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
-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 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.