Death by Chocolate “Keto” Pound Cake
Rich like a brownie, tight crumb like a pound cake, and finished with a glossy ganache that pours over every slice. No dry texture. No aftertaste. Just deep chocolate.
Ingredients (cake)
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup unsweetened cocoa powder
- 1½ tsp baking powder
- Pinch of salt
- ¾ cup powdered erythritol (or monk fruit blend)
- ½ cup butter, melted
- 4 large eggs (room temp)
- ½ cup sour cream (or Greek yogurt)
- ¼ cup heavy cream
- 1 tsp vanilla extract
Chocolate Ganache
- ½ cup heavy cream
- ¾ cup sugar-free dark chocolate chips (85–90%)
- 1 tbsp butter
Instructions
- Preheat oven to 170°C. Line a loaf pan with parchment.
- In a bowl, whisk: almond flour, coconut flour, cocoa, baking powder, salt, sweetener.
- In another bowl, whisk: melted butter, eggs, sour cream, heavy cream, vanilla.
- Combine wet into dry. Mix until smooth and thick.
- Pour into pan. Smooth the top.
- Bake 45–55 min. Toothpick should come out with moist crumbs (not wet).
- Cool completely before removing.
Make the ganache
- Heat heavy cream until just steaming.
- Pour over chocolate chips + butter.
- Let sit 1 minute, then stir until silky.
- Pour over cooled cake. Let set 10–15 min.
Slice & enjoy
- Dense, moist, ultra-chocolatey
- ~ 3g net carbs per slice (10 slices)
- Gets even fudgier the next day
Tip: Chill 30 minutes before slicing for perfect clean cuts.