Low-Carb Chocolate Pound Cake

Low-Carb Chocolate pound cake? Can it be moist, dense, and chocolaty without having a ton of carbs?

Why yes, yes it can.

low-carb chocolate pound cake slices|lowcarb-ology.com

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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!

low-carb chocolate pound cake with coconut|lowcarb-ology.com

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.

low-carb chocolate pound cake with whipped cream|lowcarb-ology.com

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.

low-carb chocolate pound cake is perfect for any occasion| lowcarb-ology.com

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.

low-carb chocolate pound cake is easy to make|lowcarb-ology.com

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.

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Low-Carb Chocolate Pound Cake

Low-carb chocolate pound cake is dense and moist with lots of chocolate flavor. It's easy to make and with just 6.2 net carbs per serving you can have it whenever you are craving dessert.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Author Marye

Ingredients

  • 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

Instructions

  • Preheat the oven to 325F.
  • Add the balsamic vinegar to a 2/3 cup measure and then fill with half and half.
  • Set aside.
  • 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.
  • Smooth top.
  • 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.

Notes

*Caution- some people are sensitive to Xylitol in large amounts and it can cause digestive upset in them. If you don't know how you respond to this sweetener eat only a small piece to make sure you handle it. You can substitute your favorite cup for cup measured sugar-free sweetener (sucralose, erythitol, etc.) for the Xylitol

If you liked this low-carb chocolate pound cake you may also like …

Low-carb French Silk Pie Lowcarb-ology

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Last Updated 02/08/2019

44 Responses to “Low-Carb Chocolate Pound Cake”

  1. Can you substitute Truvia (stevia) for the Xylitol?

    Reply

    • Amy I am just seeing this… yes certainly as long as it was cup for cup measure

      Reply

  2. This looks so delicious and rich and amazing!

    Reply

    • Thanks! It is really chocolatey good!

      Reply

  3. […] « Low-Carb Chocolate Pound Cake […]

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  4. It looks amazing! Does it really taste as good as it looks like?

    Reply

    • Yep… It sure does.

      Reply

  5. […] Low Carb Chocolate Pound Cake Lowcarb-ology […]

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  6. Hi, this looks great. Can you substitute coconut milk for the half and half?

    Reply

    • I am sure you could!

      Reply

  7. We have a nut allergy in our family. Any suggestions on what to sub for the almond flour? (coconut is OK)

    Reply

    • sorry Julie.. my computer died and had to be replaced… I don’t really know what could substitute..all coconut flour would make it too heavy I think. :/

      Reply

      • No problem — thanks for the reply! I was thinking the same thing re: the coconut flour.

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        • 🙂

          Reply

          • Are you kidding me?? Just made, let cool for a few and had to have a bite….no actually I savoured a whole slice…..lol
            It is soo delicious and the texture and flavor is perfect. I am so happy to have found this recipe! Thank you soooo much!!!

          • So glad you liked it!!

    • I know this question is very old, but sunflower seed flour can be substituted for almond. You just grind the raw seeds in a blender and you’re good!

      Reply

      • Thanks Nicole! Good to know

        Reply

  8. […] Low-Carb Chocolate Pound Cake […]

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  9. […] Low-Carb Chocolate Pound Cake […]

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  10. […] Low Carb Chocolate Pound Cake […]

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  11. […] Chocolate Pound Cake from Low-Carbology […]

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  12. […] Low-Carb Chocolate Pound Cake […]

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  13. This looks delicious! I had not heard of Kng Arthur’s Triple cocoa powder, but now have to try some.
    A side note for those with dogs- xylitol is very dangerous for dogs, so don’t let them have any of this cake….no matter how much they beg!

    Reply

    • Thanks Jeanne! You are absolutely right about the dogs!

      Reply

  14. Marie,

    Also a Note regarding Xylitol, Was told by Vet, Dogs should never be given anything with Xylitol in it. Beware.

    Reply

    • Yes that is true. Our dogs do not get people food. 🙂

      Reply

  15. Hi Marye, I have been following your blog and love all your recipes. A quick question. I could not find anywhere (somehow I missed it) the amount of servings for this Delicious Looking Pound Cake!!!!! A 9X5 regular loaf pan also???? Can’t wait to make it — I have all the ingredients.

    Reply

    • Yes a regular loaf pan. I changed the recipe template on the blog and it erased a lot of nutritional information. :/ It was 10 servings. AND thank you so much!

      Reply

  16. Not sure if it is required or preference, but the Half and Half? I don’t drink Coffee so I never buy half n’half, but I keep full fat heavy whipping cream for cooking and baking. Is there any reason I could not use the HWC instead or does it need to be thinner like the half n’ half?

    Reply

    • It needs to be the half and half or the cake won’t hold together well.

      Reply

  17. Would like to know when to add back the half and half and balsamic mixture to the rest of the cream mix

    Reply

    • Step 9… you add it with the flour.

      Reply

  18. This recipe proves you can still have fun on a low-carb diet!! It looks so moist and yummy!

    Reply

    • Thanks Katie!

      Reply

  19. Well, if this doesn’t look delicious! I’m all about chocolate, all the time, even better when I won’t feel as guilty!

    Reply

    • Yep! It’s very good. 🙂

      Reply

  20. Marye, I love this cake – Ive been doing the low carb thing and low sugar thing so this is perfect!

    Reply

    • Thanks!

      Reply

  21. I’m confused about the 2/3 cup of balsamic vinegar and fill to top with half n half? Step 2 makes no sense based on ingredients. Can you please clarify if I’m using 2/3 cup of balsamic vinegar in this recipe? Filling the half n half to top of what? 1 cup? 2 cup?

    Reply

    • It makes perfect sense. Add the balsamic to a 2/3 cup measuring cup. Fill the cup to the 2/3 mark with half and half cream.

      Reply

  22. Can Apple Cider Vinegar be substituted for the balsamic vinegar..

    Reply

    • the flavor will change slightly but yes.

      Reply


  23. We had an issue where the cake sunk and the cake turned more into a fudge-like texture than a cake texture. We are using a convection bake oven. The bake still tasted great! Please help!
    Thank you!!

    Reply

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