@awakeningtheclean: Dense, tender, and ultra-moist, this Keto Chocolate Pound Cake has all the hallmarks of the classic recipe. It has a rich chocolate flavor and a perfect crumb. And oh that sweet drippy chocolate glaze! Course Dessert Cuisine American Keyword chocolate pound cake Prep Time 25 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 35 minutes Servings 16 servings Calories 216kcal Author Carolyn Equipment * 1 9x5 inch loaf pan Ingredients Pound Cake * 2 cups almond flour * 1/2 cup cocoa powder * 2 tbsp black cocoa powder (or more cocoa powder) * 1/3 cup chocolate whey protein powder * 1 1/2 tsp baking powder * 1 tsp espresso powder * 1/2 tsp salt * 1/2 cup unsalted butter softened * 3/4 cup brown sugar substitute * 2/3 cup sour cream room temperature * 1 tsp vanilla extract * 4 large eggs room temperature * 1/4 cup room temperature coffee Chocolate Ganache * 1/3 cup heavy whipping cream * 1 tbsp allulose or xylitol * 2 ounces sugar-free chocolate chips Instructions * Preheat the oven to 325ºF and grease a 9x5 inch metal loaf pan. Line the bottom with parchment paper with overhanging sides and grease the parchment. 
 * In a large bowl, whisk together the almond flour, cocoa powders, whey protein, baking powder, espresso powder, and salt. Break up any clumps as much as possible. 
 * 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.
 * Add the almond flour mixture and beat until well combined, then beat in the coffee (or water). 
 * Spread the batter in the prepared pan and smooth the top. Bake 60 to 75 minutes, until the top is risen and is just firm to the touch. Do not over-bake. 
 * Remove and let 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. 
 Chocolate Ganache * 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. 
 Notes Storage Information: Store the cake, tightly wrapped up, on the counter for up to 4 days and in the fridge for up to a week. It can also be frozen for several months.  Nutrition Serving: 1slice | Calories: 216kcal | Carbohydrates: 7.1g | Protein: 7.8g | Fat: 18.4g | Saturated Fat: 7.8g | Fiber: 3.6g Recipe 🔗👉 https://alldayidreamaboutfood.com/keto-chocolate-pound-cake/ Credit & Gratitude This recipe is inspired by Carolyn from All Day I Dream About Food. Explore more of her creations here: ❤️🔗👉 alldayidreamaboutfood.com #creatorsearchinsights #keto #ketorecipes #poundcake #chocolatecake

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Thursday 20 August 2026 12:37:43 GMT