Keto Chocolate Peppermint Pound Cake
Looking for the perfect low carb cake for a special occasion? This dense and chocolatey keto peppermint pound cake uses our dark and white sugar free chocolate chips and which comes together into a glorious bake topped with a zingy peppermint ganache that will take pride of place on any table.
Here at ChocZero we love the recipes from Carolyn at All Day I Dream About Food aka @fooddreamer. She creates beautiful bakes that are so delicious it's hard to believe they are keto-friendly. We are super excited to share her new keto-friendly recipe for Chocolate Peppermint Pound Cake...
... if you love peppermint chocolate you will love this cake!
Makes 16 servings. Macros per serving:
Calories: 235 | Fat: 19.7 g | Net Carbs: 3.7 g | Protein: 7.4 g
Chocolate Pound Cake:
- 2 cups almond flour
- ½ cup cocoa powder
- ⅓ cup coconut flour
- ⅓ cup whey protein powder or egg white protein powder
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup butter softened
- ⅔ cup granular sugar substitute
- 4 large eggs room temperature
- 2 tsp peppermint extract
- 1 tsp vanilla extract
- ⅓ cup heavy cream
- ⅓ cup water
Chocolate Peppermint Ganache:
- ⅓ cup heavy whipping cream
- 2 tbsp powdered sugar substitute
- 2 oz ChocZero sugar-free dark chocolate chips
- 1 tsp peppermint extract
White Chocolate Drizzle:
Chocolate Pound Cake
- Preheat the oven to 325F and grease a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper, leaving overhanging sides for easy removal. Grease the parchment.
- In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein, baking powder and salt.
- In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the beaters and the sides of the bowl in between additions. Beat in the peppermint and vanilla extracts.
- Add half of the almond flour mixture and beat until well combined, then beat in the cream and water. Beat in the remaining almond flour mixture until combined.
- Transfer the batter to the prepared loaf pan and bake 60 to 70 minutes, until the top is firm to the touch and a tester inserted in the center comes out clean. Let cool completely in the pan and then use the overhanging parchment to lift out of the pan.
Chocolate Peppermint Ganache
- In a small saucepan over medium heat, combine the heavy cream and the powdered sweetener. Whisk until smooth, then bring to a simmer. Remove from heat.
- Add the chocolate chips and let sit a few minutes to melt. Add the peppermint extract and whisk until smooth.
- Let the ganache sit 3 to 5 minutes to thicken. It should still be pourable but not runny. Drizzle over the top of the cake and let run down the sides. You can spread it over the sides if you prefer.
- Refrigerate until set, about 30 minutes.
White Chocolate Drizzle
- In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate chips and the cocoa butter. Watch carefully and whisk until smooth (white chocolate can seize easily, especially this small amount).
- Drizzle over the chilled cake and let set.