THE BEST LOW CARB KETO POUND CAKE RECIPE
This easy low carb keto pound cake recipe is moist, rich and buttery, with just 3g net carbs per slice! Almond flour pound cake tastes like the real deal, using 7 ingredients and 10 minutes prep.
Provided by Maya Krampf
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line an 8.5x4.5-inch loaf pan with parchment paper, so that the paper hangs over the 2 long sides.
- In a large, deep bowl, use a hand mixer at high speed to beat the butter and Besti together, until fluffy.
- Beat in the eggs, one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
- Lower the mixer speed to medium-low. Beat in the almond flour, baking powder, and sea salt. If using xanthan gum, sprinkle (don't dump) it evenly over the batter and beat in at low speed until just combined.
- Scrape the sides of the bowl. The batter will be thick and creamy. Transfer the batter to the loaf pan and smooth the top, rounding slightly.
- Bake for 25-30 minutes, until the top is golden brown. Tent the top with foil, then continue baking for 20-30 minutes, until an inserted toothpick comes out clean. Allow the bread to cool in the pan before moving or slicing.
Nutrition Facts : Calories 295 kcal, Carbohydrate 5.5 g, Protein 7.3 g, Fat 28.6 g, SaturatedFat 10.2 g, Cholesterol 102.7 mg, Sodium 211.3 mg, Fiber 2.6 g, Sugar 1 g, ServingSize 1 serving
THE BEST KETO CHOCOLATE CAKE RECIPE
The BEST keto chocolate cake recipe! This low carb almond flour chocolate cake is rich, moist, and decadent, yet EASY to make in one bowl.
Provided by Maya Krampf
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
- In a large bowl, beat together the allulose and butter, until fluffy.
- Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
- Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
- Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
- Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on he recipe card to 28 servings - this will make the 3 1/2 cups you need for this cake.
- Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.
Nutrition Facts : Calories 478 kcal, Carbohydrate 10.3 g, Protein 7.9 g, Fat 48.6 g, SaturatedFat 5.2 g, Cholesterol 65.5 mg, Sodium 85.5 mg, Fiber 5.1 g, Sugar 3.2 g, ServingSize 1 serving
CHOCOLATE KETO CAKE
This rich and decadent chocolate keto cake is shockingly delicious and secretly low carb.
Provided by Chocolate Covered Katie
Categories Dessert
Time 14m
Number Of Ingredients 9
Steps:
- *For a double layer cake, simply double the recipe and bake in two 8-inch pans. I listed a few keto frosting ideas above in the post. And if you're a visual person, be sure to check out the recipe video above!Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting. If you try the recipe, please feel free to leave a comment or rate it below!View Nutrition Facts
Nutrition Facts : Calories 130 kcal, ServingSize 1 serving
SUGAR FREE & REDUCED CARBOHYDRATE CHOCOLATE POUND CAKE MIX
Original recipe for a sugar free pound cake. There is a slight grainy texture due to the almond meal used in place for a portion of the flour, but personally I don't mind at all. This is best served the day or day after it's made as it dries out relatively quickly. Left overs may be dried completely and crumbled to be used in place of graham cracker crumbs or slices left whole to be used to make chocolate french toast trifle or tiramisu. Waste nothing!
Provided by the werecat
Categories Dessert
Time 2h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- prepair mix by carefully measuring all mix ingredients and blending until uniform color is obtained. Package in a decorative food safe cello bag and tie closed with a pretty ribbon.
- Attach a card with the following directions: Preheat oven to 300oF. Butter a loaf pan carefully and dust with mix. Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until thoroughly blended. Add mix in ½ cup scoopfuls and fold then mix to incorporate. *add mix all at once and you could end up with a chocolate mushroom cloud of pound cake mix. Pour into prepared pan and bake approximately 90 minutes or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack. Dust lightly with powdered sugar and serve slices with fresh berries or other fruit and whipped cream or rich creamy yogurt. Best if eaten same day.
Nutrition Facts : Calories 261.6, Fat 22.2, SaturatedFat 11, Cholesterol 146.4, Sodium 253.6, Carbohydrate 10.9, Fiber 1.8, Sugar 0.7, Protein 6.4
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