Ketchocallate pound cake (4.7G net carbohydrate)

Ketchocallate pound cake (4.7G net carbohydrate)

This ketochokorate pound cake with a swirling cream cheese is completely above, and the best part has only 4.7 grams of net curves per meal! If you are looking for a low -carbohydrate Easter cake recipe, this is perfect for this!

Ingredients with the ingredients

This paragraph provides all my hints on choosing the right material. For complete recipes with measurements, scroll to the recipe card at the bottom of the post! Please move to a complete recipe

What is needed to make a ketochocerate pound cake batter:

Materials of ketochocerate pound cakeMaterials of ketochocerate pound cake

Large egg -Remove the refrigerator 30 minutes before baking the cake. Ellislitol -or a keto -friendly crystal sweetener that you love like Alirose or Xiritol. Almond powder -I use Ultra Fine Almond powder to avoid rough textures. Almond meals also work, but the texture is so damp and not soft. Learn how to choose keto flour. Dissolved coconut oil -I don’t appreciate the butter dissolved in this recipe just because it takes a long baking time to set a swirl of cream cheese. Therefore, the butter has a lower smoking point than the coconut oil, so it begins to burn the cake on the side and above 40 minutes later. Sugar -free cocoa powder -or cocoa powder if necessary. Baking powder -Give a fluffy texture to the pound cake. Sugar -free almond milk -because normal milk has a lot of carbohydrates. You can use milk -free milk, such as coconut milk, soy milk, and cashew milk. Vanilla extract -more flavor.

Cheesecake stuffing requires the following:

How to make chocolate ketopound cake

This keto chocolate cream cheese pound cake is the easiest to make even a keto beginner. This is for you if you have a wet keto chocolate pound cake.

Material of dry ket chocolate pound cake in a bowl.Material of dry ket chocolate pound cake in a bowl.

Pour all dry batters into a large mixing bowl.

Materials of dry keto chocolate pound cake mixed with bowl.Materials of dry keto chocolate pound cake mixed with bowl.

Stir with a silicon spatula until the lump is broken.

Mix the egg mixture of the ketochocerate pound cakeMix the egg mixture of the ketochocerate pound cake

In another bowl, hit eggs, crystal sweeteners, and coconut oil.

Pour the egg mixture into the material of the dry ket chocolate pound cake.Pour the egg mixture into the material of the dry ket chocolate pound cake.

Pour the egg mixture on the dried ingredient.

Mix the cream layer of the ketochocerate pound cakeMix the cream layer of the ketochocerate pound cake

In another bowl, hit the cream layer ingredients

Bass keto chocolate pound cake battery road bread.Bass keto chocolate pound cake battery road bread.

Pour a part of the chocolate batter on the bread backed with the parchment.

Add a creamy layer to the ketochocerate pound cake batterAdd a creamy layer to the ketochocerate pound cake batter

Pour a cream mixture on the chocolate base.

Add a top chocolate layer to the ketochoco pound cake.Add a top chocolate layer to the ketochoco pound cake.

Pour the remaining chocolate batter, cover the creamy layer, and bake at 350 ° F (180 ° C) for a total of 55 to 65 minutes.

Mixed ganache ingredient.Mixed ganache ingredient.

Combine the ganache ingredient with medium heat with a small mixing bowl (like Bain Marie).

Dissolve chocolate for coating.Dissolve chocolate for coating.

Pour ganache on the pound cake.

Provide proposals

This is a perfect dessert and a snack that shares ket diet with family and friends. There is an Easter in the corner of the corner, so I think you’ll make a delicious ketwei star cake! It is recommended that you add chocolate ganache on this cake and bring it to the Easter Desert Table.

To make ketochocerate ganache, it melts over low heat:

This chocolate ganache is pulled out of the chocolate flavor of the pound cake and makes it even wet and delicious.

FAQ

Do I need to add cream cheese stuffing?

No, if you are looking for a chocolate pound cake without dairy products, skip the stuffed cream cheese. The pound cake is baked slightly faster for a total of about 40-55 minutes.

Can I do without dairy products?

Yes, the center can use cream cheese or lactose -free cream cheese that does not contain dairy products.

Can I use eggs?

No, this cake recipe cannot use an egg replacement. You need to use eggs. Work with a vegan egg re -device or linseed eggs.

More ketochocerate recipes

If you like low carbohydrate ketchocolate cakes and bread, I have more recipes to try. Below I listed my favorite:

Ketchocolate cakeKetchocolate cake
Ketochoco Pile Recipe Pile RecipeKetochoco Pile Recipe Pile Recipe
Coconut Pecan Frosting and Ketdo Guts cakesCoconut Pecan Frosting and Ketdo Guts cakes
Ketchocere cake recipe chocolate recipeKetchocere cake recipe chocolate recipe

Cook modePrevents the screen from darkening

Pre -heat the oven to 350 ° F (180 ° C). Arrange 9 -inch x 5 inch low bread with parchment paper. Lightly apply oil to the paper so that the pound cake does not stick to the pan. Please put it aside.

In a medium mixing bowl, mix eggs, coconut oil (or butter), vanilla extract, and almond milk. Make sure that the coconut oil is not burning hot, or “cook” the eggs to create a lump. All ingredients must be almost the same temperature. Consider room temperature, especially eggs and almond milk. Cold materials just outside the refrigerator are hardened with coconut oil and create a lump of oil.

In another large mixing bowl, foam almond powder, sugar -free cocoa powder, and baking powder together. Stir and mix flour evenly.

Pour the liquid component into a dried ingredient.

Stir all the ingredients with the baking spoon until the dough of thick cake without lumps is formed. Mix at least 2 minutes so that cocoa powder fiber absorbs moisture.

Save while preparing a whirlpool mixture of cream cheese.

Add soft cream cheese, erythritol, vanilla and eggs to large mixing bowls.

Use an electric beater to hit the mixture and fluffy until it is well combined. About 1 minute. Stop the beater and place the bowl aside.

Pour about half of the chocolate batter, which is prepared. Avoid the side of the pot and spread all cream cheese evenly, evenly. The cream cheese fabric is thick, so use the back of the spoon to spread it. Do not touch the side of the pot! Scroll the post, display a photo of the step -by -step and guide you. Finally, pour the remaining chocolate batters evenly on top.

Draw a knife on the batter and swirl from one side of the pot to the other side. Repeat once in the opposite direction to form a eight type on the pound cake. This creates a “smile” effect on the cream cheese layer. Do not cross the swirl. Otherwise, all layers are mixed.

Put the loop bread in the central rack of the oven and bake for 25 minutes at 350 ° F (180 ° C).

25 minutes later, cover the bread bread with a loose foil. This hinder the burning of the top and bake the middle slowly. Continue to bake for a total of 55-65 minutes.

This is a big and heavy cake, so don’t get frustrated even if it takes a little time for the oven. Please be patient. To check the baking time, insert a pick in the center of the pound cake. If there is almost no chocolate bread crumbs, you are ready. The stuffed cheesecake is soft and shakes a little like a cheesecake, which is normal.

After baking, remove it from the oven and cool the pound cake for one hour in the bread.

Next, pull the parchment paper hanging paper on the side of the pan and lift the pancake from the bread.

Transfer to the cooling rack and completely cool. Because it is a thick pound cake, it takes at least 3 hours before slicing and eating. It is not before when you put up with chocolate ganache in pound cake and reach the room temperature!

Chocolate grazing

In a medium pot, stir mildly on a low/medium -heated chocolate chip and heavy cream until it melts and glossy.

Drizzle on the cooled pound cake.

You can set the grazing by placing a cake in the freezer for several minutes and making it too smooth.

Storage

Store the pound cake in the refrigerator and store up to 3 days or for 4 days in AirTight Cake Box. Slice before moistening the cake.

Slice the cake before freezing. Freezes the cake into the airtight box so that the slice does not overlap, or placed the parchment paper between each slice to make it easier to thaw it individually. Drop the slice at room temperature the day before on the plate and do not overlap with the slice.

nutrition1 slice

Serving: 1 slicecalorie: 295.3 kcal (15 %)carbohydrates: 8.2 G (3 %)fiber: 3.5 G (15 %)Net carbohydrates: 4.7 Gprotein: 8.3 G (17 %)fat: 28.2 G (43 %)Saturated fat: 13.2 G (83 %)Trans fat: 0.1 Gcholesterol: 99.9 mg (33 %)sodium: 84.2 mg (4 %)potassium: 88.4 mg (3 %)sugar: 1.2 G (1 %)Vitamin A: 375.8 IU (8 %)Vitamin C: 0.1 mgcalcium: 77.3 mg (8 %)iron: 1.5 mg (8 %)

Carine ClaudepierreCarine Claudepierre

About the author

Carine Claudepierre

Hello, I am a curine, food blogger, author, recipe developer, Cookbook, and founder of Sweet as Honey.

I have a nutrition and wellness certificate obtained from Welcalage Global (formerly Cadence Health) in 2014. I am passionate about sharing all delicious, healthy and easy and delicious recipes. My expertise in this field comes from chemistry and long -standing background following the keto’s low -carb diet. However, since my husband is a vegan, I am familiar with vegetarians and vegans.

I am now eating a balanced diet than alternating between keto and the Mediterranean diet

Cooking and baking are my true passion. In fact, I share only a small part of the recipe with sweet things like honey. Most of them can be eaten by my husband and my two children before I have time to take pictures!

All of my recipes are proud to see at least the triple test is working and keep it as accurate as possible.

Please browse all recipes with the recipe index.

You also want to find your favorite recipes like honey!

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