Description
A rich and luscious keto chocolate pound cake topped with a glossy ganache drizzle, perfect for satisfying your sweet tooth while staying on track with your diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup erythritol
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (for ganache)
- 4 ounces sugar-free dark chocolate (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine almond flour, cocoa powder, baking powder, and salt.
- In another bowl, cream the erythritol and butter until light and fluffy.
- Add the eggs one at a time to the butter mixture, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- For the ganache, heat the heavy cream until just simmering, then pour it over the chopped dark chocolate. Stir until smooth.
- Once the cake is cooled, drizzle the ganache over the top before slicing and serving.
Notes
- Let the cake cool completely before adding the ganache for a neater presentation.
- This cake can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 110mg