Low-Carb Chocolate pound cake? Can it be moist, dense, and chocolaty without having a ton of carbs?
Why yes, yes it can.
(Disclaimer: this post contains affiliate links)
The other day I was making a chocolate pound cake recipe out of Bon Appetit to post on my other blog, Restless Chipotle. While I was making it I wondered how easily I could adapt it to low-carb. I thought about it for a couple of days and then just decided to give it a whirl this morning to see what would happen.
You know, being a food writer and being on any kind of restrictive diet plan is a pain in the tush. Here I am developing recipes for companies, because that is how I make a living, and my test tasting consists of chewing and spitting. :/ That’s part of the reason I started this blog. I wanted somewhere I could create recipes AND enjoy them!
People are on low-carb for a lot of reasons. Some people are on low-carb eating plans because it is the best way for them to lose weight. Some people have food sensitivities, allergies, or whatever. Some people have medical conditions that require it. Low-carb eating plans are helpful for PCOS patients, for example. My doctor wants me on low-carb because I had my thyroid removed and I am over 50 – it’s a freakin’ double whammy.
When I can have things like low-carb chocolate pound cake now and then it helps me stay on track.
This cake is chocolaty but not too sweet. I am probably going to make it again to see if I can get more chocolate flavor but for now I am happy with it as is. The texture is moist and dense – exactly the way I like my pound cake. You can add a dollop of whipped cream sweetened with a little stevia or Torani Sugar Free Vanilla Syrup if you like. I tried it both ways and… I liked it both ways.
This low-carb chocolate pound cake is made with xylitol, which is what works best for me. Some people have tummy upsets when they eat too much. I’d suggest using splenda spoonable or erythitol if you have a sensitivity to xylitol. I if you don’t know then you might want to eat a slice and see how you feel later. In any case, don’t sit down and eat the whole cake.
Is your mouth watering yet? You can buy the ingredients on Amazon if you can’t find them locally. Just click on the links in the recipe. The links are affiliate links which means if you buy something I get a small commission which doesn’t affect your cost.
- 1 cup Organic Coconut Flour
- 1 tsp xanthan gum optional
- 1/2 cup Almond Flour
- 1/2 cup dark cocoa
- 1 tsp salt
- 1 tsp baking powder
- 1/4 cup unsalted butter room temperature
- 1/2 cup coconut oil
- 1 teaspoon vanilla
- 1 1/2 cups Xylitol
- 3 eggs
- 1 egg yolk
- 2/3 cup half and half cream
- 2 teaspoons of balsamic vinegar
- 1/4 cup unsweetened coconut
Preheat the oven to 325F.
Add the balsamic vinegar to a 2/3 cup measure and then fill with half and half.
Blend the Xylitol until it is a powder
Beat the coconut oil and butter for 5 minutes - until blended and fluffy.
Add the Xylitol and vanilla and beat until mixture is well blended.
Add in the eggs and egg yolk, one at a time, beating a few minutes after each one.
Blend the cocoa, coconut flour, almond flour, salt, Xanthan gum, and baking powder.
With the mixer on low add the flour mixture alternately with the cream mixture, beginning and ending with the flour.
Spoon into the prepared loaf pan.
Sprinkle with coconut and a tablespoon of Xylitol.
Bake at 325 for 50 - 60 minutes, or until cake tests done with a toothpick.
Let cool for 10 minutes in the pan and then cool completely on the counter before serving.
Serve with a dollop of whipped cream sweetened with your favorite sugar free sweetener and dusted with cocoa.
If you liked this low-carb chocolate pound cake you may also like …
Low-carb French Silk Pie Lowcarb-ology
Low-carb Caramel Pecan Cheesecake Lowcarb-ology
Low-carb raspberry souffle with chocolate center I Breathe I’m Hungry
Low-carb Snickerdoodles Low Carb Layla
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