Low Carb Coconut Flour Pound Cake Made With Chocolate

An easy low carb chocolate pound cake made with coconut flour and baked in a loaf pan. This simple cake is great as a snack with a pat of butter or dressed up with ice cream.

📝 Ingredients

• 3/4 cups coconut flour ((70 g))
• 1/2 cup low carb sugar ((115 g))
• 1/4 cup unsweetened cocoa powder ((25 g) (sift before measuring))
• 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 salted butter (melted (1 stick/ 113 g) (or coconut milk))
• 1 ounce unsweetened baking chocolate, ((28 g) chopped)
• 2 tablespoons Lily's Sugar-Free Chocolate Chips

👨‍🍳 Instructions

1. 1Preparation: 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.
2. 2Method: Measure all of the dry ingredients into a medium bowl. Mix thoroughly with a whisk or a hand mixer.
3. 3Melt 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.
4. 4Add 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.
5. 5Spoon 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.
6. 6Bake: 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.