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Low Carb Chocolate Pound Cake, Thm S

Moist and dense low carb chocolate pound cake.

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Servings: 10

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

1 c coconut flour

1/2 c almond flour

1/2 c unsweetened cocoa powder

3/4 c pyure or thm gentle sweet

1/4 c unsalted butter, melted

1/2 c coconut oil, melted

3 eggs, plus 1 egg yolk

1 tsp vanilla

1 c pumpkin puree

1 tsp baking powder

1 tsp salt

1 tsp xanthan gum

1/3 c unsweetened vanilla almond milk

1/2 c heavy cream

3/4 c sugar free chocolate chips, divided

Preparation

1Preheat oven to 325.

2Combine dry ingredients in a medium bowl with a whisk. Beat together wet ingredients. Slowly incorporate the dry into the wet mixture in batches.

3Fold in 1/2 cup of the chocolate chips.

4Line a loaf pan with parchment paper, and lightly spritz with coconut oil spray. Scoop the dough into the loaf pan, spreading it evenly (it's very thick). Sprinkle the top with the remaining chocolate chips.

5Bake at 325 for 45 minutes to 1 hour, until a toothpick comes out clean.

6Let the cake cool completely before lifting it out of the loaf pan.

Additional Notes

Credit: Erin Murray, My Fling with Food

Reviews: 0

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