2 1/2 cups of finely milled almond flour , measured and sifted
2 1/4 cups of sugar substitute
1/2 cup cocoa powder
3 teaspoons of baking powder
1/2 teaspoon of sea salt
7 ounces of cream cheese, room temperature
8 eggs , room temperature
8 tablespoons of unsalted butter, room temperature
2 ounces of baking chocolate (melted)
2 teaspoons of instant coffee (optional for enhancing chocolate )
2 ounces of baking chocolate
¼ cup of unsalted butter melted
2 tablespoons of coconut oil
¼ cup of heavy whipping cream
3 tablespoons of confectioners sugar substitute
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.
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.
This recipe makes two 8×5 inch
Adapted from ketodietyum.us