This keto chocolate almond cake is like a tender brownie cake, rich with cocoa and inspired by the incredible-ness of Julia Child’s famous Reine de Saba cake. It’s moist. It’s chocolate-y. It’s sugar-free and gluten-free. And I can’t get enough of it.
Full disclosure – this keto chocolate pound cake took at least four attempts to perfect but in the end, I simply altered the recipe for this blood orange almond cake. It’s just as easy and tasty, but CHOCOLATE. Also, I’ve eaten a lot of chocolate cake lately, but someone’s gotta do it. 🙂
My first shot at this keto chocolate cake was more true to the classic Julia Child recipe, which, by the way, is probably my favorite cake ever and definitely NOT keto. It turned out sort of okay, but also sort of like a chocolate butter soufflé. So, not great but actually, not bad either. I mean, we ate it… After trying a couple other variations, I landed on a recipe I was happy with and decided it needed to be a pound cake.
let’s make chocolate almond pound cake!
There’s something about pound cake that’s low-maintenance. It’s almost like because you pour it into a loaf pan, it therefore becomes more bread than cake. Like banana bread. And like, maybe healthy-ish? So, okay to eat for breakfast, right? 😉
This is a chocolate pound cake with almond flour. It’s also topped with the easiest ever keto chocolate ganache (fancy, right?) with a sprinkling of sliced almonds for a pretty final touch. Here’s what you’ll need for the cake:
- superfine almond flour
- monkfruit sweetener (my favorite is Lakanto’s classic or golden)
- baking powder
- baking soda
- cocoa powder
- eggs (pasture-raised when possible)
- olive oil (or coconut oil)
- almond extract
- coconut milk
- parchment paper (for easy removal from the pan)
- a loaf pan
It only takes a few minutes to mix up the batter for this keto pound cake. Here are the basic steps but be sure to scroll down to the bottom of the page to check out the full recipe!
- Prep your loaf pan (grease or place parchment inside).
- In a large bowl, combine the almond flour, monkfruit sweetener, baking powder, baking soda and salt. Stir the dry ingredients together and create a well in the center.
- Crack the eggs into the well, pour in the olive oil, almond extract and coconut milk and stir well.
- Add the cocoa powder, incorporating it into the batter.
- When it’s all mixed, pour it into the prepped pan and bake!
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.
how to make the chocolate almond ganache
This chocolate pound cake is delicious on its own and the ganache is not required by any means, but it’s extra special and easy to make, so WHY NOT? This recipe is one you can use any time you need a quick chocolate drizzle! It’s an easy ganache, flavored with almond extract in this case, but a basic keto chocolate ganache only requires 3 ingredients:
- sugar-free chocolate chips (semi-sweet, NOT baking chocolate) or about 2 oz. of chopped, sugar-free chocolate
- coconut milk
- coconut oil
- almond extract (optional, but it gives it a nice almond flavor that works well with the chocolate pound cake)
Here’s the process:
- In a double boiler (pot of simmering water with a heat-proof bowl or another pan set on top), melt the chocolate.
- Stir in the coconut milk, coconut oil, and almond extract. The consistency should be thick but pourable. If it’s too thick, add more coconut milk, about 1 teaspoon at a time.
- Spread the ganache onto the cooled chocolate pound cake and top with a handful of sliced almonds.
tips for the best chocolate almond pound cake
- Be extra mindful of the baking time. Since it bakes in a loaf pan, it will need to bake longer than a typical cake. To make sure the top doesn’t burn, I recommend covering the top with a piece of aluminum foil and lowering the temperature after the first 15 minutes of bake time.
- I like using Lily’s semi-sweet chocolate chips for the ganache because it’s easy, melts quick, and has the perfect amount of sweetness. If you only have an unsweetened, dark chocolate bar, you can add a bit of stevia (granular or drops) or powdered monkfruit sweetener to the chocolate.
to store chocolate almond pound cake…
- cover and keep at room temperature for up to four days OR
- cover and refrigerate for up to one week (the ganache will stay more set if the cake remains refrigerated)
I’m pretty certain you’ll enjoy this chocolate almond pound cake as much as I do – it’s the perfect chocolate keto dessert!
you might also love…
- This easy keto brownies recipe to curb those REAL chocolate cravings!
- The easiest ever 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 jiff!
chocolate almond pound cake
- 2 cups superfine almond flour, packed
- 1/2 cup monkfruit sweetener (I like Lakanto classic or golden)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 4 eggs (pasture-raised when possible)
- 1/2 teaspoon almond extract
- 1/4 cup coconut milk (full-fat, canned)
- 1/3 cup baking cocoa
- 1 handful of sliced almonds (for topping)
chocolate almond ganache
- 1/2 cup semi-sweet, sugar-free chocolate chips (I like Lily's)
- 1-2 tablespoons coconut milk (start with only 1, add more if needed)
- 1 tablespoon coconut oil
- 1/4 teaspoon almond extract
chocolate almond 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 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.
To store, keep at room temperature covered for up to four days or store it in the fridge for up to one week.
You'll likely end up with extra chocolate almond ganache which can be kept in the refrigerator for up to 10 days and reheated in a double boiler.
Nutritional information is an estimate based on 8 servings. The estimate includes the entire cake/ganache recipe and does not account for leftover ganache.
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.