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Keto Chocolate Coconut Flour Pound Cake

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

Keto chocolate coconut flour pound cake
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.

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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, and that included our son Matthew, who still hasn’t joined the keto ranks. You know you have a winner when it pleases the entire crowd, including the pickiest of the bunch.

How To Make A Keto Chocolate Coconut Flour Cake

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Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

There are some key factors that make this keto Hershey’s cocoa coconut flour cake rich and moist. Although baking with coconut flour can be tricky, I’ve managed to crack 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. 

Keto Chocolate coconut flour layer cake

You’ll notice that 99% of the time, my recipes call for easy-to-find ingredients, 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. 

It’s also why I make it a point to always share the brands I like to use. This is because it, too, can play a role in the final outcome of the recipe.

Sugar Substitute

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, when it comes to the keto buttercream frosting recipe, you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones.

Flour

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 does matter.

Thankfully, coconut flour is one of your most economical choices when it comes to alternative flours. So not only is it lower in carbs than nut flours, but it’s also less expensive.

keto chocolate buttercream frosting

Chocolate 

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.

I decided to decorate the cake by adding a couple of ounces of 88% dark chocolate to the topping. This was totally optional and was not figured into the carb count.

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.

Also, check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

 

Peter Gonzalez's Keto Chocolate Birthday Cake
Peter Gonzalez’s Keto Chocolate Birthday Cake
Keto chocolate coconut flour cake
Keto chocolate coconut flour cake

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting, we got on the path to real transformation.

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

Fittoservegroup Keto App

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Looking for a fast way to access our keto recipes? We’ve got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!

Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.

Enjoy early access to recipes on the website before they go live. Plus, there are bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.

Search recipes by title, ingredients, keywords, and categories, and of course, every recipe shows complete nutritional facts. 

Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients.

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

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Keto Chocolate Coconut Flour layered cake

Keto Chocolate Coconut Flour Pound Cake

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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

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. In a medium-sized bowl, combine your coconut flour, dark cocoa powder, baking powder, baking soda, and sea salt. 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, vanilla extract until light and fluffy.

7. Add the 2 ounces of melted baking chocolate.

8. To this butter and cream cheese mixture, add the eight eggs one at a time. Make sure to scrape the bowl several times. Note that due to a 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. Make sure to scrape the bowl a couple of times. 

10. Once the two mixtures are fully combined, stop using the electric mixture and fold in the 1/2 cup of sour cream gently. Make sure the sour cream gets fully incorporated into the batter, but be careful not to over-mix.

11. Note that 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, and 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 about 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.

Notes

Keto Chocolate Frosting is optional and is not added to the nutritional stats of this cake.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 21gSaturated Fat: 12.5gCholesterol: 156mgSodium: 164mgCarbohydrates: 5.8gNet Carbohydrates: 4.6gFiber: 1.2gSugar: 2.9gProtein: 6.4g

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