Indulge in the rich, decadent flavors of this Keto Cream Cheese Chocolate Pound Cake! This moist and dreamy chocolate cake is the perfect low-carb treat, delivering all the goodness of a traditional pound cake while staying keto-friendly.

Why You’ll Love This Recipe

This chocolate pound cake is loaded with deep cocoa flavor and a velvety texture, thanks to the addition of cream cheese. Each bite is indulgent yet completely keto-approved, making it a satisfying dessert for anyone following a low-carb lifestyle. Plus, with only 4.5g net carbs per serving, it’s a guilt-free way to satisfy your chocolate cravings!

Ingredients for Keto Chocolate Pound Cake

Here’s what you’ll need to make this delicious keto-friendly dessert:

Dry Ingredients:

• 2 cups almond flour

• ½ cup unsweetened cocoa powder

• 1 teaspoon instant coffee powder (optional, enhances chocolate flavor)

• 1 teaspoon baking powder

• ¼ teaspoon salt

Wet Ingredients:

• ½ cup butter, softened

• 8 ounces cream cheese, softened

• 1 cup granulated keto sweetener (such as erythritol or monk fruit blend)

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 4 ounces sugar-free baking chocolate, melted

Sugar-Free Chocolate Ganache:

• 2 ounces sugar-free baking chocolate, melted

• 2 tablespoons butter, melted

• ¼ cup powdered keto sweetener

• ¼ cup heavy whipping cream

• 1 teaspoon coconut oil

Instructions

Step 1: Prep the Dry Ingredients

In a medium bowl, whisk together the almond flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.

Step 2: Beat the Butter and Sweetener

In a large mixing bowl, beat the softened butter and granulated keto sweetener until light and fluffy. Then, add the softened cream cheese and mix until fully incorporated.

Step 3: Incorporate the Eggs and Dry Ingredients

Add the eggs one at a time, mixing well after each addition. Then, slowly add the dry ingredients to the wet ingredients, mixing until combined.

Step 4: Add the Melted Chocolate

While mixing, slowly pour in the melted sugar-free chocolate and beat until fully incorporated.

Step 5: Bake the Cake

Preheat your oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper. Pour the batter into the pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 15 minutes before removing from the pan.

Step 6: Prepare the Ganache

Melt the baking chocolate and butter together. Stir in the powdered keto sweetener and mix well. Slowly add the heavy whipping cream, one tablespoon at a time, mixing until smooth. Stir in the coconut oil for a glossy finish.

Step 7: Finish and Serve

Once the cake is fully cooled, pour the sugar-free ganache over the top, allowing it to drip down the sides. Slice and enjoy!

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps fresh for up to a week.

• Freezer: Slice and freeze for up to 3 months. Thaw in the refrigerator before serving.

Variations

• Nut-Free Option: Swap almond flour for coconut flour (use ½ cup coconut flour instead of 2 cups almond flour).

• Bundt Cake: Pour batter into a greased bundt pan and bake for 55-65 minutes.

• Extra Chocolatey: Stir in sugar-free chocolate chips into the batter before baking.

This Keto Cream Cheese Chocolate Pound Cake is the ultimate chocolate indulgence without the carbs! Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this recipe is guaranteed to impress. Enjoy every rich, chocolatey bite!

Keto Chocolate Cream Cheese Pound Cake (Gluten-Free)

Indulge in this rich, moist, and decadent keto chocolate pound cake! Made with cream cheese and topped with a velvety chocolate ganache, this low-carb treat is perfect for satisfying your chocolate cravings.

Servings: 24

Total Time: 1 hour 20 minutes

Ingredients

For the Cake

• 2 ½ cups almond flour, finely milled and sifted
• ½ cup cocoa powder
• 2 teaspoons instant coffee (optional, enhances chocolate flavor)
• 3 teaspoons baking powder
• ½ teaspoon sea salt
• 2 ¼ cups sugar substitute
• ½ cup unsalted butter, room temperature
• 7 ounces cream cheese, room temperature
• 8 large eggs, room temperature
• 2 ounces baking chocolate, melted

For the Chocolate Ganache

• ¼ cup unsalted butter, melted
• 2 ounces baking chocolate, melted
• 3 tablespoons powdered sugar substitute
• ¼ cup heavy whipping cream
• 2 tablespoons coconut oil

Instructions

1. Prepare the Cake Batter

Preheat the oven to 325°F (163°C). Grease and line two 8×4-inch loaf pans with parchment paper, leaving a 2-inch overhang for easy removal.

In a medium bowl, whisk together the almond flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar substitute until light and fluffy. Add the cream cheese and continue mixing until smooth.

Add eggs one at a time, mixing well after each addition. Gradually add the dry ingredients and mix until fully combined.

Finally, pour in the melted baking chocolate and beat until smooth.

2. Bake the Cake

Divide the batter evenly between the prepared loaf pans. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 15 minutes before transferring them to a wire rack. Let them cool completely before adding the ganache.

3. Prepare the Chocolate Ganache

In a bowl, whisk together melted butter, baking chocolate, and powdered sugar substitute.

Slowly add heavy cream, mixing until smooth. Stir in coconut oil until well combined.

4. Assemble & Serve

Pour the ganache over the cooled cakes, allowing it to drizzle down the sides. Slice and enjoy!

Storage Tips

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap slices individually and freeze for up to 3 months.

Nutrition (Per Serving)

• Calories: 187
• Fat: 20.8g
• Net Carbs: 4.5g
• Protein: 6.1g