- An easy low carb chocolate pound cake made with coconut flour and baked in a loaf pan. This simple cake is great as a snack with a pat of butter or dressed up with ice cream.
PREPARATION TIME:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Ingredients
Dry Ingredients
- ¾ cups coconut flour (70 g)
- ½ cup low carb sugar (115 g)
- ¼ cup unsweetened cocoa powder (25 g) (sift before measuring)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon instant coffee or espresso, optional
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
Wet Ingredients
- 6 large eggs
- ½ teaspoon vanilla
- ½ teaspoon stevia glycerite or more to taste
- 2 teaspoons vinegar
Melt together
- 4 ounces salted butter melted (1 stick/ 113 g) (or coconut milk)
- 1 ounce unsweetened baking chocolate, (28 g) chopped
Optional Topping
- 2 tablespoons Lily’s Sugar-Free Chocolate Chips
Instructions
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Preparation: Preheat oven to 350 and position rack to the lower third. Butter or oil a small metal loaf pan. (I used a vintage 7 x 2 ½ inch pan)*** Cut a piece of parchment to cover most of the bottom of the pan, come up the long sides and over the edge. Sliver the baking chocolate with a heavy, sharp knife. Gather your ingredients.
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Method: Measure all of the dry ingredients into a medium bowl. Mix thoroughly with a whisk or a hand mixer.
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Melt the butter and chocolate in a small microwaveable bowl for about 40- 50 seconds and let it sit for a few minutes. Stir. The chocolate should have melted. If not, return to the microwave for about 10-15 more seconds.
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Add the eggs, vanilla, stevia glycerite and vinegar to the dry ingredients. Mix for a few seconds, then add the butter and chocolate. Mix for about 30 seconds. The batter will be thick. DO NOT let it sit in the bowl.
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Spoon the thick batter into your loaf pan. Lift the pan up a few inches and let it fall back onto the counter about 3-5 times to knock out the large air bubbles. Smooth the top (I used a small off-set spatula). Sprinkle the top with chocolate chips.
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Bake: Cooking time reflects my pan dimensions – see notes! Put into the middle of the oven and bake uncovered for 30 minutes. Then, cover loosely with a piece of foil and cook for 20-30 minutes more or until a toothpick inserted into the center comes out clean. Remove from the oven and place a doubled tea towel over the loaf for about 20 minutes to trap in steam and moisture. Then, loosen the sides of the loaf with a knife and remove to a baking rack to finish cooling.
Notes
- 1. ***Using a larger loaf pan will effect baking time. Try 20-30 minutes and then check every 3-5 minutes until it’s done. I removed mine when the top still sounded moist (not wet) when I gently pushed on it with my finger. The toothpick was moist but did not have batter cling to it. 2. ***Using a glass loaf pan will not only effect baking time but may result in over-cooking as the glass holds on to heat longer than a metal pan. Convention is to bake at temperature 25 degrees lower. 3. Make sure to use 1 – 4 oz stick of butter, not a ¼ cup! 4. If you think the loaf is a little dry make it into muffins. Makes 10. Bake for 12-15 minutes.3. The outer crust will be hard, but the inside should be moist. If you loaf is not moist, try reducing baking time.
Nutrition FactsLow Carb Coconut Flour Pound Cake Made With ChocolateAmount Per ServingCalories 160Calories from Fat 126% Daily Value*Fat 14g22%Saturated Fat 7g44%Polyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 152mg51%Potassium 109mg3%Carbohydrates 6g2%Fiber 4g17%Protein 5g10%Vitamin C 8.3mg10%Calcium 50mg5%Iron 1.1mg6%* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
- Calories: 160kcal | Carbohydrates: 6g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 152mg | Potassium: 109mg | Fiber: 4g | Vitamin C: 8.3mg | Calcium: 50mg | Iron: 1.1mg
