A delicious cake that takes the sting away from not being able to eat my mother’s chocolate pudding cake (which I WILL find an alternative for eventually!). This cake reminds me of a Krispy Kreme chocolate cake donut for some reason! Enjoy!
Low Carb Chocolate Almond Poundcake
A moist and delicious cake with almond and chocolate, extracts and "nuts"!
Ingredients
- 2 cups Almond Flour
- 3/4 cup Coconut Flour
- 1/4 cup Dark Cocoa Powder
- 1 cup Truvia Baking Blend
- 1/4 teaspoon Salt
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Xanthan Gum
- 8 ounces Cream Cheese softened
- 2 tablespoons Sour Cream
- 6 large Eggs
- 3/4 cup Milk
- 1 tablespoon Vanilla Extract
- 1 teaspoon Almond Extract
- 8 ounces Butter melted
- 1 cup Sliced Almonds chopped
Instructions
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Preheat oven to 350.
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Grease or use nonstick spray on a bundt cake pan.
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Melt butter and set aside.
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In a mixing bowl, mix flours, Truvia, salt, baking powder, baking soda and xanthan gum together and set aside.
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With a mixer in a separate mixing bowl, cream the cream cheese and then add sour cream and mix until smoothly blended.
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Add eggs slowly, one at a time until smoothly blended at each stage.
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Add milk and extracts and blend until smooth.
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Add the butter and blend until smooth.
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Hand mix in the chopped sliced almonds.
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Pour thick batter evenly into the bundt cake pan.
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Bake for 45 minutes or until a toothpick inserted comes out clean.
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Let cool for 10 minutes and then turn cake out onto a cookie rack to cool completely.
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Cut and enjoy!
Recipe Notes
- My husband always wants shredded coconut in EVERYTHING! The last cake I made of this recipe, I added 1/2 cup of coconut. He still wanted more!
- I questioned whether some of the cake was done at first... it was so moist! But it was!
- You can find Xanthan Gum practically everywhere now. Walmart, Whole Foods, Earth Fare, Fresh Market and many regular grocery stores.
#lowcarb4ever
