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Chocolate - Coconut Pound Cake (Keto / LCHF)

By 16:44:00 , , , , , , , ,

This Chocolate - Coconut Pound Cake is rich, tender and moist - best of all - it is a low-carb treats!
Absolutely a perfect decadent chocolaty and coconuty dessert!

This yummy cake reminds me of the old-school chocolate butter pound cake...oh heavenly! The desiccated coconut gives the cake a toasty-nutty flavour, truly amazing.

If you are looking for an easy and delicious low-carb dessert, this Chocolate - Coconut Pound Cake will be your go-to recipe! Definitely a hit for chocolate-lovers, coconut-lovers, and cake-lovers....minus the guilt because it is low in carb!
Chocolate - Coconut Pound Cake (Keto / LCHF)
(serving: loaf pan 8" x 4")
Ingredients:

*Dry Ingredients*
70 gm Coconut Flour
40 gm Monk Fruit Sweetener (or any sweetener of your choice, you may adjust the sweetness to your liking)
25 gm Unsweetened Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Xanthan Gum
1/2 tsp Instant Coffee (optional)

*Wet Ingredients*
6 Large Eggs
1 tsp Vanilla Extract
2 tsp Apple Cider Vinegar (or white vinegar)
1/2 tsp Liquid Stevia (optional)

*Butter-Choc Batter*
115 gm Butter
30 gm Lindt 90% Cocoa Bar (chopped)

*Topping (optional)*
1 tbsp Desiccated Coconut

Directions:

  1. Preheat oven to 180°C. Line the loaf pan (size: 8" x 4") with baking parchment.
  2. Place the Butter-Choc Batter ingredients in a microwave-proof bowl and microwave for 40 seconds on High. Stir to ensure all butter and chocolate are melted, set aside to cool.
  3. In a large bowl, combine all dry ingredients and mix thoroughly with a whisk. Set aside.
  4. Combine all wet ingredients in a medium-bowl, gently whisk it to mix.
  5. Using a whisk, add the wet ingredients into the dry ingredients mixture. Mix gently and add the butter-choc batter, continue to mix until well-combined.
  6. Pour the batter into the prepared pan, gently tap to release the air bubbles and smooth the top with a spatula.
  7. Sprinkle the top with desiccated coconut.
  8. Bake at 180°C for 20 minutes, then cover loosely with aluminium foil and continue baking for additional 10-15 minutes or until the center is set (skewer test comes out clean).
  9. Remove the pan from oven and place a slightly damp tea towel over the cake for about 20 minutes - this will make the cake moist. 
Adapted from Low Carb Maven

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