Keto chocolate coconut flour pound cake is the nut-free version of my Keto Cream Cheese Chocolate Pound Cake.
After a few requests for a keto coconut flour cake, I am thrilled to be able to share this keto cake recipe with those who need a nut-free option due to dietary restrictions.
This recipe for chocolate coconut flour cake has all the qualities that people love about our keto cream cheese coconut flour pound cake, but instead of vanilla, it’s chocolate.
It’s an incredibly rich, moist chocolate cake that also happens to be low in carbs and keto-friendly.
In case you don’t know, I have a complete list of Keto Pound Cakes and Keto Cakes that any cake lover doing keto would enjoy exploring.
Be sure to check out our entire collection of keto coconut flour recipes for more delicious options!
Keto Chocolate Coconut Flour Pound Cake
I decided to bake this low-carb chocolate coconut flour cake in two round 8-inch pans so that it could be a layer cake. Layer cakes always make for a nicer presentation and beg to be frosted.
I also included a decadent keto chocolate buttercream frosting that made this into a classic, all-American chocolate layer cake.
With that being said, you can, however, bake this keto pound cake with coconut flour in a 10-inch bundt pan or a 10-inch loaf pan.
If you use a bundt pan, you will need to bake the cake for about 60 minutes.
However, if you bake the cake in a large loaf pan, it will need to bake anywhere from 1 1/4 to 1 1/2 hours.
Although the buttercream frosting is optional in this recipe, it certainly makes it a little more special. And that’s why I decided to use this recipe to make my son-in-love a keto chocolate birthday cake that would prove to be memorable.
I am happy to report that everyone who had a slice of Peter’s cake raved about how good it was, including our son Matthew, who still hasn’t joined the keto ranks.
You know you have a winner when it pleases the crowd, including the pickiest.
How To Make A Keto Chocolate Coconut Flour Cake
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Some key factors make this keto Hershey’s cocoa coconut flour cake rich and moist. Although baking with coconut flour can be tricky, I’ve cracked the code.
Make sure you check out my keto baking tips for more of my tried-and-true suggestions.
When making a keto pound cake with coconut flour, I like to add both cream cheese and sour cream to the batter of my coconut flour cakes.
The addition of those two ingredients always produces moist keto cakes, even though coconut flour is a much drier alternative.
You’ll notice that my recipes call for easy-to-find ingredients 99% of the time, and that’s on purpose.
I never want you to feel like you can’t recreate a keto recipe simply because you can’t access the necessary items.
I also make it a point to always share the brands I like to use. They can, too, affect the final outcome of the recipe.
Best Sugar Substitute For This Keto Cake
I have several options when it comes to which sweetener you can use in my recipes. I really like Lakanto Monk Fruit because the texture is spot on and because there is barely any aftertaste. It’s the one sweetener that never gives me an issue.
I’m also partial to Swerve, an erythritol blend. However, it does have a cooling aftertaste that some people dislike. Personally, it’s not an issue for me, and that’s why I am a fan.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. But for some reason, I find that chocolate and stevia do not play well together and generally produce a greater aftertaste.
So, in the case of this recipe, I wouldn’t recommend it unless you’re familiar with it and it’s not an issue for you.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.
I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.
However, for the keto buttercream frosting recipe, you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones.
Coconut Flour Options
There are a couple of coconut flour brands that I recommend when it comes to this recipe. The first is Anthony’s, and the second is Bob Mills. That’s because they consistently perform well in keto baking.
I know from experience that not all coconut flours are created equal, so quality matters.
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Thankfully, coconut flour is one of the most economical alternatives to flour. Plus, it is lower in carbs than almond flour.
Sugar-Free Chocolate Options
My go-to brand for keto cocoa powder recipes is always Hershey’s Cocoa, and in the case of this keto chocolate cake, I used Hershey’s Dark Cocoa but either one works well here.
Is Hershey’s cocoa powder keto-friendly? The good news is yes. As long as you are dealing with cocoa powder that has no sweeteners, you can enjoy a ketogenic diet.
You can also use a fancier brand like Valrhona or Ghirardelli if that’s your preference.
Keto Chocolate Butter Cream Frosting (Optional)
I have also included a low-carb chocolate buttercream frosting as an option that only slightly increases the net carbs.
It’s a great chocolate frosting to include for special occasions, even as a chocolate keto birthday cake.
- Unsalted butter, room temperature softened
- Cream cheese softened at room temperature
- Sugar substitute confectioner’s sugar
- Hershey’s unsweetened natural cocoa powder
- Sea salt
- Heavy cream
- Vanilla extract
I decided to decorate the cake by adding a couple of ounces of Lily’s sugar-free chocolate bar to the topping. This was totally optional and did not count toward the carb count.
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I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
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Keto Chocolate Coconut Flour Pound Cake (Gluten-Free)
This delicious keto chocolate pound cake is made with coconut flour. This makes the cake not only low in carbs but also nut-free. It's a rich chocolate cake that is sugar-free, gluten-free, low carb and keto-friendly.
Ingredients
- 8 large eggs, room temperature
- 8 ounces cream cheese (room temperature)
- ½ cup of unsalted butter (room temperature)
- 2 ounces of melted baking chocolate
- 1 ½ cups granulated sugar substitute
- 1 ¼ cups coconut flour
- ½ cup of full-fat sour cream
- ¼ cup of dark cocoa powder
- 3 1/2 teaspoons of baking powder
- ½ teaspoon of sea salt
- 1/4 teaspoon of baking soda
- 2 teaspoons of vanilla extract
Keto Chocolate Butter Cream Frosting (Optional)
- 1 cup of unsalted butter, room temperature softened
- 2 ounces of cream cheese room temperature softened
- 2 cups of sugar substitute confectioner’s sugar, divided
- 2/3 cup of Hershey's unsweetened natural cocoa powder, divided
- ¼ teaspoon of sea salt
- 2/3 cup of heavy cream
- 1 teaspoon of vanilla extract
Instructions
1. Allow your eggs, cream cheese, and butter to come to room temperature.
2. Preheat your oven to 350 degrees.
3. Melt the two ounces of baking chocolate and set aside.
4. Grease two 8-inch cake pans generously with butter. Or the 10-inch bundt pan or loaf pan.
5. Combine your coconut flour, dark cocoa powder, baking powder, baking soda, and sea salt in a medium-sized bowl. Set aside.
6. In a large bowl, using a handheld electric mixer or a standup mixer, beat together the room-temperature butter, cream cheese, sugar substitute, and vanilla extract until light and fluffy.
7. Add the 2 ounces of melted baking chocolate.
8. Add the eight eggs one at a time to this butter and cream cheese mixture. Make sure to scrape the bowl several times. Note that due to the large number of eggs, the mixture will not fully combine. This is normal. Once you add the dry ingredients to this wet mixture, the ingredients will come together perfectly.
9. To the wet ingredients, slowly add all the dry ingredients at a low mixing setting, scraping the bowl a couple of times.
10. Once the two mixtures are thoroughly combined, stop using the electric mixture and fold in the 1/2 cup of sour cream gently. Ensure the sour cream is fully incorporated into the batter, but be careful not to over-mix.
11. The batter will be very thick and fluffy. This is the normal texture when using coconut flour exclusively in a recipe.
12. Spread the cake batter into the greased cake pans.
13. Bake the cake for 30- 35 minutes. At the 25-minute mark, check your cake for doneness with a toothpick. If not done, allow the cakes to bake for additional time. Check for doneness by inserting a toothpick. If it comes out clean with just a tiny amount of cake crumb, your cake will be completely baked.
14. Allow your cooked cakes to cool in the pans for 10 minutes before unmolding. Once your cake is unmolded, allow it to cool on a baking rake for 20 minutes.
15. Frost your cake (optional)
16. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three weeks.
Sugar-Free Chocolate Buttercream Frosting
- In a large bowl, cream the butter and cream cheese using an electric mixer at a high setting.
- Reduce the speed of the electric mixer to low, and add 1 cup of confectioners' sugar substitute, 1/3 cup of cocoa powder, and salt to the cream cheese and butter mixture.
- Add the reserved confectioner's sugar substitute and cocoa powder and continue to process with the electric mixer.
- Next, add 2/3 cup of heavy cream and beat on high till thoroughly combined.
- Add the frosting to a fully-cooled cake.
- Any leftover frosting should be refrigerated and allowed to come to room temperature before being used as frosting.
- This recipe makes enough frosting to generously frost one 10x10-inch cake, two 9-inch-layer cakes, a three-layer 8-inch cake, or 12 cupcakes.
Notes
Keto Chocolate Frosting is optional and is not added to the nutritional stats of this cake. Add 1.1 g net carbs if you choose to frost the cake,
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 21gSaturated Fat: 12.5gCholesterol: 156mgSodium: 164mgCarbohydrates: 5.8gNet Carbohydrates: 4.6gFiber: 1.2gSugar: 2.9gProtein: 6.4g