Low Carb Chocolate Pound Cake (THM S)

This cake is not only moist and decadent, it also has a secret [vegetable!] ingredient.

When it comes to chocolate, I go big or go home. There's a reason why I dubbed this a pound cake - it's incredibly rich and dense. So rich, that I gave some away to my friends to make sure it all would be eaten. [And I'm not usually one to share my chocolate. #sorrynotsorry]

I started testing this recipe during the pumpkin craze of early fall, so I decided to make a pumpkin dessert *without* making a pumpkin dessert. Don't get me wrong, I love pumpkin recipes, but I'm definitely not a "PUMPKIN ALL THE THINGS!" person. The pumpkin in this recipe is understated and it's purpose is more for moisture (and veggie sneaking) more than anything else.

The dry batter starts with coconut flour, almond flour, unsweetened cocoa, Pyure, and xanthan gum. Xanthan gum helps to keep the texture of this cake on the moist and dense side, without it the texture would be on the crumbly side.

The wet batter combines melted butter and coconut oil, eggs, vanilla, pumpkin puree, almond milk, and heavy cream.

Last, we have (of course) chocolate chips. I always use Lily's chocolate chips, but Hershey also makes a good sugar free chocolate chip. Hershey has a few more additives, making it a"personal choice" item in the THM world, but the cost is definitely better than Lily's.

Don't be worried - the batter for this cake is quite thick. As in, not pourable. I double reinforced it for baking by spraying my loaf pan with coconut oil, and lining with a small sheet of parchment paper (makes for easy lifting!). The cake bakes for about an hour at 325.

When it comes out of the oven, let it cool completely at room temperature before slicing or removing it from the pan. Mine kept perfectly in the refrigerator in a zip-top bag. The texture definitely hardens in the fridge, but if you let it hang out at room temperature for a few minutes it softens right up.

One of my friends who made this at home, said it's perfect for freezing! So, if you get through a few slices and start thinking, "There's no way I can finish this," just slice it, wrap each slice in plastic wrap, and store the slices in a freezer bag. When you get a craving, take them out one at a time, and gently thaw at room temperature.

This cake has the perfect amount of moisture and density. The texture stays very soft, and you get those pops of chocolate chips throughout. I dare you to try and get through more than one slice of this cake at a time - it's harder than you think, trust me. ^_~

Low Carb Chocolate Pound Cake (THM S)

Main Ingredients

1 c coconut flour

1/2 c almond flour

1/2 c unsweetened cocoa powder

3/4 c Pyure or similar

1/4 c unsalted butter, melted

1/2 c coconut oil, melted

3 eggs, plus 1 egg yolk

1 tsp vanilla

1 c pumpkin puree

1 tsp baking powder

1 tsp salt

1 tsp xanthan gum

1/3 c unsweetened vanilla almond milk

1/2 c heavy cream

3/4 c sugar free chocolate chips, divided

Recipe Steps

1. Preheat oven to 325.

2. Combine dry ingredients in a medium bowl with a whisk. Beat together wet ingredients. Slowly incorporate the dry into the wet mixture in batches.

3. Fold in 1/2 cup of the chocolate chips.

4. Line a loaf pan with parchment paper, and lightly spritz with coconut oil spray. Scoop the dough into the loaf pan, spreading it evenly (it's very thick). Sprinkle the top with the remaining chocolate chips.

5. Bake at 325 for 45 minutes to 1 hour, until a toothpick comes out clean.

6. Let the cake cool completely before lifting it out of the loaf pan.