Description
This rich and moist Keto Chocolate Pound Cake is the perfect low-carb dessert for chocolate lovers.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup erythritol or a preferred low-carb sweetener
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the almond flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the erythritol and softened butter until creamy.
- Add the eggs, vanilla extract, and heavy cream to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients 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.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg