Chocolate Pound Cake Directions:
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Preheat the oven to 350°F using a conventional oven.
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Spray an 8.5 x 4.5-inch loaf pan with nonstick cooking spray and line with parchment paper, leaving a 2-inch overhang on two sides.
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Place the espresso powder and 1/2 cup chocolate chips into a heatproof bowl.
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Pour boiling water over the chocolate and let stand for 5 minutes, then whisk until smooth.
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Whisk in the brown sugar substitute, melted light butter, applesauce, and vanilla until fully combined.
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Add the eggs and whisk until the batter is smooth.
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In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
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Fold the dry ingredients into the chocolate mixture using a rubber spatula until just combined.
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Fold in the remaining 1/4 cup chocolate chips.
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Transfer the batter into the prepared loaf pan and smooth the top.
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Bake for 60 minutes.
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Insert a toothpick into the center; it must come out with moist crumbs and no wet batter.
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Cool in the pan on a wire rack for 60 minutes.
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Remove using the parchment sling and slice.
WW Points Calculation
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Lily’s Dark Chocolate Chips, 3/4 cup: 7.00
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Swerve Brown, 3/4 cup: 0.00
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Land O’Lakes Light Butter, 1/4 cup: 4.00
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Unsweetened applesauce, 1/4 cup: 0.00
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All-purpose flour, 1 cup: 12.00
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Cocoa powder, 1/3 cup: 2.00
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Eggs, espresso powder, vanilla, baking soda, salt: 0.00
Points Information:
Total Points: 25.00
Servings: 10 slices, each slice approx. 1-inch thick
Points per serving: 2.50
Nutrition Information
Calories: 165
Fat: 7 g
Protein: 5 g
Carbohydrates: 22 g
Sugar: 3 g
Sodium: 165 mg
I'm waiting for your comments! Enjoy!
