low-carb chocolate pound cake with coconut|lowcarb-ology.com

Low Carb Chocolate Pound Cake

Low-Carb Chocolate pound cake? Can it be moist, dense, and chocolaty without having a ton of carbs?

Why yes, yes it can.

Low-carb chocolate pound cake slices
Low-carb chocolate pound cake slices

The other day I was making a chocolate pound cake. While I was making it I wondered how easily I could adapt it to low-carb. I thought about it for a couple of days and then just decided to give it a whirl this morning to see what would happen.

You know, being a food writer and being on any kind of restrictive diet plan is a pain in the tush. Here I am developing recipes for companies, because that is how I make a living, and my test tasting consists of chewing and spitting. That’s part of the reason I started this blog. I wanted somewhere I could create recipes AND enjoy them!

Low-carb chocolate pound cake with coconut
Low-carb chocolate pound cake with coconut

People are on low-carb for a lot of reasons. Some people are on low-carb eating plans because it is the best way for them to lose weight. Some people have food sensitivities, allergies, or whatever. Some people have medical conditions that require it. Low-carb eating plans are helpful for PCOS patients, for example. My doctor wants me on low-carb because I had my thyroid removed and I am over 50 – it’s a freakin’ double whammy.

When I can have things like low-carb chocolate pound cake now and then it helps me stay on track.

Low-carb chocolate pound cake with whipped cream.
Low-carb chocolate pound cake with whipped cream.

This cake is chocolaty but not too sweet. I am probably going to make it again to see if I can get more chocolate flavor but for now I am happy with it as is. The texture is moist and dense – exactly the way I like my pound cake. You can add a dollop of whipped cream sweetened with a little stevia or Toriano sugar free syrup if you like. I tried it both ways and… I liked it both ways.

Low-carb chocolate pound cake is perfect for any occasion.
Low-carb chocolate pound cake is perfect for any occasion.

This low-carb chocolate pound cake is made with xylitol, which is what works best for me. Some people have tummy upsets when they eat too much. I’d suggest using splenda spoonable or erythritol if you have a sensitivity to xylitol. I if you don’t know then you might want to eat a slice and see how you feel later. In any case, don’t sit down and eat the whole cake.

Low-carb chocolate pound cake is easy to make.
Low-carb chocolate pound cake is easy to make.

Is your mouth watering yet?


Print Pin Recipe

Low-Carb Chocolate Pound Cake

Low-carb chocolate pound cake is dense and moist with lots of chocolate flavor. It’s easy to make and with just 6.2 net carbs per serving you can have it whenever you are craving dessert.
Course Dessert
Cuisine American – low -carb
Keyword cake, chocolate
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 241kcal
Author Katherine Peters


  • 1 cup Coconut Flour Organic
  • 1 tsp xanthan gum optional
  • 1/2 cup Almond Flour
  • 1/2 cup dark cocoa
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 cup unsalted butter room temperature
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla
  • 1 1/2 cups Xylitol
  • 3 eggs
  • 1 egg yolk
  • 2/3 cup half and half cream
  • 2 teaspoons of balsamic vinegar
  • 1/4 cup unsweetened coconut


  • Preheat the oven to 325F.
  • Add the balsamic vinegar to a 2/3 cup measure and then fill with half and half.
  • Set aside.
  • Blend the Xylitol until it is a powder
  • Beat the coconut oil and butter for 5 minutes – until blended and fluffy.
  • Add the Xylitol and vanilla and beat until mixture is well blended.
  • Add in the eggs and egg yolk, one at a time, beating a few minutes after each one.
  • Blend the cocoa, coconut flour, almond flour, salt, Xanthan gum, and baking powder.
  • With the mixer on low add the flour mixture alternately with the cream mixture, beginning and ending with the flour.
  • Spoon into the prepared loaf pan.
  • Smooth top.
  • Sprinkle with coconut and a tablespoon of Xylitol.
  • Bake at 325 for 50 – 60 minutes, or until cake tests done with a toothpick.
  • Let cool for 10 minutes in the pan and then cool completely on the counter before serving.
  • Serve with a dollop of whipped cream sweetened with your favorite sugar free sweetener and dusted with cocoa.


*Caution- some people are sensitive to Xylitol in large amounts and it can cause digestive upset in them. If you don’t know how you respond to this sweetener eat only a small piece to make sure you handle it. You can substitute your favorite cup for cup measured sugar-free sweetener (sucralose, erythitol, etc.) for the Xylitol


Calories: 241kcal | Carbohydrates: 11g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 246mg | Potassium: 138mg | Fiber: 5g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1.3mg

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38 thoughts on “Low Carb Chocolate Pound Cake”

  1. 5 stars
    I made this last night and it is delicious! Just wondering what is considered one serving for the nutritional information? Is that 2 prepared chicken breasts?

  2. 5 stars
    We had an issue where the cake sunk and the cake turned more into a fudge-like texture than a cake texture. We are using a convection bake oven. The bake still tasted great! Please help!
    Thank you!!

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