If you love rich chocolate desserts but follow a low-carb or ketogenic lifestyle, this Keto Chocolate Pound Cake is a perfect choice. It delivers deep chocolate flavor, a moist crumb, and a classic pound cake texture without added sugar or high carbs. This recipe is ideal for anyone searching for easy keto desserts, sugar-free chocolate cake, gluten-free pound cake, low carb baking recipes, and homemade keto cake ideas.

This cake bakes beautifully with a dense yet tender center, making it great for slicing, serving with coffee, or enjoying as a guilt-free dessert. The chocolate taste comes from a powerful blend of cocoa powders, espresso powder, and sugar-free chocolate chips. The result is a bakery-style keto cake that looks impressive and tastes even better.

The base uses almond flour for a soft texture while keeping it gluten-free and keto-friendly. A small amount of protein powder helps strengthen the structure and gives the cake a firm yet fluffy bite. Butter and sour cream add moisture, richness, and smooth flavor. Eggs bind everything together while helping the cake rise slowly for that traditional pound cake shape.

One important step is mixing the ingredients properly. Dry ingredients should always be whisked well to avoid lumps, especially cocoa powder and protein powder. The butter and sweetener must be beaten until light and fluffy to create air pockets that improve texture. Adding eggs one by one allows the batter to stay smooth and stable.

Slow baking at a moderate temperature keeps the cake moist and prevents drying. The top should feel firm but not hard when touched. Over-baking can make keto cakes crumbly, so keep an eye on the oven during the last 10 minutes.

The chocolate ganache glaze adds a glossy finish and extra chocolate richness without raising carbs. Warm cream melts sugar-free chocolate chips into a smooth drizzle that sets beautifully on the cooled cake.

This recipe works well for family gatherings, tea time, meal prep desserts, and holiday keto treats. It stores nicely at room temperature, in the fridge, or even frozen for long-term use.

⭐ Why You’ll Enjoy This Keto Chocolate Pound Cake

• Perfect for slicing and serving
• Moist and soft texture thanks to butter and sour cream
• Rich chocolate flavor enhanced by espresso powder
• Low carb and keto friendly
• Gluten free dessert option
• Simple ingredients and easy baking method

📝 Helpful Notes & Baking Tips

• Always keep butter, eggs, sour cream, and coffee at room temperature before mixing. This helps create a smooth batter.
• Whisk dry ingredients thoroughly to avoid clumps in the cake.
• Beat butter and sweetener until fluffy for better texture.
• Avoid opening the oven frequently while baking.
• Remove the cake once the top feels firm but still soft inside.
• Let the cake cool fully before adding ganache to prevent melting.
• Use a granulated sweetener for the cake batter to help air incorporation.
• For glaze smoothness, a small amount of allulose or xylitol helps prevent crystal formation.

📦 Storage Details

• Store tightly covered at room temperature for up to 4 days.
• Refrigerate for up to 7 days.
• Freeze slices for several months in airtight containers.

This homemade keto chocolate pound cake recipe is perfect for anyone looking for a satisfying low-carb dessert that feels indulgent while staying healthy.

Keto Chocolate Pound Cake Recipe

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

16

servings

Prep time

25

minutes

Cook Time

1

Hour 10 Minutes

Total Time

1

Hour 35 Minutes

Net Carbs

3.5

g

A rich, moist, and dense keto chocolate pound cake made with almond flour, cocoa powder, and sugar-free chocolate ganache. Perfect for low-carb desserts, gluten-free baking, and healthy sweet cravings.

Ingredients

• Dry Ingredients

• Almond flour – 2 cups (224 g)

• Cocoa powder – 1/2 cup (43 g)

• Black cocoa powder – 2 tbsp (10.14 g) (or extra cocoa powder)

• Chocolate whey protein powder – 1/3 cup (36 g)

• Baking powder – 1 1/2 tsp

• Espresso powder – 1 tsp

• Salt – 1/2 tsp

• Wet Ingredients

• Unsalted butter (softened) – 1/2 cup (113.5 g)

• Brown sugar substitute – 3/4 cup (150 g)

• Sour cream (room temperature) – 2/3 cup (153.33 g)

• Vanilla extract – 1 tsp

• Large eggs (room temperature) – 4

• Coffee (room temperature) – 1/4 cup (59.15 ml)

• Chocolate Ganache

• Heavy whipping cream – 1/3 cup (78.86 ml)

• Allulose or xylitol – 1 tbsp

• Sugar-free chocolate chips – 2 ounces (56.7 g)

Equipment

• 
  1 9×5 inch load panBuy from Amazon

Directions

• Preheat oven to 325°F (165°C). Grease a 9×5 inch loaf pan and line with parchment paper.
• In a bowl, whisk almond flour, cocoa powder, black cocoa, protein powder, baking powder, espresso powder, and salt until smooth.
• In a separate bowl, beat butter and sweetener until fluffy (about 2 minutes).
• Add sour cream and vanilla. Mix well.
• Add eggs one at a time, mixing after each addition.
• Slowly add dry ingredients into the wet mixture.
• Mix in coffee until batter becomes smooth.
• Transfer batter into prepared pan and level the top.
• Bake for 60–75 minutes until the top feels firm but not dry.
• Cool in pan for 30 minutes, then remove and cool completely.
• Ganache
• Heat cream and allulose in a small pan until simmering.
• Add chocolate chips and allow to melt.
• Whisk until smooth and drizzle over cooled cake.

Nutrition Facts

• Serving Size: 1g
• Total number of serves: 16
• Calories: 216kcal
• Fat: 18.4g
• Saturated Fat: 7.8g
• Carbohydrates: 7.1g
• Fiber: 3.6g
• Protein: 7.8g