This is the very best double chocolate keto pound cake. A chocolate lover’s dream come true – super decadent low carb pound cake, perfectly moist and full of chocolate flavor. Enjoy a grain-free, gluten-free, sugar-free slice of this incredible keto chocolate cake that’s only 3g net carbs!
My Favorite Keto Chocolate Pound Cake
This is indeed my favorite low carb chocolate cake. It’s made with ingredients that I’m sure you already have in your pantry, loaded with cocoa powder and espresso powder to boost the chocolate flavor. It’s love at first bite, guaranteed!
- My Favorite Keto Chocolate Pound Cake
- Ingredients for Chocolate Keto Pound Cake
- How to Make the Best Keto Chocolate Pound Cake
- Tips for Making The Best Low Carb Chocolate Pound Cake
- How To Store Chocolate Low Carb Pound Cake Leftovers
- More Keto Chocolate Desserts
- Super Moist Double Chocolate Keto Pound Cake
If you made my keto blueberry bread or low carb strawberry bread, you know that I’m a huge fan of keto pound cake. They are super versatile, incredibly easy to make, ultra-tasty, and loaded with berries and vanilla flavor. So without much talking, let get straight into making this fantastic almond flour pound cake.
Ingredients for Chocolate Keto Pound Cake
I’m a huge fan of keto desserts that come together in a matter of minutes. This low carb chocolate pound cake is made with just the essential low carb ingredients, so you don’t need to make that extra trip to the market. Trust me when I say this is dangerously delicious. That’s perfect for that afternoon chocolate craving hits, but with no sugar.
- Low Carb Flours: As usual, we’ll need a blend of unbleached almond flour and coconut flour to get the best airy texture. When baking with only one of these two, the result isn’t exactly the best. It may become very dry or gritty, and we’re looking for an airy and moist gluten-free cake.
- Eggs – Always use large eggs at room temperature. They keep this chocolate bread extra moist and bind all the ingredients into a delicious dessert.
- Cocoa powder – Use unsweetened as always because we don’t need extra sugars. My favorite is Dutch-process cocoa powder because it adds a deep and rich chocolate flavor. So decadent, this is the one I usually order online. No problem with using any cocoa powder you have on hand -The result it’s still incredible.
- Butter – In this recipe, we’ll use unsalted butter that’s softened to room temperature. This helps the batter become smooth as silk.
- Sweetener – My favorite is an Erythritol and Monk Fruit Blend because it adds the perfect amount of sweetness without any funky aftertaste.
- Baking powder – acts as a leavener, giving this cake a little lift and fluffy it up for the best texture.
- Espresso Powder – much needed in any chocolate dessert as it enhances the flavor of chocolate. Don’t worry if you’re not a coffee fan. You can’t taste the coffee flavor at all. Trust me on this!
- Vanilla – Just a bit of vanilla extract is needed. Go for a natural, high-quality extract, and avoid imitation of vanilla for the best flavor.
- Chocolate Chips – I love adding these sugar-free semi-sweet chocolate chips. If you can’t find chocolate chips, just chop up an unsweetened chocolate bar of choice and use chocolate chunks instead – so good!
- Optional ingredients include roasted hazelnuts that add that perfect, much-needed crunch. In fact, any roasted nuts work great here.
How to Make the Best Keto Chocolate Pound Cake
To make this keto chocolate chip cake perfect, you’ll need to follow just a few basic steps. Make a smooth chocolate batter, bake the cake in the preheated oven, and enjoy this cake with friends and family.
- Preheat the oven to 350°F /180°C. Grease a 9×5″ loaf pan with butter and line it with parchment paper. Set aside.
- Make a smooth chocolate batter – In a large mixing bowl, mix the wet ingredients and sweetener. Use a hand mixer and mix for 2-3 minutes until the mixture looks frothy.
- Combine the dry ingredients: cocoa powder, espresso powder, almond flour, baking powder, and coconut flour.
- Combine the dry and the wet ingredients, and using a spatula, incorporate chocolate chips
- Transfer the batter to the pan and smooth down the top using a spatula. Sprinkle some roasted hazelnuts or more chocolate chips.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean!
- Let the cake cool for about 20 minutes in the pan, then transfer to a rack to completely cool. Slice and serve!
Tips for Making The Best Low Carb Chocolate Pound Cake
- Don’t skip espresso powder: It’s extremely important to add instant coffee granules or espresso powder into the batter. The role of coffee is to enhance the chocolate flavor and make it extra delicious!
- Do not overbake – So, how do I know when the cake is ready? As no one likes a dry keto pound cake, keep an eye on the oven as the baking time might vary from oven to oven. Be sure to check this cake halfway through the baking time, and if the edges look dark, cover it with a piece of aluminum foil. You’ll know it’s baked when a toothpick inserted in the cake comes out clean. A few crumbs remaining means the sugar-free cake is perfectly moist!
- Allow cooling before slicing. This helps the cake firm up a little bit so it holds its shape.
- It’s important to use high-quality ingredients, especially cocoa powder and sweetener, as they can greatly impact the cake’s flavor and texture.
How To Store Chocolate Low Carb Pound Cake Leftovers
I love that this pound cake tastes even more delicious the next day. To keep it moist, don’t refrigerate it and store it at room temperature in an air-tight container. It remains fresh for about 3 days.
If you prefer to store it in the fridge, wrap it tightly with foil and make sure to slightly warm a slice up just before serving!
More Keto Chocolate Desserts
- The Best Keto Double Chocolate Muffins • Super Moist and Fudgy
- Keto Chocolate Zucchini Bread
- Flourless Double Chocolate Chip Cookies
- Keto Flourless Chocolate Cake Recipe
- The Best Fudgy Keto Brownies
- Triple Chocolate Cheesecake Bars
PS: If you want all my best keto dessert recipes in one place, check my latest e-book: Incredibly Easy Keto Desserts!
Super Moist Double Chocolate Keto Pound Cake
Description
Ingredients
- 6 large eggs room temperature
- 2 cups almond flour blanched
- 2 tbsp coconut flour
- ½ cup cocoa powder
- 2 tsp baking powder
- 3 tbsp heavy whipping cream or coconut cream
- 3/4 cup Sweetener
- 4 tbsp butter softened
- 2 tsp vanilla extract
- 1 tsp espresso powder
- ½ cup sugar-free chocolate chips
- 1/4 cup roasted hazelnuts optional
Instructions
- Preheat your oven to 350°F /180°C. Grease a 9×5″ loaf pan with butter and line it with parchment paper. Set aside.
- In a large mixing bowl, add the eggs, butter, sweetener, heavy cream, vanilla extract. Using a hand mixer, mix for 2-3 minutes until the eggs look frothy.
- In another bowl, combine the dry ingredients: cocoa powder, espresso powder, almond flour, baking powder, and coconut flour.
- Combine the dry and the wet ingredients until well incorporated. Incorporate chocolate chips!
- Transfer the batter to the pan and smooth down the top using a spatula. Sprinkle some roasted hazelnuts or more chocolate chips.
- Bake for about 50-60 minutes or until cooked through (it should pass the toothpick test). Let the cake cool down before serving!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
I didn’t have espresso powder, but this still turned out so rich and chocolatey! I used walnuts instead of hazelnuts. Will def. make again.
Loved it. I crave cake on Keto so this was perfect.
This is one of the best chocolate cake recipe I have tried. I have another recipe for chocolate cake but I’m going to retire that recipe for this one. The only problem I had was the recipe was larger than my loaf pan. Maybe the next time I will split the batter between two loaf pans OR fill one loaf pan 3/4 full and save the rest for my Dash mini bundt maker.
This was absolutely fantastic. I didn’t have heavy cream or coconut cream so I used crème fraiche and walnuts on top. Deep chocolate flavor but very light. I doubt anyone would know it was a Keto product. Thank you for such a great recipe.