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keto white chocolate and pomegranate cake

Sugar Free White Chocolate and Pomegranate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Deb Belsha
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

This sweet and delicious low carb cake is the perfect choice for a special occasion or for the Holidays. It is moist and rich from the white chocolate and the pomegranate glaze gives it a festive touch.


Ingredients

Units Scale

Cake

  • 2 1/2 cups fine almond flour, sifted
  • 1/2 cup coconut flour, sifted
  • 1/2 teaspoon glucammon or xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar substitute
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup sugar free white chocolate chips, melted and cooled
  • 2 teaspoons vanilla

Pomegranate Glaze

  • 2 tablespoons pomegranate juice *
  • 1 1/4 cups powdered sugar substitute*
  • 1 tablespoon lemon juice
  • 1/4 cup Pomegranate seeds for decoration, optional *

Instructions

Cake

  1. Preheat oven to 350°F.
  2. In a stand or hand mixer, beat the sugar and butter together until creamy, about 2-3 minutes.
  3. Add the heavy cream, sour cream, extract and melted chocolate.  Mix to combine well.
  4. Pour in the eggs and beat for about 30 seconds.
  5. Add the flour mixture and mix until smooth about 1 minute.
  6. Spray bundt pan with non stick baking spray that has flour in it. ( I swear by Wilton brand)
  7. Pour batter into prepared pan and smooth the top.
  8. Bake 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  9. Cool for 10-15 minutes on cooling rack. Place rack over pan and flip the pan.  Give the pan a tap on all sides and the cake should slide out.*

Glaze

  1. With a food processor or mini chopper, pulse a few tablespoons at a time of pomegranate seeds.  Push the pulp through a fine mesh strainer until you have 2 tablespoons of juice.  It is very concentrated.  You should not need more than that.
  2. In a bowl, stir the juice with powdered sugar and lemon juice until smooth.  Taste for sweetness and add more sugar or lemon juice as needed.
  3. Drizzle over the cooled cake and decorate with seeds as desired.

Notes

*All dairy and eggs should be room temperature.

*The melted white chocolate should be cooled to room temperature or it could heat and scramble the eggs in the batter.

* If using bottled pomegranate juice, choose the unsweetened.  Pom is a good brand.

*If the cake seems stuck, take a butter knife and slide it along the outer and inner rim of the bundt pan.

*Taste test the pomegranate glaze and add more sugar or lemon juice if needed.

*I included 1/4 cup of seeds for decoration on the whole cake in the nutritional information.  Those numbers would change if you add or deduct the seeds.