If you are a chocolate or dessert lover like me, then you can relate to my frustration around Easter time (or any major holiday, really) when the chocolate and candy is EVERYWHERE and it seems like even breathing around desserts causes you to gain five pounds. I don't want anything to do with the make-your-teeth-hurt sweet candies like peeps or jelly beans, but I could THROW DOWN on some Reese's Eggs. Some will say that they can have one or two small treats on a holiday and then stop, but I am not one of those people. I am kind of all-or-nothing when it comes to desserts and will either use an abstinence-only policy, or I will eat an entire bag. There is very rarely any in between. It's a fatal flaw, I'm working on it. My therapist knows all about it. I digress...
This year, I somehow found myself with some extra time on Easter Sunday between the mass hysteria of three kiddos opening Easter baskets and leaving to go celebrate with family, and I wondered if I could experiment in the kitchen and create a keto-friendly dessert to bring along with us to Easter dinner. My husband and I were both doing our best to abstain from any Easter candy and stick to our keto foods, so I thought it was worth a shot to see if I could come up with something indulgent for us. From this whim, the Chocolate Chip Pound Cake was born.
Side note, aren't those bunny plates just the cutest?
This turned out delicious. I will probably make it for my birthday cake this year (because let's be real, when you're a Mom, nobody makes your birthday cake for you). And I will do it without complaining because it is delicious.
I will say, this pound cake, like most other cake, made me wish for something light and cold like ice cream to pair with it. If I had a pint of vanilla halo top to put with this? PERFECT. Also, my one disclaimer, for whatever reason the batter decided it was going to become ONE with my bundt pan and never be separated from it again, despite the fact that I greased and floured the pan with coconut flour. So, if you are wanting to bake this in a bundt pan, please make sure your pan is a nonstick (unlike mine) and that you thoroughly grease and flour it before baking. Seriously, it took hours of soaking, and three different people scrubbing it to get the cake remains out of it, and it did not come out gracefully for serving either. My poor Dad got his upper body workout for the week just trying to clean the stupid thing. That's what I get for trying to save $6 at target and not buying the nonstick bundt. UGH. Again, I digress...
This will bake for 45-50 minutes at 350 in a bundt pan, or 20-25 if you decide to save your time and sanity and bake it in something more flat, like a sheet pan or a pyrex. Again I say, GREASE AND FLOUR YOUR PAN. Save yourself.
Recipe for Chocolate Chip Pound Cake:
2.5 cups Almond Flour
1 Cup Coconut Flour
1 TBS Baking Powder
1/2 TSP Salt
1 Cup Lily's Chocolate Chips (other brands are fine, as long as they are sugar free)
1 Cup butter, softened
1 Cup artificial sweetener of your preference - I used Stevia
7 Large Eggs
3 TSP Vanilla Extract
1/2 Cup Heavy Whipping Cream
1 Cup Water
Mix together your flours, baking soda and salt. Stir in your wet ingredients until your batter is wet and mixed through, then fold in your chocolate chips. That's it! Pour your batter into your GREASED AND FLOURED pan, and bake for the appropriate time. Again, that's 45-50 minutes for a bundt pan, 20-25 in a sheet or cake pan. This recipe makes 16 dessert-sized servings.
Side note; because this batter is not astutely "chocolate," it could be altered to add in whatever extra flavors you like. It also occurred to me that this might be good with blueberries in place of chocolate chips with a little bit of lemon added in too. Mmmm.
Macros per 1/16th Serving:
267 calories, 25g fat, 5.2 net carbs, 8g protein
I hope you enjoy! If you make this recipe and post it to Instagram, tag me @keto_rebekah or hashtag #TheKetoCoach :)
This year, I somehow found myself with some extra time on Easter Sunday between the mass hysteria of three kiddos opening Easter baskets and leaving to go celebrate with family, and I wondered if I could experiment in the kitchen and create a keto-friendly dessert to bring along with us to Easter dinner. My husband and I were both doing our best to abstain from any Easter candy and stick to our keto foods, so I thought it was worth a shot to see if I could come up with something indulgent for us. From this whim, the Chocolate Chip Pound Cake was born.
Side note, aren't those bunny plates just the cutest?
This turned out delicious. I will probably make it for my birthday cake this year (because let's be real, when you're a Mom, nobody makes your birthday cake for you). And I will do it without complaining because it is delicious.
I will say, this pound cake, like most other cake, made me wish for something light and cold like ice cream to pair with it. If I had a pint of vanilla halo top to put with this? PERFECT. Also, my one disclaimer, for whatever reason the batter decided it was going to become ONE with my bundt pan and never be separated from it again, despite the fact that I greased and floured the pan with coconut flour. So, if you are wanting to bake this in a bundt pan, please make sure your pan is a nonstick (unlike mine) and that you thoroughly grease and flour it before baking. Seriously, it took hours of soaking, and three different people scrubbing it to get the cake remains out of it, and it did not come out gracefully for serving either. My poor Dad got his upper body workout for the week just trying to clean the stupid thing. That's what I get for trying to save $6 at target and not buying the nonstick bundt. UGH. Again, I digress...
This will bake for 45-50 minutes at 350 in a bundt pan, or 20-25 if you decide to save your time and sanity and bake it in something more flat, like a sheet pan or a pyrex. Again I say, GREASE AND FLOUR YOUR PAN. Save yourself.
Recipe for Chocolate Chip Pound Cake:
2.5 cups Almond Flour
1 Cup Coconut Flour
1 TBS Baking Powder
1/2 TSP Salt
1 Cup Lily's Chocolate Chips (other brands are fine, as long as they are sugar free)
1 Cup butter, softened
1 Cup artificial sweetener of your preference - I used Stevia
7 Large Eggs
3 TSP Vanilla Extract
1/2 Cup Heavy Whipping Cream
1 Cup Water
Mix together your flours, baking soda and salt. Stir in your wet ingredients until your batter is wet and mixed through, then fold in your chocolate chips. That's it! Pour your batter into your GREASED AND FLOURED pan, and bake for the appropriate time. Again, that's 45-50 minutes for a bundt pan, 20-25 in a sheet or cake pan. This recipe makes 16 dessert-sized servings.
Side note; because this batter is not astutely "chocolate," it could be altered to add in whatever extra flavors you like. It also occurred to me that this might be good with blueberries in place of chocolate chips with a little bit of lemon added in too. Mmmm.
Macros per 1/16th Serving:
267 calories, 25g fat, 5.2 net carbs, 8g protein
I hope you enjoy! If you make this recipe and post it to Instagram, tag me @keto_rebekah or hashtag #TheKetoCoach :)
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