This keto chocolate sour cream cake is moist, rich, and flat-out delicious. It’s an easy low-carb sour cream chocolate cake that everyone will enjoy!
If what you are wanting is a low-carb chocolate cake that is super moist and fudgy, then this sour cream chocolate keto cake has your name all of it.
Plus it features a generous drizzle of keto-friendly chocolate ganache that makes it extra yummy and rich. I mean what’s not to love?
Keto Sour Cream Chocolate Cake
Simple to make, decadently rich this cake is perfect as a snack, dessert, or special occasions! Made with almond flour it’s also a gluten-free chocolate cake that is sure to fool your taste buds into thinking your cheating but thankfully it’s packed with nutrition and low enough in carbs that it’s considered keto-friendly.
This chocolate keto cake is a chocolate lover doing keto dream come true. It’s not only a yummy recipe but fairly uncomplicated, making a great choice when chocolate cravings come knocking.
How To Make Keto Sour Cream Chocolate Cake
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This recipe uses simple, everyday ingredients that you probably already have as part of your keto baking pantry.
The following are all the ingredients needed. Note that the full printable recipe is at the bottom of the page.
- Finely milled almond flour– You’ll want to measure then sift your almond flour even if it’s finely milled for best results.
- Cocoa powder
- Sugar substitute-This recipe calls for a granulated sugar substitute.
- Eggs-The recipe calls for 6 large eggs which are not uncommon in a pound cake recipe but don’t be alarmed it does not have an eggy flavor.
- Sour cream– Choose full fat only. If you can’t easily source sour cream full-fat Greek yogurt will also work well.
- Butter-Choose unsalted butter and make sure it’s at room temperature
- Vanilla extract-It’s a classic extract choice for pound cake but feel free to experiment with other extracts.
- Baking powder-Is the leavening agent that works best with heavy flour alternatives like almond flour.
- Salt-Sea salt is best but regular table salt also works. Salt helps bring out all the flavors in the cake.
Great Tips To Making A Gluten-free Chocolate Sour Cream Pound Cake
- Always choose real butter and full-fat sour cream.
- Make sure your almond flour is fresh and from a quality brand. It will make a difference in the final outcome of the cake.
- Always use large grade A eggs as it’s the standard in most recipes.
- Choose your favorite cocoa powder, mine happens to be Hershey’s cocoa powder because of its consistent results.
- Be sure and use fresh baking powder as it is key when baking especially when keto baking since the alternative flours are heavier.
Why Put Sour Cream In Chocolate Cake?
If you are wondering if the flavor of sour cream marries well with that of chocolate, I am here to reassure you. You see the flavor of sour cream is barely noticeable.
However, the benefits of adding sour cream to a chocolate cake are what gives this recipe a fudgy, moist cake crumb. It’s a winning combination that you simply must try. What’s great about this recipe is that you can also substitute the sour cream for full-fat Greek yogurt and still get the same delicious results.
Best Sugar-free Sweetener Options For Low Carb Chocolate Sour Cream Cake
As far as which sugar substitute to use for this chocolate sour cream keto pound cake, I have a few recommendations. If you are regular on our site you know I’m a huge fan of Lakanto Monk Fruit.
This is because the texture of Lakanto is spot on and since there is barely any aftertaste. It is a monk fruit and erythritol blend. If you have not given this all-natural sweetener a try, you have no idea what you are missing.
I love that Lakanto Monk Fruit is all-natural and it gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. And it has zero calories and zero glycemic impact.
That being said, I’m also partial to Swerve another erythritol blend. It works well in this keto-friendly chocolate sour cream pound cake recipe and is a great choice if you are looking for a sugar substitute that has no bitter aftertaste and measures just like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. Like Lankanto, Swerve has a 0 % impact on blood sugar.
I know some of you are stevia fans, If that’s you, you can use the stevia and erythritol-based brand Pyure in this recipe. However, it’s important to note that if you are using Pyure you will want to use 1/2 the amount called for in this recipe since it’s a much sweeter option.
I’ll also add that the use of stevia with chocolate-based recipes can intensify the bitter aftertaste many people seem to dislike with stevia.
Lastly, if you cannot easily find a more natural sugar substitute you can also use Splenda with great success. You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags.
I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.
I sure hope you give this keto sour cream chocolate cake a try. Once you do make sure you remember to tag us on Instagram, Facebook, and Pinterest. It’s what keeps us encouraged to keep sharing and perfecting our recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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Grab Our Books!
In case you didn’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay the course 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 to 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.
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- 1 1/4 cups of finely milled almond flour, measured and sifted
- 1/4 cup and two tablespoons of cocoa powder
- 3/4 cup of granulated sugar substitute
- 3 eggs, room temperature
- 3/4 cup of full fat sour cream or full-fat Greek yogurt
- 1/4 cup of unsalted butter, room temperature
- 1 1/4 teaspoons of baking powder
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
Keto-Friendly Chocolate Ganche Topping
- 2 ounces of baking chocolate
- 1/4 cup of unsalted butter melted
- 2 tablespoons of refined coconut oil
- 1/4 cup of heavy whipping cream
- 3 tablespoons of confectioner's sugar-substitute
- Preheat the oven to 350 degrees.
- Grease well with butter a 9 x 5-inch baking loaf and line with parchment paper to make it easier to release from the pan. Refer to the notes section if baking in other size pans.
- In a large-sized bowl, measure and sift the almond flour along with the baking powder and salt. Set aside.
- To the almond flour mixture add the cocoa powder and combine well. Set aside.
- In a large-sized bowl using an electric beater mix the softened butter, sour cream, granulated sugar substitute, and vanilla extract until light fluffy.
- Next, add the eggs one at a time be sure to combine well after each addition.
- To the wet ingredients slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.
- Add the cake batter to the prepared pan.
- Bake the cake in the center rack for 35-45 minutes until an inserted toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting to a baking rack to cool completely for another 20 minutes or so.
- Proceed to make the chocolate ganache.
- Once the chocolate sour cream cake is fully cool, drizzle the top of the cake with a sugar-free chocolate ganache topping.
- Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks.
Chocolate Sugar-Free Ganache
- Combine the melted butter, baking chocolate, powdered sugar substitute until well combined.
- Add the heavy whipping cream and mix till well incorporated.
- Stir in the coconut oil and combine well.
- Drizzle over the top of the cake and allow to set before slicing.
Bake in a 12x12 pan for 35-40 minutes.
Bake in two 8-inch pans for 25-35 minutes.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 16.9gSaturated Fat: 5.8gCholesterol: 68mgSodium: 65mgCarbohydrates: 4.3gNet Carbohydrates: 2.5gFiber: 1.8gSugar: 0.1gProtein: 5.8g