Ingredients
- 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
Instructions
- Preheat oven to 325ºF (160ºC). Grease a 9×5-inch metal loaf pan and line the bottom with parchment paper, allowing some overhang. Grease the parchment as well.
- In a large bowl, whisk together almond flour, cocoa powder, black cocoa (if using), chocolate whey protein, baking powder, espresso powder, and salt. Break up any clumps.
- In another large bowl, beat softened butter and brown sugar substitute until light and fluffy, about 2 minutes.
- Add sour cream and vanilla extract to the butter mixture and mix until smooth.
- Beat in the eggs one at a time, scraping down the sides after each addition.
- Add dry ingredients to the wet mixture and mix until just combined.
- Beat in the room temperature coffee until fully incorporated and smooth.
- Pour batter into the prepared loaf pan and smooth the top evenly.
- Bake for 60–75 minutes, or until the top is risen and firm to the touch. Avoid over-baking.
- Let the cake cool in the pan for 30 minutes. Then run a knife around the edges and lift the cake out using the parchment overhang. Cool completely on a wire rack.
- To make the Ganache: In a small saucepan over medium heat, bring the heavy cream and allulose to a simmer.
- Add the sugar-free chocolate chips and let sit for a couple of minutes. Then whisk until smooth and glossy.
- Drizzle ganache over the cooled pound cake before slicing and serving.
Notes
- For extra intensity, replace all cocoa with black cocoa if desired.
- Let the cake cool completely before adding ganache to prevent melting.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Slice and freeze individual portions for an easy grab-and-go keto dessert.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 1g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg
