Keto Chocolate Butter Pound Cake

Keto Chocolate Butter Pound Cake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 297.9
  • Total Fat: 27.3 g
  • Cholesterol: 143.8 mg
  • Sodium: 168.4 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 8.6 g

View full nutritional breakdown of Keto Chocolate Butter Pound Cake calories by ingredient
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Introduction

As close to a Normal Homemade from scratch Old Fashion Butter Pound Cake as you can get and as low of carbs as I could make it and Sugar Free. As close to a Normal Homemade from scratch Old Fashion Butter Pound Cake as you can get and as low of carbs as I could make it and Sugar Free.
Number of Servings: 16

Ingredients

    6 serving Egg white, large
    6 serving egg yolk from one raw large egg: approx.2/3 ounces / 17 grams
    2 serving 1 Egg- large, fresh
    3 cup Blue Diamond Almond Flour (by EYERAWK)
    16 tbsp Butter - Great Value Salted Sweet Cream
    8 tbsp Cream Cheese
    5.33 tbsp Great Value Unsweetened Baking Cocoa
    3 tsp Great Value Baking Powder double acting (by MOUSENLH)
    3 tsp Cream Of Tartar
    1 tbsp Vanilla extract, imitation, alcohol
    144 serving Stevia in the Raw

Directions

Preheat oven to 355 degrees. Prepare bunt or pound cake pan by greasing well ( I prefer Crisco Lard) and then sift some unsweetened Cocoa power over your greasing like you would flour in a normal cake.

Take and separate 6 eggs into 2 separate bowls. Add two more whole eggs to the bowl of egg yolks and whisk real quick with fork.

Take egg white and add the Cream of Tartar to them and mix with mixer on high speed or whipped speed until pretty stiff peaks form, then set aside for later step.

Next take 3 cups almond flour, 1/3 cups Unsweetened Cocoa Powder and Baking powder and sift into another bowl so yo get most lumps out and have it all finely sifted together. Set aside for later step.

Have butter and cream cheese at room temperature and place them in mixing bowl and mix until starting to cream, then add in Stevia and mix well. Then slowly add a little of the egg yolk a little bit at a time until well coporated into sugar butter mixture. Then slowly start spooning the almond flour mixture into mixing bowl having to adjust the mixer speed ass it thickens. As you get to about half of the flour added turn mixer down and add about a 1/4 of the whipped egg whites from step 1 very slowly and let mixer gently fold it in. You can also do this by hand manually. After whites are folded in nicely continue back on higher speed adding the remainder of the almond flour mixture. When done with flour mixture you can go ahead a gently fold in the remainder of your whipped egg whites. (Note: If there is any liquid that has formed back in the bottom of your bowl from your egg whites make sure not to add this liquid just discard. Add only the thicken peaked whipped whites)
After incorporating the egg whites you can lastly mix in the vanilla extract.

Spoon mixture evenly into your prepared baking pan and after adding all of it take and drop your pan a few times on counter top to just make sure everything is settled in pan.

Place in oven and bake @ 355 degrees for 45 min. Some ovens will vary.
After removing cake let it completely cool before attempting to remove from pan. Shake your cake a few times up and down, side to side and then place plate over pan and turn upside down and give it a good pop and the cake should easily slip freely on to plate. I then like to top with a drizzle of sugar free chocolate syrup.

Enjoy your Keto/Low Carb friendly Zero Sugar Pound Cake.

If you like please let me know.

Serving Size: Makes 16 nice size slices. Can be sliced thinner for more servings

Number of Servings: 16

Recipe submitted by SparkPeople user KUBOTPARTSJOE.

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