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 1/2 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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- 3/4 cups (70 g) Bob's Red Mill Coconut Flour
- 1/2 cup (115 g) Sukrin 1 (or Swerve Granulated)
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon instant coffee or espresso, optional
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 6 large eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon stevia glycerite or more to taste
- 2 teaspoons vinegar
- 4 ounces (1 stick/ 113 g) salted butter, melted (or coconut milk)
- 1 ounce (28 g) unsweetened baking chocolate, chopped
- 2 tablespoons Lily's Sugar-Free Chocolate Chips
- 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 1/2 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.
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 1/4 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.