Ingredients:
2 1/2 cups of finely milled almond flour , measured and sifted2 1/4 cups of sugar substitute1/2 cup cocoa powder3 teaspoons of baking powder1/2 teaspoon of sea salt7 ounces of cream cheese, room temperature8 eggs , room temperature8 tablespoons of unsalted butter, room temperature2 ounces of baking chocolate (melted)2 teaspoons of instant coffee (optional for enhancing chocolate )Chocolate Ganache2 ounces of baking chocolate¼ cup of unsalted butter melted2 tablespoons of coconut oil¼ cup of heavy whipping cream3 tablespoons of confectioners sugar substitute
Instructions:
-Preheat oven to 325 degrees
-Grease two 8 inch loaf pans.
-In a medium-size bowl combine all the dry ingredients (except sugar substitute) and set aside.
-In a large mixing bowl beat on high the softened butter and sugar substitute until light and fluffy.
-Add the cream cheese and combine well until fully incorporated.
-Add the eggs one at a time making sure to mix well after each addition.
-Add all the dry ingredients mixing well until fully combined.
-Lastly, add the melted baking chocolate in a stream and beat mixture until fully mixed.
-Bake the pound cakes for 60-70 minutes or until done.
-Allow the cakes to cool for 15 minutes before taking it out of the mold and then wait until the cake is fully cooled before spreading the chocolate ganache.
Chocolate Ganache:
-Combine the melted butter, baking chocolate, sugar substitute (preferably powdered) until well combined.
-Add the heavy whipping cream and mix till well incorporated.
-Lastly, stir in the coconut oil.
Notes:
-This recipe makes two 8×5 inch loaves.-Recipe baking time adjusted: Based on a couple of suggestions I am reducing the recipe temperature to 325 degrees and having you bake the cakes for 70-90 minutes. This should ensure that the pound cakes cook more evenly.
Nutrition Information:
YIELD: 22 SERVING SIZE: 1Amount Per Serving: CALORIES: 187.2TOTAL FAT: 20.8gSATURATED FAT: 9.4gCHOLESTEROL: 89mgSODIUM: 99mgCARBOHYDRATES: 5.7gNET CARBOHYDRATES: 4.5gFIBER: 1.2gSUGAR: 3.2gPROTEIN: 6.1g
