Delicious and guilt-free: Sugar free chocolate pound cake

Are you looking for a low-carb, sugar-free dessert that satisfies your sweet cravings without throwing you off track from your diet goals? Look no further than this sugar-free and reduced-carbohydrate chocolate pound cake mix recipe.

This recipe is made with a unique blend of almond flour, coconut flour, and whey protein powder to keep the carb count low and the protein content high. And don’t worry about sacrificing taste – the combination of cocoa powder, vanilla extract, and butter creates a rich and delicious chocolate flavor that will have you forgetting you’re on a diet.

But what truly sets this recipe apart is its versatility. Whether you’re gluten-free or following a keto diet, this cake can be tailored to fit your dietary needs. Plus, it’s easy to make and can be stored for later enjoyment.

So why not give this sugar-free and reduced carbohydrate chocolate pound cake mix recipe a try? I promise you won’t be disappointed.

Why You’ll Love This Recipe

Sugar Free & Reduced Carbohydrate Chocolate Pound Cake Mix
Sugar Free & Reduced Carbohydrate Chocolate Pound Cake Mix

Are you someone who loves indulging in a dessert but tries their best to maintain a healthy lifestyle? Well, it’s time to rejoice because this Sugar Free & Reduced Carbohydrate Chocolate Pound Cake recipe is here to satisfy your sweet cravings while being kind to your health too.

Firstly, this cake is completely sugar-free, making it an ideal treat for those who are trying to reduce their sugar intake. It is made with Splenda sugar substitute that provides the necessary sweetness without any added calories.

Secondly, this pound cake is low in carbs and gluten-free as it is made with almond flour or coconut flour instead of traditional all-purpose flour. The use of these flours makes it an excellent option for people following the keto or low-carb diet.

Thirdly, this chocolate pound cake mix comes in handy when you’re hosting a party or want to bake a birthday cake for someone special following a restricted diet. It creates moist and delicious low-carb gluten-free cakes that are sure to impress everyone.

Lastly, this recipe allows for substitutions and variations – so feel free to get creative and make it your own. Add in different flavors like peppermint, swap out some ingredients for dietary restrictions, or create different shapes like a bundt cake or loaf cake.

To sum it up, this Sugar-Free & Reduced Carbohydrate Chocolate Pound Cake Mix recipe is perfect for anyone who loves dessert but wants to be mindful of their health. It’s mouth-watering taste and versatility make it an ideal treat for any occasion. So go ahead and indulge yourself with our keto-friendly chocolate pound cake today!

Ingredient List

 A guilt-free treat that's definitely worth trying.
A guilt-free treat that’s definitely worth trying.

Here are the ingredients you’ll need to make this decadent and delicious low-carb Chocolate Pound Cake:

Dry Ingredients:

  • 1 3/4 cups of all-purpose flour
  • 1 cup of unsweetened cocoa powder
  • 1 cup of almond flour
  • 1/2 cup of coconut flour
  • 2 cups of Splenda sugar substitute
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt

Wet Ingredients:

  • 8 ounces of softened cream cheese
  • 1 cup of softened butter
  • 7 eggs at room temperature
  • 3 egg whites at room temperature
  • ¾ cup of sour cream
  • 1 teaspoon of vanilla

Additional Ingredients for Keto or Gluten-Free Options:

  • ⅓ cup of whey protein powder
  • 1 teaspoon of xanthan gum
  • Low-carb sugar substitute like monk fruit or Isabella sugar

To make a chocolate peppermint pound cake, add one tablespoon of peppermint extract. You can also experiment with other flavors such as banana or raspberry by substituting vanilla extract with your desired flavor.

The Recipe How-To

 When cravings hit, this cake is ready to please.
When cravings hit, this cake is ready to please.

Now, it’s time for the most exciting part – baking the chocolate pound cake! With a few ingredients, some careful measurements, and a bit of patience, you’ll have a delicious and healthy sweet treat in no time.

Ingredients You’ll Need

  • 2 cups of all-purpose flour
  • 1 cup of Splenda sugar substitute
  • 3/4 cup of unsweetened cocoa powder
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/2 cup of unsalted butter, softened
  • 8 ounces of cream cheese, softened
  • 4 eggs, room temperature
  • 1 tablespoon of vanilla extract

Step-by-Step Instructions

  1. In a large mixing bowl, sift together the all-purpose flour, Splenda sugar substitute, cocoa powder, baking powder and salt until they’re well combined.

  2. In another mixing bowl, beat the unsalted butter and cream cheese with an electric mixer on medium speed until they are fluffy.

  3. Add one egg to the mixture at a time while beating constantly until they’re completely mixed together.

  4. Add the sifted dry ingredients from the other bowl to this mixture in thirds while beating slowly to combine.

  5. Finally, add vanilla extract to make it more flavorful and blend well using an electric mixer.

  6. Grease a loaf pan or bundt cake pan with cooking spray or butter generously.

  7. Pour your cake mix into your preferred pan and smoothen out with a spatula for even cooking.

  8. Preheat your oven to 350 degrees Fahrenheit degrees and bake your chocolate pound cake for around 50-55 minutes for loaf pans or around 60-75 minutes for bundt cake pans. Your cake is done when a toothpick comes out clean in the center once inserted into it.

  9. Let it cool down wrapped in aluminum foil or plastic wrap outside of the warm oven for 1-2 hours before serving.

Expert Tips

  • Be sure to use unsweetened cocoa powder and Splenda sugar substitute instead of regular sugar for a healthier, low-carb dessert.
  • Allow your ingredients to reach room temperature before baking to create a consistent outcome.
  • Use a long serrated knife and a sawing motion to slice cleanly through your chocolate pound cake.
  • Don’t overbeat the cake mix; this could negatively affect the texture of the cake.

With these tips in mind, you’ve got everything you need to make a delicious, low-carb and Sugar Free & Reduced Carbohydrate Chocolate Pound Cake Mix Recipe cake that everyone will love.

Substitutions and Variations

 Give in to your sweet tooth without worrying about sugar.
Give in to your sweet tooth without worrying about sugar.

Welcome to the Substitutions and Variations section of this Sugar-Free & Reduced Carbohydrate Chocolate Pound Cake Mix recipe! One thing I love about this recipe is its versatility. Whether you’re on a keto diet or want to enjoy a sweet treat without the added sugar, this cake mix can be easily modified to suit your preferences. Here are some substitutions and variations that you can try:

1. Flour: If you’re avoiding wheat flour, you can use a combination of almond flour and coconut flour instead. Use 2 cups of almond flour and ⅓ cup of coconut flour for best results. This will give the cake a nutty flavor and make it gluten-free.

2. Sugar Substitute: We used Splenda sugar substitute in our ingredient list, but there are many other options available in the market today. Monk fruit sweetener or Isabella sugar substitutes are some other great alternatives that work just as well.

3. Chocolate Flavor: For an extra chocolatey flavor, add ¼ cup of cocoa powder to the mix before baking. You can also opt for chocolate whey protein powder instead of plain protein powder to up the chocolate factor.

4. Cream Cheese: Feel free to substitute cream cheese with full-fat Greek yogurt for a tangier taste. Alternatively, low-fat cottage cheese or ricotta cheese can also be used in place of cream cheese.

5. Peppermint Twist: For a festive twist on the recipe, add 1/2 teaspoon of peppermint extract and sprinkle crushed candy cane over the top before baking. This is perfect for holiday meals or as a special birthday cake surprise.

Remember that these substitutions and variations may affect the final texture and taste of your cake slightly, so be sure to adjust accordingly when necessary. The beauty of this recipe lies in its flexibility, so experiment away and find your favorite variation!

Serving and Pairing

 Chocolatey goodness in every slice.
Chocolatey goodness in every slice.

Serve this sugar-free and low-carb chocolate pound cake as a delicious dessert for any occasion. Top it with whipped cream or decorate it with fresh berries for a beautiful presentation.

You can also use this cake as a base to make trifles or parfaits by layering it with sugar-free pudding or fruit. For a decadent treat, drizzle it with your favorite sugar-free chocolate sauce.

This cake pairs perfectly with a cup of hot coffee or tea. Its rich and chocolatey flavor is also great complemented by a glass of cold milk.

For an adult twist, pair it with a glass of red wine or port. The cake’s subtle sweetness and deep chocolate flavor create a harmonious balance with the tannic notes of the wine.

No matter how you serve it, this sugar-free and low-carb chocolate pound cake will please your taste buds while keeping your health goals on track. Enjoy!

Make-Ahead, Storing and Reheating

 No need to feel bad about indulging in this treat.
No need to feel bad about indulging in this treat.

If you have any leftover chocolate pound cake, don’t fret! This sugar-free and reduced carbohydrate dessert is just as delicious when reheated properly. The best way to preserve the taste and texture of the cake is to store it properly.

To store this chocolate pound cake, wrap it tightly in plastic wrap or aluminum foil and place it in a resealable storage bag. It will stay fresh for up to 3 days at room temperature or up to 5 days in the refrigerator.

For long-term storage, you can freeze the sugar-free pound cake for up to a month. For best results, slice the cake before freezing for easier reheating later on. Simply wrap the individual slices tightly in plastic wrap and pop them in a freezer-safe bag.

When you’re ready to reheat, preheat your oven to 325°F (163°C). Remove the plastic wrap or foil from the slice(s) of cake, and place them on a baking sheet lined with parchment paper. Bake for about 10 minutes or until heated through.

You can also reheat individual slices in the microwave on high for about 15 seconds each.

If you have any leftover batter, this recipe is great for make-ahead cakes. Just prepare the batter as instructed, pour into a bundt pan or two loaf pans and bake like normal. Once done, let it cool completely on a wire rack before wrapping tightly in plastic wrap and placing it in an airtight container. You can store this batter mix in your fridge up to four days ahead of your party!

With these tips in mind for storing and reheating sugar-free and reduced carbohydrate chocolate pound cake, you can be sure that every bite will be just as scrumptious (if not better) than the first!

Tips for Perfect Results

 Satisfy your cravings and stick to your low-carb lifestyle.
Satisfy your cravings and stick to your low-carb lifestyle.

When baking a pound cake, the texture and flavor can make all the difference between a good cake and a great one. Here are some tips to ensure that you get perfect results every time when making this sugar-free & reduced carbohydrate chocolate pound cake mix recipe.

1. Use room temperature ingredients: Make sure that your eggs, butter, and cream cheese are at room temperature. This will help in blending them together smoothly, resulting in a uniform and smooth batter.

2. Sift dry ingredients: Before mixing the dry ingredients with the wet ones, sift them together. This will prevent lumps from forming in the batter and give it a light texture.

3. Measure precisely: Accurate measurement of ingredients is crucial in baking. Use measuring cups and spoons to ensure that you add the right amount of each ingredient.

4. Don’t overmix the batter: Mix just until all ingredients are combined so that you don’t end up with a tough cake due to gluten development.

5. Use Bundt pan or Loaf pan: For this recipe, we recommend using either a bundt pan or loaf pan for the best results. Make sure to grease and flour the pan to prevent sticking.

6. Check for doneness: To ensure even baking, check for doneness after 40-50 minutes of baking time by inserting a toothpick in the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready.

7. Let it cool down: Allow your cake to cool down completely before slicing it so that it doesn’t crumble when cut.

8. Experiment with flavors: Don’t be afraid to experiment with different flavors by adding extracts like peppermint or natural sweeteners like Monk Fruit instead of Splenda sugar substitute.

By following these simple tips, you can bake a delicious low carb and sugar-free chocolate pound cake mix that will impress everyone who tries it!

Bottom Line


In conclusion, this Sugar Free & Reduced Carbohydrate Chocolate Pound Cake Mix Recipe is a great dessert option for those who want to indulge in chocolatey goodness while still adhering to a low-carb or sugar-free lifestyle. With flavorful ingredients such as cocoa powder, almond flour, and fresh eggs, it is sure to leave you feeling satisfied and guilt-free.

Plus, with its versatility in following substitution variations of the recipe, it can be adjusted to fit dietary requirements such as gluten-free, keto-friendly or even for those celebrating special occasions like birthday cakes.

So why not give this delicious low carb chocolate pound cake a try? You won’t regret treating yourself to this rich and decadent dessert. And who knows, with its perfect texture, it may even become your new go-to cake recipe!

Sugar Free & Reduced Carbohydrate Chocolate Pound Cake Mix

Sugar Free & Reduced Carbohydrate Chocolate Pound Cake Mix Recipe

Original recipe for a sugar free pound cake. There is a slight grainy texture due to the almond meal used in place for a portion of the flour, but personally I don't mind at all. This is best served the day or day after it's made as it dries out relatively quickly. Left overs may be dried completely and crumbled to be used in place of graham cracker crumbs or slices left whole to be used to make chocolate french toast trifle or tiramisu. Waste nothing!
Course Dessert
Cuisine Low-carb
Keyword < 4 Hours, Dessert, Easy
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 1 loaf
Calories 261.6kcal


To make mix

  • 2 1/2 cups Splenda sugar substitute (or equivalent sweetener)
  • 1/4 cup unsweetened baking cocoa
  • 1 cup all-purpose flour
  • 1 cup almond meal
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder

To make pound cake

  • 6 eggs
  • 1 cup butter, softened (not margarine)
  • 1 teaspoon vanilla


  • prepair mix by carefully measuring all mix ingredients and blending until uniform color is obtained. Package in a decorative food safe cello bag and tie closed with a pretty ribbon.
  • Attach a card with the following directions: Preheat oven to 300oF. Butter a loaf pan carefully and dust with mix. Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until thoroughly blended. Add mix in ½ cup scoopfuls and fold then mix to incorporate. *add mix all at once and you could end up with a chocolate mushroom cloud of pound cake mix. Pour into prepared pan and bake approximately 90 minutes or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack. Dust lightly with powdered sugar and serve slices with fresh berries or other fruit and whipped cream or rich creamy yogurt. Best if eaten same day.


Serving: 77g | Calories: 261.6kcal | Carbohydrates: 10.9g | Protein: 6.4g | Fat: 22.2g | Saturated Fat: 11g | Cholesterol: 146.4mg | Sodium: 253.6mg | Fiber: 1.8g | Sugar: 0.7g

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