Keto Chocolate Chip Pound Cake
This keto chocolate chip pound cake recipe is the perfect combo of buttery dense pound cake and sugar-free chocolate chips. The recipe uses both almond flour and coconut flour for the ultimate texture.
Ingredients
- 2 ½ cupsfinely milled almond flour, measured and sifted
- 1 cupcoconut flour
- ¾ cupunsalted butter, room temperature
- 5eggs, room temperature
- 8 ouncescream cheese, room temperature
- 1 ¼ cupssugar substitute
- 1 teaspoonvanilla extract
- 2 teaspoonsbaking powder
- ¼ teaspoonsea salt
- 1 ¼ cupsugar-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.