Step 1

Preheat the oven to 350 degrees.

Step 2

Grease well with butter a 9 x 5-inch baking loaf and line with parchment paper to make it easier to release from the pan. Refer to the notes section if baking in other size pans.

Step 3

In a large-sized bowl, measure and sift the almond flour along with the baking powder and salt. Set aside.

Step 4

To the almond flour mixture add the cocoa powder and combine well. Set aside.

Step 5

In a large-sized bowl using an electric beater mix the softened butter, sour cream, granulated sugar substitute, and vanilla extract until light fluffy.

Step 6

Next, add the eggs one at a time be sure to combine well after each addition.

Step 7

To the wet ingredients slowly add all the dry ingredients one tablespoon at a time while continuing to use the mixer.

Step 8

Add the cake batter to the prepared pan.

Step 9

Bake the cake in the center rack for 35-45 minutes until an inserted toothpick comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes before inverting to a baking rack to cool completely for another 20 minutes or so.

Step 11

Proceed to make the chocolate ganache.

Step 12

Once the chocolate sour cream cake is fully cool, drizzle the top of the cake with a sugar-free chocolate ganache topping.

Step 13

Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks.

Step 14

Combine the melted butter, baking chocolate, powdered sugar substitute until well combined.

Step 15

Add the heavy whipping cream and mix till well incorporated.

Step 16

Stir in the coconut oil and combine well.

Step 17

Drizzle over the top of the cake and allow to set before slicing.