Keto Chocolate Pound Cake

Rich, moist, and decadently chocolatey, this Keto Chocolate Pound Cake is everything I want in a low-carb dessert. Topped with a silky sugar-free ganache, it delivers a deep, intense cocoa flavor with a dense yet tender crumb. Perfect for any occasion when I want something indulgent but still keto-friendly.

Why You’ll Love This Recipe

I love how this pound cake feels like a bakery-quality treat without all the carbs. It’s made with almond flour, chocolate whey protein, and a hint of espresso powder to bring out the rich chocolate taste. The sour cream keeps it moist, and the glossy ganache adds a stunning finish. Whether I’m serving it to guests or enjoying a slice with coffee, it always satisfies.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pound Cake:
2 cups (224 g) almond flour
1/2 cup (43 g) cocoa powder
2 tbsp (10.14 g) black cocoa powder (or use regular cocoa powder)
1/3 cup (36 g) chocolate whey protein powder
1 1/2 tsp baking powder
1 tsp espresso powder
1/2 tsp salt
1/2 cup (113.5 g) unsalted butter, softened
3/4 cup (150 g) brown sugar substitute
2/3 cup (153.33 g) sour cream, room temperature
1 tsp vanilla extract
4 large eggs, room temperature
1/4 cup (59.15 ml) room temperature coffee

For the Chocolate Ganache:
1/3 cup (78.86 ml) heavy whipping cream
1 tbsp allulose (or xylitol)
2 oz (56.7 g) sugar-free chocolate chips

directions

I preheat the oven to 325ºF (160ºC), grease a 9×5-inch metal loaf pan, and line the bottom with parchment paper, leaving an overhang. I grease the parchment as well.

In a large bowl, I whisk together the almond flour, both cocoa powders, whey protein, baking powder, espresso powder, and salt, breaking up any clumps.

In another large bowl, I beat the butter and brown sugar substitute until light and fluffy, about 2 minutes. Then I mix in the sour cream and vanilla until smooth.

I beat in the eggs one at a time, scraping down the sides after each addition.

Next, I add the dry ingredients to the wet and mix until just combined, then beat in the coffee until it’s fully incorporated.

I pour the batter into the prepared loaf pan and smooth the top. I bake for 60 to 75 minutes, until the top is risen and firm to the touch.

Once baked, I let the cake cool in the pan for 30 minutes. Then I run a knife around the edges and use the parchment overhang to lift it out. I cool it completely on a wire rack.

To Make the Ganache:

In a small saucepan over medium heat, I bring the cream and allulose to a simmer. I add the chocolate chips and let them sit for a few minutes, then whisk until smooth and glossy.

I drizzle the ganache over the cooled cake before serving.

Servings and timing

This recipe makes 16 servings.
Prep Time: 25 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Calories: Approximately 245 kcal per serving

Variations

Sometimes I skip the ganache and dust the top with powdered erythritol for a lighter option. I’ve also added sugar-free chocolate chips or chopped walnuts into the batter for extra texture. For a mocha twist, I use a bit more espresso powder and add a splash of coffee extract.

storage/reheating

I store this pound cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. It also freezes well—I wrap individual slices and freeze them for up to 3 months. When I want a piece, I thaw it at room temp or give it a few seconds in the microwave.

FAQs

Can I use coconut flour instead of almond flour?

No, coconut flour is much more absorbent and would require major adjustments. I stick with almond flour for the best texture.

What if I don’t have black cocoa powder?

I just use regular cocoa powder in place of the black cocoa. It still gives a rich chocolate flavor.

Can I use another protein powder?

Yes, I use another low-carb, unflavored or chocolate whey protein powder. I avoid plant-based ones for this recipe since they can change the texture.

Is espresso powder necessary?

It’s optional, but I find it deepens the chocolate flavor beautifully without making it taste like coffee.

Can I make this dairy-free?

To make it dairy-free, I use dairy-free butter, coconut cream instead of sour cream, and skip the ganache or use a dairy-free chocolate.

Why do I need to use room temperature ingredients?

Room temperature ingredients blend better and create a smoother batter, which helps the cake bake evenly.

How do I know when it’s done baking?

I gently press the top—it should feel firm and spring back. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Can I make this into cupcakes?

Yes, I divide the batter into lined muffin tins and bake for 20–25 minutes, checking for doneness.

What’s the best way to cut clean slices?

I use a sharp serrated knife and wipe it clean between cuts to get perfect, neat slices.

Is this recipe really keto?

Yes, all the ingredients are low-carb and keto-friendly. I always double-check my sweeteners and chocolate chips to ensure there are no hidden sugars.

Conclusion

This Keto Chocolate Pound Cake is my answer to chocolate cravings on a low-carb lifestyle. It’s rich, fudgy, and incredibly satisfying with or without the ganache. Whether I’m baking it for a gathering or just treating myself, it never lasts long in my kitchen.