This keto chocolate almond pound cake is moist and tender, infused with the rich flavor combination of almond and chocolate. Topped with a silky chocolate ganache, this gluten-free, dairy-free dessert is pure chocolate indulgence!
PREPARATION TIME:
prep time: 10 minutes
cook time: 50 minutes
total time: 1 hour 10 minutes
ingredients
keto chocolate pound cake
- 2 cups blanched superfine almond flour
- ½ cup granulated monk fruit sweetener (I like Golden Lakanto)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum (optional)
- ½ teaspoon salt
- ⅓ cup melted butter (or sub coconut oil or olive oil)
- 4 eggs (pasture-raised when possible)
- ½ teaspoon almond extract (increase up to 1 teaspoon for more almond flavor)
- ¼ cup unsweetened almond milk or canned, full-fat coconut milk
- ⅓ cup Dutch-processed baking cocoa
- 1 handful of sliced almonds (for topping)
chocolate almond ganache
- ½ cup semi-sweet, sugar-free chocolate chips (like Lily’s or similar)
- 1-2 tablespoons coconut milk (start with only 1, add more if needed)
- 1 tablespoon coconut oil
- ¼ teaspoon almond extract
instructions
keto chocolate pound cake
- Preheat the oven to 350°F. Cut a sheet of parchment paper to fit inside the loaf pan, leaving “wings” on the long sides (this will help you lift the pound cake out of the pan after baking). Alternatively, you can grease the pan with coconut oil.
- In a large bowl, combine the dry ingredients (except for the baking cocoa) and form a well in the center.
- Into the well, pour in the melted butter (or coconut oil/olive oil), eggs, almond extract and coconut milk. Mix the wet ingredients into the dry ingredients with a whisk (or a mixer), then stir in the cocoa powder. Mix for about 1 minute, until it’s combined.
- Pour the cake batter into the prepared loaf pan. Bake at 350°F for 15 minutes. Reduce the oven temperature to 325°F and cover the cake with a sheet of aluminum foil (this will prevent the top from burning). Bake for another 35 minutes at 325°F.
- When the cake is done (test it by inserting a toothpick in the center and make sure it comes out clean), remove from the oven and allow it to cool for about 30 minutes before attempting to lift the cake out of the pan.
- Remove the cake from the pan by using a butterknife to loosen the edges on each side without the parchment, then pull on the parchment wings and lift it out of the pan. Gently peel the parchment paper away from the pound cake.
- Allow the cake to fully cool before spreading on the chocolate ganache (or place it in the freezer for at least 30 minutes)
chocolate almond ganache
- Using a double boiler setup (pan on the bottom with a heat-proof bowl or a fitted pot sitting on top), bring water to a boil in the bottom pan. Reduce it to a simmer, then add the chocolate chips to the heat-proof bowl on top.
- As the chocolate melts, slowly stir in 1 tablespoon of coconut milk and 1 tablespoon of coconut oil. It should form a spreadable, pourable chocolate. If it’s too thick, stir in 1 teaspoon of extra coconut milk at a time until it reaches the desired consistency.
- Remove from heat and cool for 3-5 minutes.
- Spoon the ganache over the cooled (and/or chilled) pound cake, spreading it into an even layer. Sprinkle the sliced almonds on top.
Notes:
- Be extra mindful of the baking time and don’t forget to turn the oven temperature down. To make sure the top doesn’t brown, place a sheet of parchment paper or aluminum foil on top of the pan as it bakes.
- To store, keep at room temperature covered for up to five days or store it in the fridge for up to one week.
- You can also make the chocolate ganache by microwaving the chocolate in 20-second increments until it melts.
- Nutritional information is an estimate based on 8 servings. The estimate includes the entire cake/ganache recipe and does not account for leftover ganache.
