Giraffe's Low-Carb Chocolate Coconut Pound Cake

We do love our sweets!  Unfortunately, they do not love us in the same way.  

As those midnight munchies begin to creep up on us, we're always tempted to make a carb-full batch of  cookies or some other dessert. However, after scarfing down all of those carbs, we realize are now feeling guilty and bloated.

Well, worry no more!  

Since last week's Low-Carb PB & C Pound Cake seemed to create such a positive response, we thought we would make another version of our pound cake for this week's post - Giraffe's Low-Carb Chocolate Coconut Pound Cake.

We thoroughly enjoy this pound cake because of its sweetness, fluffiness, and rich flavor.

Just like last week, we mixed our batter in a matter of 5-10 minutes and baked for an extra 45.  

Luckily, we had all of the ingredients in our kitchen:

• 1 8oz. Package of Cream Cheese
• 5 Eggs
• 1 Cup of Baking Splenda
• 3/4th Cup of Almond Flour
• 3/4th Cup of Unsweetened Coconut Flakes
• 2 Tbsp. Heavy Whipping Cream
• 2 Tbsp. Sugar-Free Pancake Syrup
• 2 Tbsp. Cocoa
• 3 tsp. Baking Powder
• 1 tsp. Vanilla

We'll begin by softening our cream cheese by placing our bowl in the microwave for 40 seconds and will then drop into our mixing bowl.

Next, we'll add our eggs to our mixture and will beat until well blended.  

We'll then add our Baking Splenda, heavy whipping cream, syrup, cocoa, Almond Flour, coconut, baking powder, vanilla, and will stir until well blended.

Next, we'll spray our 1 pound baking tin or baking dish with cooking spray and will preheat our oven to 350F degrees.

Finally, we'll pour our batter into our pan, will place in the oven, and bake for 45 minutes.

Upon completion of our 45 minutes of baking time, we'll remove our cake from the oven to check its doneness.

If, when a toothpick is inserted into a cake, is removed, clean of any particles, then, your cake has completely cooked.

TIP:  If the middle of your cake seems too jiggly, while the rest of the cake is nearing its doneness, simply lower the oven's temperature by 25F degrees and increase the baking time as needed.

Since our toothpick is clean, our cake is ready to cool.  

After 10 minutes, will slice our cake, and will try our new creation. 

 The cake was not overly sweet, but was soft, fluffy, moist, and absolutely scrumptious!

We noticed the next morning, that our cake tasted sweeter and was simply scrumptious!!  

Apparently, the longer the cake remains in the refrigerator, the moistness and sweetness increases.

The next time you have that craving for something sweet and special, whip up a special batch of Giraffe's Low-Carb Chocolate Coconut Pound Cake!

Our pound cake will tantalize your taste buds.

Enjoy!

Giraffe's Low-Carb PB & C Pound Cake

Sometimes our sweet tooth takes over our psyche and we devour every dessert in sight.  

We thought we would create a low-carb dessert that was tasty, filling, and one that would be acceptable in case a sugar craving binge arises.   

After playing with a few ingredients, Giraffe's Low-Carb Peanut Butter & Chocolate Pound Cake was unleashed. 

We mixed our batter in a matter of 5-10 minutes and baked for an additional 45 minutes and voila!  Our dessert was out of the oven and ready to eat.

The ingredients that we used were:

• 1 8oz. Package of Cream Cheese
• 5 Eggs
• 1 Cup of Baking Splenda
• 3/4th Cup of Almond Flour
• 3/4th Cup of Peanut Butter
• 2 Tbsp. Heavy Whipping Cream
• 2 Tbsp. Sugar-Free Pancake Syrup
• 2 Tbsp. Cocoa
• 3 tsp. Baking Powder
• 1 tsp. Vanilla

We'll begin by cracking our eggs into our mixing bowl and adding our Baking Splenda, heavy whipping cream, syrup, cocoa, baking powder, and vanilla.

Next, we'll soften our cream cheese by placing our bowl in the microwave for 1 minute and will add into our mixture.

We'll then pour our Almond Flour and peanut butter over the cream cheese and will mix our contents until thoroughly blended.

Next, we'll spray our 1 pound baking tin or baking dish with cooking spray and will preheat our oven to 325F degrees.

Finally, we'll pour our batter into our pan, will place in the oven, and bake for 45 minutes.

Upon completion of our 45 minutes of baking time, we'll remove our cake from the oven to check its doneness.

If, when a toothpick is inserted into a cake, is removed, clean of any particles, then, your cake has completely cooked.

Since our toothpick is clean, our cake is ready to cool.  

We'll allow our cake to cool for about 10 minutes, will slice our cake, and will try our new creation. 

 The cake was not overly sweet, but was soft, fluffy, moist, and absolutely scrumptious!

We noticed the next morning, that our cake tasted sweeter and just divine!!  

Apparently, the longer the cake remains in the refrigerator, the moistness and sweetness increases.  

Hopefully, our Peanut Butter and Chocolate Pound Cake tempts your palates as much as it has ours. 

Enjoy!!!!