Keto Chocolate Chip Pound Cake
Ingredients
- 2 ½ cfinely milled almond flour
measured and sifted
- 1 ccoconut flour
- ¾ cunsalted butter
room temperature
- 5eggs
room temperature
- 8 ozcream cheese
room temperature
- 1 ¼ csugar substitute
- 1 tspvanilla extract
- 2 tspbaking powder
- ¼ tspsea salt
- 1 ¼ csugar-free chocolate chips
Directions
- 1
Grease a large 10x5 loaf-inch pan and line it with parchment paper with a couple of inches of overhang on the sides. This will make it easier to unmold the cake once it's cooled.
- 2
Preheat the oven to 350 degrees.
- 3
Measure and sift the almond flour and place it in a large bowl.
- 4
Next, measure the coconut flour and add it to the large bowl with the sifted almond flour.
- 5
To the large bowl, add the baking powder and salt.
- 6
Mix the softened cream cheese and sugar substitute using an electric beater until light and fluffy.
- 7
Add the unsalted room-temperature butter and beat until well incorporated.
- 8
Next, add the vanilla extract.
- 9
Add the eggs one at a time and combine well after each addition.
- 10
Slowly add all the dry ingredients, one tablespoon at a time, while continuing to use the mixer.
- 11
Fold in the sugar-free chocolate chips, but reserve two tablespoons to sprinkle on the top of the loaf as soon as it comes out of the oven.
- 12
Add the batter to the loaf pan.
- 13
Bake the pound cake in the center rack for 50-55 minutes until an inserted toothpick comes out clean.
- 14
Allow the cake to cool in the pan for 10 minutes before lifting it out of the baking pan and allowing it to cool completely on a baking rack before slicing for about 20 minutes.
- 15
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Keto Chocolate Chip Pound Cake
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Ratings & Reviews
Based on 16 ratings
Rating Breakdown
About this Recipe
Craving a rich, satisfying dessert that fits perfectly into your low-carb lifestyle? This Keto Chocolate Chip Pound Cake delivers on all fronts, combining classic pound cake comfort with the joy of sugar-free chocolate chips.
Why This Recipe Works
This recipe stands out by artfully blending finely milled almond flour and coconut flour, creating a pound cake with that ideal dense, buttery crumb without any of the gluten or excessive carbs. The thoughtful inclusion of both flours is key to achieving a texture that’s moist, tender, and distinctly pound cake-like, rather than dry or crumbly. It’s a truly satisfying treat that proves eating keto doesn't mean sacrificing flavor or texture.
What to Expect
You'll be greeted by a wonderfully dense and buttery cake, studded throughout with pockets of melted, sugar-free chocolate. Each slice offers a rich vanilla aroma and a subtly sweet flavor, perfectly balanced by the natural richness of butter and cream cheese. The texture is moist and substantial, offering that comforting, melt-in-your-mouth experience you expect from a great pound cake. This recipe is naturally low in carbs and gluten-free, making it an excellent choice for those with dietary considerations, all while providing a decadent experience.
Customization & Variations
While this pound cake is delicious as is, you can easily customize the chocolate experience. Feel free to use different types of sugar-free chocolate chips—dark, milk, or even white chocolate chips, depending on your preference. For an extra touch of flavor, a pinch of orange zest could be added, though not specified in the original recipe, it often pairs well with chocolate.
Serving & Context
This Keto Chocolate Chip Pound Cake is perfect for dessert with a cup of coffee, or as a delightful afternoon snack. Serve slices plain to appreciate its simple, comforting flavors, or pair it with a dollop of unsweetened whipped cream for an added touch of indulgence.