An easy low carb coconut flour pound cake made with coconut flour and baked in a loaf pan. This simple low carb cake is great as a snack with a pat of butter or dressed up with ice cream.
Let's talk about this great low carb chocolate pound cake! I just love it!
Everyone needs an easy chocolate cake recipe in their baking repertoire, something they can enjoy as a snack with their tea; or a simple dessert that can be dressed-up with whipped cream and fresh berries or a scoop of low carb ice cream. This loaf cake is not difficult to make nor is it pretentious. It's just an honest to goodness healthy treat made from wholesome ingredients.
Do you remember that amazing zucchini bread recipe I brought you last week? Yeah, that was great. This recipe was supposed to be a chocolate zucchini bread, but my kids kept distracting me and I forgot to add the zucchini. It was darn good! I decided to add another ounce of chocolate to the batter, et voila - chocolate pound cake.
For some people, not being able to enjoy desserts and baked goods on any diet is a deal breaker. But low carbers have found ways to healthify some of their favorite recipes, making them diabetic friendly and healthy for weight-loss. Because I used coconut flour in this recipe, the net carbs are super low and perfect for those on a ketogenic diet. Another plus? Since the price of almond flour has steadily climbed higher, coconut flour is becoming the more economical choice. Win!
Like most of my quickbread recipes, this is a one-bowl wonder. I don't know about you, but having one bowl and a pair of beaters to clean is pretty appealing. Well, maybe two bowls because of the melted chocolate, but for chocolate I would wash 100 bowls! The cake is not overly sweet and tastes amazing with a pat of salted butter and a cup of jo (coffee).
Do you have a favorite snack cake or loaf recipe? Let me know in the comments!
[NOTE] To make this recipe dairy-free, sub coconut milk or ghee for the butter and make sure to use dairy free chocolate chips like Enjoy-life brand. I can get them at the grocery store or the health food store. To make this a paleo chocolate cake swap coconut sugar for the erythritol. I used a vintage pan that is 7 x 2 ½ inches and it was perfect. Using a larger pan will result in a shorter loaf.
This Low Carb Coconut Flour Pound Cake is 2 net carbs per serving.
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Low Carb Coconut Flour Pound Cake Made With Chocolate
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
- 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.
- 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.
Notes
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
Annalisa
I already made this recipe a few times as muffins, which I alwsys found wonderful! This recipe really hits the spot for a chocolate lover like me and I also like it because it does not use almond flour.
I was wondering if it may be used to bake a round cake, or would it become too dry?
I do not have a loaf pan and I was looking for a chocolate cake recipe to fill with cream afterwards...
THank you!
Annalisa
Kim Hardesty
Hi Annalisa. Try using the chocolate zucchini muffin recipe for an all coconut flour cake. If you aren't allergic to nuts, I love the cake in this chocolate walnut cake. It is moist and tastes deeply of chocolate (I mix 1/3 black cocoa with bensdorp red cocoa for the BEST tasting chocolate flavor for any baked good.). -Kim
Sarah
Great recipe! I followed the recipe as written with the following changes: for the sweetener I used 2 tbsp Pyure + 1/4 cup Xylitol - for me this eliminated any aftertaste from stevia or cooling effect from Erythritol. Then I added 1/4 cup Lakanto brand chocolate chips mixed in, none on top. I only have a glass loaf pan, approximately 3.5x6x11. I had to bake it for 40 minutes to be done in the center, at which point it was really crusty on the edges. Next time I’ll try lowering the oven temp for the bake - my pan’s fault, not the recipes! Usually I’m not a big fan of coconut flour recipes but this cake has a great flavor and texture, like normal pound cake. One of the few keto baked goods I’ve made that my non-keto husband will snack on too!
Sarah
I’ve made this twice again as muffins since the first time and have more in the oven right now. I added a little more sweetener since the first time (1/4 c xylitol, 1/4 c erythritrol, 1/4 tsp better stevia). My non-keto husband who rarely gets excited about any dessert that isn’t fruit pie actually has started requesting these!
Diane
Made this delicious chocolate cake today! Used a Bundt pan and added Lily’s chocolate chips to the batter. I’ll definitely be making this again. And looking forward to making the zucchini bread next!
Shannon
Hi I am very excited to try this. Low carb and chocolate sounds awesome to me! What vinegar should I be using? It’s my first time encountering vinegar in baking. I have white vinegar and apple cider vinegar. Will the cake taste weird with these? Or can I substitute with lemon juice?
Kim Hardesty
Hi Shannon, use white vinegar or lemon juice. Enjoy the recipe and try not to over-bake. Every oven is different so check 10 minutes before it's supposed to be done. -Kim
Shannon
It works! The lemon juice works great. I ran out of baking soda so I put in another tsp of baking powder and the cake rise up perfectly with a moist center and a crusty top. The insides have even structure and consistent ‘holes’. Loving this recipe :D
Giovanna
Beautiful recipe, really simple to put together. I did the coconut milk version as I had an opened can in the fridge that needed using up. Yum yum YUM. Thank you
Kim Hardesty
I'm glad you liked it, Giovanna. Have a nice week. -Kim
Rebecca
Thanks for the recipe. Can you please tell me how much coconut milk I should add, in ml? Or what should be the consistency of the batter please? I'm new to baking and it would be of great help if you could reply. Thanks.
Kathrin Glerum
Hi Kim,
I'm new, but I get in total 27 net carbs for this cake with the ingredients I have and calculates.How is it your calculation is 6 carbs per serving so in total the cake 72 carbs? I read your explanation further on, but did not get it..... I will make it today, since i'm glad a recipe without almond flour is found. Thanks!
Kim Hardesty
Hi Kathrin. I weigh my ingredients and put them into nutritional calculators as grams and ounces instead of entering "1 cup" etc. I also don't add erythritol sweeteners to the calculations as it is not broken down by the body. I suspect that that is what pushed your nutritional numbers so high as most nutritional calculators don't know how to handle sugar alcohols. I hope this makes sense. However, I shared this tasty recipe several years ago when I was using a different nutritional calculator (MasterCook) and it's about time to run it through FatSecret's excellent one. -Kiim
Catherine
Can I use a different sweetener than the stevia glycerite?
Thanks!
Kim Hardesty
Sure, Catherine. You can use more of your granulated erythritol sweetener or allulose to taste. Using more of am erythritol blend may result in a cooler mouth-feel, but it will still taste good. -Kim
camirra
This did come out a tad bit dry like some other commenters have expressed and i only cooked it 40 min total; however next time I will add some heavy cream or sour cream to attempt to combat this. The texture is awesome and I love that it have coconut flour since it is more affordable than almond flour. topped with cream cheese frosting the slight dryness is barely noticed. Thanks for the recipe.
Kim Hardesty
Hi Camirra, thanks for the feedback It's very important to fluff up low carb ingredients before measuring to ensure the proper measurement since they tend to clump together. Clumps results in over measuring and drier baked goods. Also, different ovens bake differently. I have a new electric oven and all of my older recipes, this on included, take less time than they did originally in my 15 year old gas oven! You can try leaving out the xanthan gum. That may make a difference since it absorbs moisture. Also, your idea of adding some cream (maybe 2-3 tbsp) may work. I hope these ideas help you troubleshoot the recipe. Have a great weekend. -Kim
Jenn
This was very good! I made it into cupcakes and baked it for 10 mins.
I never rate anything! They were that good!
Jessica Rodriguez
Love these recipes ,I am on a very tight budget , so it is hard to buy all the ingredients needs. But one day will try.
Kim
Hi Jessica. I remember starting out and thinking the same thing - ingredients are expensive. Luckily, many of them last a very long time. Xanthan gum lasts me years, stevia glycerite lasts me over a year, oat fiber isn't too bad and lasts YEARS, Costco has a good price on almond flour or I also like Welbee's on Amazon. Trader Joes has coconut flour for a very affordable price. Protein powder lasts me years because I mostly use it for baking and not for smoothies. Yes, the initial outlay is expensive, but over the course of a year or more, not too bad. I used to ask for these things for birthdays and Christmas. I would also save money with coupons and use some of that money saved on my expensive low carb staples to offset the cost. I hope you enjoy some of these recipes. Enjoy your day. -Kim
Mary Kate M
This recipe is amazing! Super simple to assemble and with ingredients that aren't so hard to track down in local stores. The richness of the final product is wonderful both warm (30+ minutes out of the oven) and partially thawed (perfect thing to dunk in your coffee in the morning!). I've made this recipe countless times and have always come back for more. Be warned that a slice of 1/8 of the loaf is very filling, especially if you pair it up with some homemade whipped cream (another Low Carb Maven recipe!). Thanks for another great recipe!
Talya
Just made this and out of the oven cooling - Wynn’s excited to try it thanks for the recipe!
Kim
Hi Talya. I hope Wynn enjoys the recipe. Have a great week! -Kim
Christina M. Dahmcke
OMG. Thank ypu so much for this recipe. It is absolutely amazing!!! Yummy sighs from Denmark!
Mira
Thank you so much for sharing this awesome recipe. I bake this cake today and it was super delicious. I put mashed banana and lemon zest no sugar. Banana is sweet enough for me. The texture was perfect. And taste yummy. That will be my best cake recipe. Next time I’m going to double the recipe and make banana blueberry muffins. Hugs and all the best to you.
Maria
Made this last night and it was perfect! I did add about a quarter of a cup of almond flour to the recipe. I’m not sure it helped but I had it and didn’t want to waist it.
The texture was spot on. I will definitely make it again!
Cris
I have to admit that I’ve been burned repeatedly with coconut flour recipes. Always too dry, never enough flavor, etc. But these were packed with flavor, so moist, and the perfect amount of sweet! I will be making these monthly! Thank you so much!
Mae
Is xantham gum a MUST? Any alternative I can use? I can’t find it here.
Kim
Hi Mae. The xanthan gum helps bind the ingredients and enhances the texture of low carb and gluten-free baked goods. I have just begun experimenting with gelatin. I wonder if 1 tsp of gelatin mixed into the dry ingredients would do the same thing? Adding a little to cookie recipes keeps them from crumbling apart and gives them a nice "chew". I have not made this recipe subbing the xanthan gum with gelatin, I'm just thinking out loud. You can make the pound cake without it, but the texture may be just a little different - not bad, just different. It won't be a deal breaker to leave it out. -Kim
Stephen Walter
Guar gum is a spoon for spoon substitute for xantham gum according to the health food store I use.
Kim
Yes it is, Stephen. Thank you for sharing this information! -Kim
Mary
This is excellent! I like it better in a cupcake pan though. Excellent!!!
Jennifer Hamilton
Would this work using just egg whites?
Kim
Hi Jennifer, I have only tested the recipe using whole eggs. -Kim
Barb
First off let me say this is so delicious!
But when I added the recipe to my fitness pal the nutritional info is different .
Your recipes says 2 net carbs MFP calculated 12 net carbs.
Not happy about the huge difference in information
Kim
Hi Barb. I just answered a question about this same thing yesterday. I recalculated in Fatsecret and got almost the same numbers. Please refer to the comments to see my long answer to the other person. Something I did not mention in the other comment is that the erythritol sugar alcohols should be subtracted from the total carbs and I'm not sure that MFP does that. I stand behind my numbers. -Kim
Lora
MFP calculates TOTAL carb not NET carb
You have to aubstract the fiber and alcohol sugars yourself !!
Barb
Thank you for clarifying.
Akrum
The macros are totally misleading!
How come 6 eggs and 4oz butter with only one 14 gm fat!!!
Also 0.5 cup coconut flour mostly will contain more carbs than that
Kim
Hi Akrum. Did you actually weigh all of the ingredients in grams then put them into an accurate nutritional calculator? Although I originally used a cookbook program called MasterCook to originally calculate the nutritional values, I just double checked it on Fatsecret.com and came out with very similar numbers. That is 6 eggs divided by 12 and 1 stick of butter divided by 12, so the fat number is accurate. Again, the coconut flour measurement is being divided by 12.
All nutrition calculators use different algorithms with which to calculate any given item so they will all vary slightly between items. Add a list of 11 ingredients and those differences will add up to a small difference. To get the absolute most accurate carb counts on your recipes, weigh and enter the ingredients in grams. While I make the occasional mistake from time to time, I work very hard to provide the most accurate numbers I can. I appreciate folks politely asking me to recalculate or check my numbers as I am not trying to mislead anyone.
Thank you for your comment. -Kim
PJ
Can I use liquid stevia instead of the glycerite?
Kim
Yes, PJ, but I find liquid stevia bitter, especially when combined with chocolate. If you use liquid stevia and like it, please use it. There is no need to buy something else. Use it to taste. -Kim
Dianne
1 stick of butter is 8 ounces!
Kim
Hi Dianne. Most butter in the U.S. is sold by the pound which is divided into 4 sticks. Each stick is 4 ounces each or 1/2 cup of butter. I hope this helps. -Kim
Dreama Jester
If I don’t have the stevia glyceride what can I use??
Kim
Dreama, you can use liquid stevia drops to taste or more erythritol based sweetener. If you use more sweetener, it sometimes leaves a little bit of a crust on the outside of baked goods. Also, baked goods sweetened with erythritol are more enjoyable when allowed to warm up on the counter for a little wile before enjoying to take the chill off of the fats in the recipe. Enjoy. -Kim
ursula
Is it possible to make this without the stevia gylcerite?
Kim
Absolutely, Ursula. Just use more of your favorite sweetener. I use as little erythritol sweetener as possible to avoid the cooling effect it can bring to baked goods. Enjoy the recipe. -Kim
Pop
Hi! Can i use this as a basis for a keto coffee pound cake? If so, what are the adjustments to be made? Thanks!
Kim
I’m not sure I understand. You don’t want to make it Chocolate? Just regular? The lemon binder cake might be more suitable. You could make it without the lemon and swirl nuts and cinnamon in it. Is that what you mean? -Kim
Pop
Hi! I meant coffee-flavoured pound cake! Haha, how much coffee/ground coffee should i place? And what's the vinegar for?
Kim
Try adding 1-2 teaspoons of instant espresso. You may need more, I haven’t tried this recipe with instant espresso yet. You can also use coffee extract, also 1-2 teaspoons. The vinegar helps the batter rise. -Kim
Cheryl Mansheim
I love your recipe & I thank you for sharing it. I am drawn to it but halt myself from eating more than 1 serving! I ended up not reading the recipe correctly, thus I underbaked it a bit, even though the toothpick came out clean. LOL. But. I. Love. It.
Cheryl Mansheim
I forgot to add that I used (equivalent) Pyure granulated sweetener vs the ones in the recipe. And I used 15grams of unsweetened cocoa powder vs the oz of baking chocolate, adding an additional tablespoon of butter. It turned out great!
Kim
Thank you for sharing your tweaks, Cheryl. -Kim
Kim
Yay! I'm glad you like it, Cheryl. It freezes well if you need to put any pieces away. Have a wonderful weekend. Thanks for commenting. -Kim
Mr. Bear
My wife made this today. It's delicious! I couldn't tell I was eating a healthy dessert. Many thanks to her and you, Kim!
Kim
It sounds like your wife is a great cook! I'm glad you enjoyed the recipe. Have a great weekend. -Kim
Jannah
hi. will this work without swerve granulated? i plan on using my stevia drops or some liquid sucralose. thanks!
Kim
Great question, Jannah. I'm really not sure. I've always used a granulated low carb sugar sub and haven't tried it without. -Kim
Gail Johnson
Do you have a low carb recipe for angel food cake? Love your recipes!
Kim
Hi Gail. I spent a whole Summer working on an angel food cake and I could never get it where I wanted it. I may try again some time, but not until after Christmas. I can't tell you how many eggs I went through. Lol. Enjoy your night and thank you for the nice compliment. -Kim
Carmen
How many servings do you get out of a loaf ?
Kim
Hi Carmen, great question. The number of servings is found near the top of the recipes on the recipe cards. For this recipe, it's 12. Enjoy the pound cake and have a great day. -Kim
Bakhta
A lot of people seem to like this one so I think it won't taste bad but I have a question: is it like a real cake or a bread ? I'm a bit confused
Kim
Hi Bakhta. This is a cake cooked in a bread loaf pan. They are popular as snack cakes because they are easy to cut. -Kim
Heather Barr
Wow!! I made this cake today and after tasting it I immediately had to comment, you nailed it!! Perfect texture,perfectly moist,perfectly rich. My mum and I have been going mad without a good cake recipe and this was beyond our expectations! Thank you THANK,you!
Kim
Best. Comment. Of the day! Thanks, Heather. I'm happy that you and your mother enjoyed the texture and flavor of the cake. It's one of our favorites. Have a great week. -Kim
Michelle
Thank you so much for this recipe!! Made it today. I used Swerve confectioners, Now powdered stevia and King Arthur's coconut flour. I baked it in a 9x5 metal loaf pan for 30 minutes only. I covered it with the tea towel while it cooled. It was perfect! I had to use 1 oz of semi-sweet baking chocolate, so next time I might bump up the sweetener a bit. This is probably one of the best low carb baked goods recipes I've made. It holds together and slices brilliantly. My favorite thing is the smell - smells just like chocolate cake! Mmmm! I love that it only uses coconut flour. Next time I might try subbing some coconut oil for part of the butter. Feels good to have this in my arsenal!
Kim
Fantastic, Michelle. I often use regular erythritol and powdered stevia while recipe testing to off-set the costs of expensive brand name Sweeteners. I'm thrilled you like the recipe. Have fun tweaking it to your tastes and enjoy your weekend. -Kim
Joy
Yum! Loved the trick of wrapping the loaf in towels to keep the moisture in. This was not overly sweet, which is how I like it. My hubby wanted more sweetness, so I made cream cheese frosting with Swerve confectioners and a little vanilla. It was a nice compliment to the chocolate.
Kim
Oh, Good. I'm glad you liked the loaf, Joy. The cream cheese glaze is genius. Thanks for leaving a comment to let me know you liked the recipe. Have a great week. -Kim
Tracey
This sounds great but is there any way to get the carbs a little lower?
Kim
Hi Tracey. The loaf is 2 net carbs per slice or 6 grams of carbs minus 4 grams of fiber. It's is virtually impossible to lower the carbs any more in this recipe. I hope you enjoy the chocolate loaf. It's really good. -Kim
Linda
I made a double batch so I could take a loaf to Bible study. There are a couple of others who are trying to avoid sugar. It was a hit. I tried a slice with peanut butter and it was amazing.
Kim
Fantastic, Linda. It's sometimes hard to win-over others and I'm so glad they liked the recipe, too. I bet it WAS amazing with peanut butter. I will have to try. Thanks for taking the time to let me know how you liked the recipe. Have a great day. -Kim
Marie
I just found your recipe and am excited to make it. I'm concerned though about the amount of sodium - 302109mg. I hope that's a misprint?
Kim
Marie, I want to laugh, but that is awful. I don't know what happened. We changed our recipe plug in on the site and are finding little surprises like this from time to time. I actually don't have the sodium count. Lol. I will remove that crazy high number. Thanks so much for alerting me to the problem. Have a wonderful weekend. -Kim
Leo Tat
Kim, the chocolate loafs looks delicious.
I’ll eat it with coconut oil spread or butter. Would make a good breakfast or tea snack.
Kim
Thanks so much Leo! Have a great weekend. -Kim
Heather
Thanks for this!!! It was super easy to make, my three year old had a blast helping me and we both loved it. We also made chocolate whip for the top. (A perfect pair) thanks again for the recipe!
Kim
I love that you and your three year old were able to make it together. I'm glad you enjoyed it. Chocolate Whip? - genius! -Kim
Sue
Have I misunderstood the whole low carb carb thing? I thought calories didn't matter as long as carb consumption remained low. I've been telling everyone that they didn't need to worry about calorie consumption anymore??
Kim
Are you speaking to my fasting experiment, Sue? Normally, calories aren't watched as much as keeping carbs low. As a food blogger, I may make a pie three times in a week or more to get it right. That is not normal eating and someone has to eat it, so we end up eating a lot of pie for two weeks or so. Calories DO matter in some respect. I am post menopausal (early menopause) and metabolism slows and muscle decreases. Dr Atkins even said to watch calories on his fat fast and cautioned people to keep the calories at 1000 g with that mostly fat diet for it to work. Usually, because a low carb or ketogenic diet is so high in satiety, people don't overeat calories, but it can happen. I hope this helped. -Kim
Theresa
I love it, the children loved it. Thanks a bunch for the recipe. I'll be stalking your page now. Wish there was a way to show a pix of how mine turned out. Thanks again.
Kim
How great, Theresa! So glad the family liked it. Are you on Instagram? You can tag me in your photo or write me a comment on Facebook and send me the picture. I don't know how to set up the page so people can share their photos. Thanks for leaving a comment. Enjoy your weekend. -Kim
Teresa Crook
I love my low carb diet! This loos yummy!
LF
OMG, this came out so good. The texture was amazing, almost like the real deal. I used THM sweet blend (erythritol and stevia blend) instead of the straight erythritol. Really yummy. Now for some frosting. Thanks for the great recipe. This will help me get through my husband's birthday party with the Black Magic chocolate cake I am making for him!
Kim
So glad you liked this recipe. Yes, if you're going up against birthday cake I would for sure make a frosting. Your black magic cake sounds amazing! Enjoy the party. -Kim
Ana
Its done. And it is fabulous. I'm not on diet just had some coconut flour to spend so I used regular white sugar. Cake is moist and delicious. Thanx for idea how to spend flour becouse all other things I made with it were horribly dry.
Kim
Oh, yeah, Anna! I'm so glad. :) There have been a few comments that the bread was dry and I think it was due to over-baking. Coconut flour baked goods can get very dry when over-baked. I'm happy you were able to sub in your sugar and use up some of your coconut flour. Thanks for taking the time to let me know how the recipe worked for you. Have a nice week. -Kim
Paige Hilgers
MADE THIS. TONIGHT ... FABULOUS! I HAD TO LEAVE IT IN THE PAN! COVERED WITH THE TEA TOWEL FOR A COUPLE HOURS ... IT IS WONDERFUL! MOIST & NOT TOO SWEET!
Kim
Hello, Paige. I'm thrilled that you enjoyed this recipe and thanks for taking the time to let me know. Yes, the tea towel helps in keeping the bread nice and moist and I keep mine covered until it is just barely warm. Have a wonderful day. -Kim
Mindy
Hi Kim. I'm new to your site and I am enjoying checking out your recipes. I have Type 2 Diabetes. This chocolate pound cake recipe looks amazing. I have all of the ingredients on hand except for xanthan gum. I'm not familiar with it. Can I leave it out of the cake recipe, or is it necessary for the texture or taste?
Kim
Hi Mindy, thanks for your kinds words. The xanthan gum helps bind the ingredients together, but I'd say to give it a try without. If you are using a standard type loaf pan, your loaf will be shorter than mine and will have a shorter baking time. Incidentally, this is the same recipe that I posted for chocolate zucchini muffins (except for the zucchini). Just a little FYI, xanthan gum is used in a lot of gluten-free and low carb baking to help enhance texture, to bind ingredients or to thicken. Enjoy the recipe. -Kim
Paula
I did read you can substitute corn starch and ground flax seed, possibly chia seed. Would that be possible?
Kim
Paula, I have only tested the recipe with the ingredients listed. Because I didn't test the recipe with corn starch and golden flax seed or chia seed I can't tell you what the result would be. I hope you understand. -Kim
Claudia
To clarify, when covering the loaf with a tea towel, should I put the foil back on first? I made this loaf and it came out a bit dry, but I'm not sure I followed the directions correctly. I removed the foil to insert the toothpick to ensure it was done. Then I put a tea towel on top without the foil. This could have been my mistake and could make a big difference in the amount of moisture absorbed by the towel. Please let me know the correct method.
It was still delicious and I will definitely make it again. Thanks!
Kim
You know Claudia, I may have to tinker with this recipe again. I admit that my confidence has taken a little hit with this recipe. I made it three times and had a moist loaf, but I just made it again and it was a little dry. I don't know what's up. Usually, the outside is a bit dry and the inside moist. (shrugging my shoulders) Try a shorter baking time?
I remove the aluminum foil from the loaf and cover with the tea towel to trap steam in the bread. Try adding 1 cup of grated zucchini (then squeezed after measuring). Someone on Instagram made this recipe into 10 muffins and baked them at 350 for about 10-15 minutes. She said they were great. Maybe that would work better? Sorry for the wishy-washy answer. Have a wonderful weekend! -Kim
Cynthia
Just read you post about fasting and wondered if you heard about or looked into Trim Healthy Mama? I'm 64 and have lost 52 pounds on the plan and have gone from a size 20/22 to a 16.
Thank you for the recipe gonna make it soon.
Kim
Hi Cynthia. Thank you so much for the comment. I actually know about Trim Healthy Mama. The ideas Serene and Pearl use in their program are all concepts I read about and incorporated (some) in my own weight loss 7 years ago. For me, the best thing is eating low carb consistently (not doing well on that since starting the blog), not eating between meals (again a problem being around food all day), and not eating a lot of desserts. I believe in the program and know it has helped so many women. It's a little too high in carbs for me, but I was impressed that all of the information they have included in their comprehensive book, their cookbooks, and now their videos. I congratulate you in your loss and am so happy that you have found a plan that works for you and offers support! Thank you so much again. Have a wonderful week, Cynthia. -Kim
dev
This cake looks good, I made zucchini brownies last week for the first time and loved them as I generally love anything with chocolate. Definitely going to try this lovely cake recipe in few days.
Kim
Hi Dev. The zucchini brownies sound yummy! If you are baking in a bigger loaf pan than I used, make sure to check the bread at about 30 minutes so it doesn't over-bake. The outside will be dry like a brownie end and the inside should be moist. The taste is nice and chocolaty. Enjoy! -Kim
Amelie Moore
Yum, yum, yum. Have to take dessert to a backyard get together. Gonna make this!
Kim
Thank you Amelie! I hope you like it. Have a great day! -kIM
Elizabeth
This batter isn't even a liquid. It's a dough. I had to dump it into the pan and press it down into shape. Do you have any idea what's going on? I added all of the wet ingredients as you indicated.
Kim
Yes, the batter is very thick, Elizabeth. I spooned the batter into my pan and then lifted it off the counter a few inches and let it fall back onto the counter (2-3 times) to knock out the big air bubbles, then I used an offset spatula to smooth the top. -Kim
Jen
Fasting is fantastic for you, for so many reasons. Good for you for researching it, doing it, and sharing. You will find a WHOLE lot of resistance from most people, and most doctors, but if you are well read on the subject you can help educate them too!
I have a lot of health issues including gi so giving my GI a break for seven to ten days periodically (quartly) is helpful. I'm wheelchair bound and not able to exercise so getting deep into ketosis and staying there with a very similar fast as what you've described works really well. I keep some of those sugarless electrolyte beverages on hand just in case, and I monitor my blood sugar and ketones. And I stay open to ending the fast if my body tells me to.
Good Luck!
Kim
Hello, Jen. Thank you for the information, support, and personal story. I'm finding that it's really helping me get in touch with why I eat. I will continue some type of intermittent fasting for a while and see where it takes me. Again, thank you for your supportive comment. Have a great week. -Kim
Katrin
Oh my, this looks brilliant. I've been searching for a good low carb chocolate cake recipe and this one will have to be made! May I add how impressed I am at your nerves of steel. Fasting and baking at the same time... Love the idea of adding coffee. That'll give it a really nice twist
Kim
Thanks for your nice comment Katrin. The fast was surprisingly easy. I am learning a little about myself along the way. As you suggested, I love bulletproof coffee, too. I just get lazy with using my giant blender to blend-it-up and cream is easier. But you're right, it is delicious and keeps you full all morning. Nice talking to you. Enjoy your evening! -Kim
DonnaL
I made the 'Soul Bread' this week that is featured on Kristie's youtube channel. She used bacon grease instead of olive oil and I used all butter. My whey protein was vanilla flavored.. (should have had my glasses on!), but it made the most amazing pound cake. https://www.youtube.com/watch?v=IUsFqRELdqQ
Kim
You know, Donna, I thought it would make a good pound cake, too. I was not crazy about the soul bread when I made it and I am definitely going to tweak it a bit. I thought it was a little too... well, I thought the texture was like a cello sponge and I thought it tasted too "heavy" like too much oil and fat. I did like that it was easy to slice, toast, and it held up well in sandwiches. My husband liked it. I was thinking about making a lemon pound cake with it. Thank you so much for sharing your preference for the Soul Bread. -Kim
Min S
Hello!
I'm new to your site and decided to make this cake b/c it looked so darn moist and yummy! I used dark chocolate products which I think impacted the sweetness of the cake. I'll need to up the sweeteners next time.
I do have a question about the dryness of the cake. What can I do to make it more moist? Add more eggs? Add more butter? My non-Keto friend said it looks like your cake but she felt it was too dry (which I agree) and not sweet enough.
I'm new to baking using nut flours so I'm unsure how to make this cake moist.
I appreciate your assistance. I'd like to make this a go to recipe : )
Kim
Hi Min. I'm so sorry your result wasn't what you expected. I don't know if you used any subs or not, but I don't sweeten my baked goods very much and can understand how you may have wanted it sweeter. After eating low carb for so long, I just don't need things as sweet. Are you using a liquid stevia? The stevia glycerite in the recipe bumps up the sweetness you could increase it to 1 teaspoon instead of 1/2 teaspoon.
My cake was very moist all four times I tested the recipe. Did you cook in a bigger sized loaf pan? If so your cooking time may have needed to be decreased a bit. Did you cover the loaf with a tea towel to trap in the steam upon cooling? You can try replacing one of the eggs with 3 tablespoons of oil but I don't know how that will affect cooking time. Also you can add 1/4 teaspoon of xanthan gum. That can also improve texture sometimes. Again, as you can see from the photos, my cake was very moist. Do you have mini loaf pans? I bet you could get two to three loaves out of the recipe. Fill the pans 3/4 full and start checking for doneness after 20 minutes.
Again, I'm sorry you didn't get the result you expected. It always makes me feel bad when that happens. Please let me know if I can offer any more ideas for recipe success. Have a nice weekend. -Kim
Kate @ Framed Cooks
I did a round of power-souping a couple of weeks ago for the same reason - sometimes we just need a re-set! Which then leaves us a chance to try things like this gorgeous looking chocolate loaf! :)
Kim
Hi Kate. Power souping sounds great. I love soup and could eat it all of the time - so could my kids. Totally into my re-set now and feeling so much better. Now, to decide how to introduce food back in to my day. Maybe I'll make some soup! Have a great weekend. -Kim
Fran @ G'day Souffle'
Yum, this cake looks very moist. It would be difficult for me to bake a chocolate cake and fast at the same time. You must have such will lower!
Kim
Thank you, Fran. Actually, I had baked it the week before, so I was off the hook! Lol. My kids enjoyed it with their breakfast in the mornings. Nice to hear from you! Have a wonderful weekend. -Kim