Death by Chocolate “Keto” Pound Cake

Death by Chocolate “Keto” Pound Cake

Rich like a brownie, tight crumb like a pound cake, and finished with a glossy ganache that pours over every slice. No dry texture. No aftertaste. Just deep chocolate.

 Ingredients (cake)

• 1 cup almond flour
• ¼ cup coconut flour
• ½ cup unsweetened cocoa powder
• 1½ tsp baking powder
• Pinch of salt
• ¾ cup powdered erythritol (or monk fruit blend)
• ½ cup butter, melted
• 4 large eggs (room temp)
• ½ cup sour cream (or Greek yogurt)
• ¼ cup heavy cream
• 1 tsp vanilla extract

 Chocolate Ganache

• ½ cup heavy cream
• ¾ cup sugar-free dark chocolate chips (85–90%)
• 1 tbsp butter

 Instructions

1. Preheat oven to 170°C. Line a loaf pan with parchment.
2. In a bowl, whisk: almond flour, coconut flour, cocoa, baking powder, salt, sweetener.
3. In another bowl, whisk: melted butter, eggs, sour cream, heavy cream, vanilla.
4. Combine wet into dry. Mix until smooth and thick.
5. Pour into pan. Smooth the top.
6. Bake 45–55 min. Toothpick should come out with moist crumbs (not wet).
7. Cool completely before removing.

 Make the ganache

1. Heat heavy cream until just steaming.
2. Pour over chocolate chips + butter.
3. Let sit 1 minute, then stir until silky.
4. Pour over cooled cake. Let set 10–15 min.

 Slice & enjoy

• Dense, moist, ultra-chocolatey
• ~ 3g net carbs per slice (10 slices)
• Gets even fudgier the next day