in the coffee (or water) to enhance the chocolate flavor and keep the cake moist.
  7. Bake the cake: Spread batter evenly into the prepared loaf pan and smooth the top. Bake for 60 to 75 minutes until the cake is risen and just firm to the touch. Be careful not to overbake to maintain moistness.
  8. Cool the cake: Remove from oven, let cool in pan for 30 minutes. Run a sharp knife around the edges, then lift the cake out by the parchment overhang and allow to cool completely on a wire rack.
  9. Prepare ganache: In a small saucepan over medium heat, combine heavy cream and allulose. Bring to a gentle simmer.
  10. Melt chocolate: Remove from heat, add sugar-free chocolate chips and let sit for a few minutes until melted. Whisk until smooth.
  11. Glaze cake: Drizzle the warm ganache over the cooled pound cake, allowing it to drip down the sides for a beautiful glossy finish.

Notes

  • Store the cake tightly wrapped at room temperature for up to 4 days or refrigerate for up to a week.
  • For longer storage, the cake freezes well for several months; thaw completely before glazing.
  • Using room temperature ingredients helps ensure a smooth batter and even baking.
  • The coffee enhances the chocolate notes but can be substituted with water if preferred.
  • Monitor baking time closely to avoid a dry cake; check firmness gently near the end of baking.

Find it online: https://zaracooking.com/keto-chocolate-pound-cake-with-drippy-chocolate-glaze-recipe/