Keto chocolate pound cake is an easy, one-bowl chocolate loaf cake with an intense, chocolate flavor and the perfect texture. Topped with a silky, chocolate ganache and toasted almonds, this is the ultimate chocolate indulgence. Inspired by Julia Child's famous Reine de Saba cake, it has a subtle almond flavor that pairs beautifully with the rich cocoa. It is tender. It is so easy to make. It's sugar-free and gluten-free. And I can't get enough of it.
Note: I originally published this keto chocolate pound cake recipe in Feb. 2020 and have since updated it to give you the very best results. This post has updated tips, photos, and additional details.
why this recipe works
You will love how simple this keto chocolate pound cake recipe is! Similar to my classic keto chocolate cake, it has an intense chocolate flavor thanks to Dutch-processed cocoa powder. However, this chocolate almond flour cake only requires one bowl and a simple chocolate ganache (of course, you can always top it with this keto chocolate frosting, too).
Perfect for special occasions, this low-carb treat will please any palette (and no one will know it's sugar-free!).
This keto chocolate pound cake is:
- easy to make
- an elegant chocolate dessert
- keto, gluten-free and dairy optional
To prepare a keto chocolate almond flour cake, you will need:
- almond flour (blanched, finely-ground)
- granulated monk fruit sweetener (I prefer Lakanto's Golden or Brown monk fruit sweetener but Classic will also work well. You can use my affiliate code STEMANDSPOON for 15% off).
- baking powder
- baking soda
- xanthan gum
- grass-fed butter (or coconut oil if dairy-free), melted
- eggs, at room temperature (especially important if using coconut oil)
- almond extract
- unsweetened coconut or almond milk
- Dutch-processed cocoa powder
- sliced almonds
- keto-friendly chocolate or chocolate chips (for the ganache)
- coconut oil (for the ganache)
let's make keto chocolate pound cake
This pound cake is as low effort as a snacking cake, similar to other loaf pan recipes I've shared (hello, keto banana bread and low-carb lemon loaf). And while this keto chocolate almond flour cake only requires one bowl and 10 minutes of prep time, the process results in an elevated dessert that feels right any day.
- Mix the dry ingredients. Combine all of the dry ingredients (except the cocoa powder) and form a well in the center of the bowl.
- Add the wet ingredients. Pour in the melted butter/oil into the well and add the eggs, almond extract and dairy-free milk. Whisk to combine, working outward to incorporate the dry ingredients. Stir in the cocoa powder and mix well.
- Bake. Pour the batter into a loaf pan and bake for 15 minutes at 350°F. Reduce the temperature to 325°F and place a sheet of parchment paper on top of the cake. Bake another 30-35 minutes.
- Cool and top with chocolate almond ganache. When the cake is done baking, let it cool completely. Melt the keto chocolate and stir in the melted coconut oil and almond extract. Spread the ganache on top of the pound cake and top with sliced almonds.
tips for the best results
- I like to line the pan with parchment paper and then grease it with a bit of coconut oil or avocado oil afterward. This will allow you to easily remove the cake from the pan by lifting it out of the pan with the parchment paper.
- Be extra mindful of the baking time and don't forget to turn the oven temperature down. To make sure the top doesn't brown, I recommend covering the top with a piece of aluminum foil or parchment paper.
- The chocolate pound cake will need to cool before you add the ganache. You can make it a day ahead or pop it in the freezer for a bit after it's done baking. Just make sure to give it at least 30 minutes to 1 hour of cooling in the pan, first.
- To make the chocolate ganache, heat the chocolate in the microwave in 20-second increments or melt it over a double boiler. Once it's melted, stir in the non-dairy milk, coconut oil and almond extract. The consistency should be thick but pourable. It will set as it cools.
- Cover the cake and keep it at room temperature for up to five days in a cool place. Or refrigerate it to keep the ganache more set.
Whether you're baking this chocolate keto pound cake for a special occasion or a Thursday, it will most certainly bring a bit of joy to your day, the way only chocolate can.
If you tried this recipe and loved it too, I would appreciate a star rating below! Or feel free to share over on Instagram - I love seeing what you're making.
you might also love...
- This easy keto brownies recipe to curb those chocolate cravings in a low-carb way.
- A sugar-free jam that's fruity and healthy with a heaping spoonful of chia seeds.
- This Tuscan-style beef and vegetable soup for an easy, low-carb meal that comes together in a jif.
- A simple keto cheesecake recipe that is bound to become your go-to.
- Keto chocolate zucchini muffins that make a quick, portable snack or breakfast.
- Keto chocolate chip cookies, the perfect CCC recipe that is low-carb, dairy optional, and gluten-free.
Keto Chocolate Pound Cake
This keto chocolate almond pound cake is moist and tender, infused with the rich flavor combination of almond and chocolate. Topped with a silky chocolate ganache, this gluten-free, dairy-free dessert is pure chocolate indulgence!
keto chocolate pound cake
- 2 cups blanched superfine almond flour
- ½ cup granulated monk fruit sweetener (I like Golden Lakanto)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum (optional)
- ½ teaspoon salt
- ⅓ cup melted butter (or sub coconut oil or olive oil)
- 4 eggs (pasture-raised when possible)
- ½ teaspoon almond extract (increase up to 1 teaspoon for more almond flavor)
- ¼ cup unsweetened almond milk or canned, full-fat coconut milk
- ⅓ cup Dutch-processed baking cocoa
- 1 handful of sliced almonds (for topping)
chocolate almond ganache
- ½ cup semi-sweet, sugar-free chocolate chips (like Lily's or similar)
- 1-2 tablespoons coconut milk (start with only 1, add more if needed)
- 1 tablespoon coconut oil
- ¼ teaspoon almond extract
keto chocolate pound cake
- Preheat the oven to 350°F. Cut a sheet of parchment paper to fit inside the loaf pan, leaving "wings" on the long sides (this will help you lift the pound cake out of the pan after baking). Alternatively, you can grease the pan with coconut oil.
- In a large bowl, combine the dry ingredients (except for the baking cocoa) and form a well in the center.
- Into the well, pour in the melted butter (or coconut oil/olive oil), eggs, almond extract and coconut milk. Mix the wet ingredients into the dry ingredients with a whisk (or a mixer), then stir in the cocoa powder. Mix for about 1 minute, until it's combined.
- Pour the cake batter into the prepared loaf pan. Bake at 350°F for 15 minutes. Reduce the oven temperature to 325°F and cover the cake with a sheet of aluminum foil (this will prevent the top from burning). Bake for another 35 minutes at 325°F.
- When the cake is done (test it by inserting a toothpick in the center and make sure it comes out clean), remove from the oven and allow it to cool for about 30 minutes before attempting to lift the cake out of the pan.
- Remove the cake from the pan by using a butterknife to loosen the edges on each side without the parchment, then pull on the parchment wings and lift it out of the pan. Gently peel the parchment paper away from the pound cake.
- Allow the cake to fully cool before spreading on the chocolate ganache (or place it in the freezer for at least 30 minutes).
chocolate almond ganache
- Using a double boiler setup (pan on the bottom with a heat-proof bowl or a fitted pot sitting on top), bring water to a boil in the bottom pan. Reduce it to a simmer, then add the chocolate chips to the heat-proof bowl on top.
- As the chocolate melts, slowly stir in 1 tablespoon of coconut milk and 1 tablespoon of coconut oil. It should form a spreadable, pourable chocolate. If it's too thick, stir in 1 teaspoon of extra coconut milk at a time until it reaches the desired consistency.
- Remove from heat and cool for 3-5 minutes.
- Spoon the ganache over the cooled (and/or chilled) pound cake, spreading it into an even layer. Sprinkle the sliced almonds on top.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 336Total Fat: 30.7gSaturated Fat: 6.5gTrans Fat: 0gUnsaturated Fat: 33.5gCholesterol: 93mgSodium: 70mgCarbohydrates: 9gNet Carbohydrates: 4gFiber: 5gSugar: 1.4gProtein: 10.6g
This nutritional information is approximate and is provided for convenience as a courtesy.
Savor the Best-Pat says
Great recipe, Abby!
Thank you! Can't go wrong with chocolate 🙂
Can you double it and use a bundt pan for this recipe -
Just wondering how it would affect cooking time etc?
Hi Jeff- I haven't tried it so I can't say for sure. But if you give it a go, you could follow the cooking time on this coconut Bundt cake recipe: https://stemandspoon.com/keto-coconut-cake-a-bundt-cake-recipe/
I suggest greasing the pan really well with butter or coconut oil and then dusting it with some extra almond flour. Almond flour-based Bundt cakes are a tad more difficult to remove from the pan due to their weight. Let me know if you try it! I'm actually posting another Bundt recipe this weekend with a few more tips that may help too.
Hi, may I know what the loaf pan size is good for this recipe? Thanks. I am ready to bake this but have only a 8cm length loaf pan.
About 8-1/2 x 4-1/2 inches is what I use.