Low Carb Chocolate Pound Cake To Satisfy Your Pastry Craving

Thanks for sticking around. As your reward, below you will find the low carb chocolate pound cake the inner chocolate monster inside of you is screaming about.

Ingredients

Dry Ingredients

¾ cups (70 g) Coconut Flour

½ cup (115 g) granulated erythritol

¼ cup (25 g) unsweetened cocoa powder

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 (113 g) salted butter, melted (or coconut milk)

1 ounce (28 g) unsweetened baking chocolate, chopped

Optional Topping

2 tablespoons sugar free-chocolate chips

Instructions

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 2½ 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.
Method: Measure all of the dry ingredients into a medium bowl. Mix thoroughly with a whisk or a hand mixer.
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.
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.
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.
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.