Jeri Mills M.D.

Low Carb, Gluten-Free Chocolate Pound Cake

Chocolate Pound Cake, GF, Low Carb
This chocolate pound cake is low carb, gluten-free, rich, decadent, delicious and guilt-free!
2 1/2 cups almond flour
¼ cup unsweetened coco powder
¼ cup date sugar
3 jumbo eggs (or 4 large)
1 teaspoon baking soda
¼ teaspoon salt
3 Tablespoons butter (or avocado oil or grape seed oil)
1 cup plain Fage Greek yogurt at least 2% fat (I used 2/3 cup full fat plus 1/3 cup 2%)
Few DROPS almond extract
1 teaspoon instant coffee powder (I use decaf)
1/2 teaspoon vanilla extract
2 teaspoons water
Optional: artificial sweetener OR 1-2 tablespoons sugar to taste (I love this mildly sweet cake the way it is—you may prefer something sweeter)
Preheat oven to 350
Rub the inside of a 9X5 inch loaf pan with butter, put parchment paper on bottom, butter then shake a couple tbsp almond flour over it to coat.
In a large bowl mix melted butter (or oil), eggs, yogurt, sugar and salt till fluffy. (1 used an electric hand mixer) Mix in the water, vanilla and almond extract. Fold in the coco powder then mix till smooth. Add a ½ cup of the almond flour and the baking soda. Mix. Fold in the rest of the almond flour. Mix till combined. Taste. If it’s not sweet enough for you, add a little sweetener and taste again to make sure it’s sweet enough for you before baking.
Pour into prepared pan
Bake 40-45 min (note: test with a toothpick. the almond flour makes it look brown on the outside before it’s done)
Allow to cool for a few minutes then run a knife or spatula around pan before turning out the cake
Wonderful warm.
Refrigerate leftovers. Freezes well.
Nutritional analysis:
Entire Cake/ Per slice (16 per cake*)
Total carbs (grams) 114 / 7.1
Sugar 46 / 2.9
Fiber 34 / 2.1
Protein 106 / 6.6
I don’t use any artificial sweeteners, but if you choose to replace the date sugar with an artificial sweetener, you will decrease the sugar content of the entire cake by 24 grams and decrease the sugar content to 1.4 grams per slice.
I chose 16 slices because the sides of the loaf pan slant in at the bottom. Sixteen makes the slices roughly ½ inch each which seemed like an average slice of pound cake to me.