Keto Chocolate Pound Cake

Here’s a delicious Keto Chocolate Pound Cake recipe using your Keystone Pantry Allulose and Keystone Pantry Sugar-Free Chocolate Chips.

Keto Chocolate Pound Cake

A rich, moist, and sugar-free chocolate pound cake perfect for keto and low-carb diets!

Ingredients:

• 1 ½ cups almond flour
• ¼ cup Keystone Pantry Allulose
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, melted
• 4 large eggs
• ¼ cup sour cream (or full-fat Greek yogurt)
• 1 tsp vanilla extract
• ½ cup Keystone Pantry Sugar-Free Chocolate Chips

Instructions:

1. Preheat Oven: Set your oven to 325°F (163°C) and grease a 9×5-inch loaf pan. Line with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, allulose, cocoa powder, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, whisk melted butter, eggs, sour cream, and vanilla extract until smooth.
4. Combine: Gradually mix wet ingredients into dry ingredients until well combined.
5. Fold in Chocolate Chips: Gently fold in Keystone Pantry Sugar-Free Chocolate Chips.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!

Optional Toppings:

• Melted Keystone Pantry Sugar-Free Chocolate Chips for a drizzle
• Sugar-free whipped cream or keto-friendly ice cream

This pound cake is moist, rich, and perfect for chocolate lovers while keeping it low-carb and keto-friendly!

Nutritional Fact Panel for 1 slice (assuming 10 slices per loaf):

Keto Chocolate Pound Cake – Estimated Nutrition Per Slice

FAQ – Keto Chocolate Pound Cake

Q1: Is this Keto Chocolate Pound Cake really low-carb?
Yes! Each slice has an estimated 2g net carbs, making it perfect for keto and low-carb diets. We use almond flour instead of traditional wheat flour and Keystone Pantry Allulose to keep it sugar-free.

Q2: Can I use regular sugar instead of Allulose?
You could, but it will increase the carb count and make it no longer keto-friendly. Keystone Pantry Allulose keeps it sweet without impacting blood sugar.

Q3: Can I use another sweetener?
Yes, you can substitute another keto-friendly sweetener like erythritol or monk fruit, but the texture and sweetness may vary slightly.

Q4: What if I don’t have sour cream?
You can use full-fat Greek yogurt as a substitute. It adds moisture and keeps the cake rich.

Q5: Can I make this cake dairy-free?
Yes, replace butter with a keto-friendly plant-based butter and use dairy-free yogurt instead of sour cream.

Q6: How should I store the cake?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 2 months.

Q7: Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or sugar-free chocolate chunks can be folded in for added texture and flavor.

Q8: Can I make this cake chocolate-drizzled?
Yes, melt some Keystone Pantry Sugar-Free Chocolate Chips and drizzle on top for an extra chocolatey touch.