Keto Chocolate Pound Cake for Christmas
Pound cake is the best cake to make on keto because it's a rich flavor-forward dessert that uses low sugar--no one will notice any sugar substitutes when they're too busy focusing on its delicious, buttery texture topped by intense peppermint chocolate frosting. By swapping the wheat flour for almond flour, it only becomes denser (and more delicious!) while dropping the carbs and becoming gluten-free. This chocolate low carb loaf is also a wonderful homemade gift to bake for a low carb Christmas or seasonal holiday gathering: any guest who brings this spirited sweet is sure to gain favor with their friends, whether they follow a diabetic diet or not!
This top keto chocolate pound cake recipe uses our sugar free chocolate chips for a rich flavor then is topped with a peppermint keto ganache--if you want to make it quickly, you can melt down Peppermint Keto Bark for an extra decadent dark chocolate drizzle. Whether you're new to ketogenic baking or you're a seasoned baker with years of experience with monk fruit, you'll make this seasonal staple for years to come every December.
Here at ChocZero, we love the recipes from Carolyn at All Day I Dream About Food. She creates beautiful bakes that are so delicious it's hard to believe they are keto-friendly and we're always excited when she uses our products in her low sugar kitchen.
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
Keto Peppermint Frosting:
- 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 325°F 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.
Keto Peppermint Frosting
- 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 frosting 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.