Yield: 24
Dreamy Keto Cream Cheese Chocolate Pound Cake (Gluten-Free)
This delicious keto cream cheese chocolate pound cake is a rich, moist, decadent cake that features a chocolate ganache that takes it to a whole nother level. It's the one recipe that is sure to silence your chocolate cravings while doing keto.
Prep Time
10 minutes
Cook Time
1 hour
Additional Time
10 minutes
Total Time
1 hour 20 minutes
Ingredients
Keto Cream Cheese Chocolate Pound Cake
- 2 1/2 cups of finely milled almond flour , measured and sifted
- 1/2 cup cocoa powder
- 2 teaspoons of instant coffee (optional for enhancing chocolate )
- 3 teaspoons of baking powder
- 1/2 teaspoon of sea salt
- 2 1/4 cups of sugar substitute
- 1/2 cup of unsalted butter, room temperature
- 7 ounces of cream cheese, room temperature
- 8 eggs, room temperature
- 2 ounces of baking chocolate (melted)
Chocolate Ganache
- ¼ cup of unsalted butter melted
- 2 ounces of baking chocolate, melted
- 3 tablespoons of confectioners sugar substitute
- ¼ cup of heavy whipping cream
- 2 tablespoons of coconut oil
Instructions
- Preheat oven to 325 degrees.
- Grease and line with parchment paper two 8x4 inch loaf pans. Leave an overhang of parchment paper about 2 inches to lift the loaves out of the pans easily. (refer to notes if you only want one loaf or if you want to bake in a bundt pan).
- In a medium-sized bowl, combine the almond flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar substitute on high until light and fluffy.
- Add the cream cheese and combine well until fully incorporated.
- Add the eggs one at a time, making sure to mix well after each addition.
- Add all the dry ingredients mixing well until thoroughly combined.
- Lastly, add the melted baking chocolate in a stream and beat the mixture until fully mixed. Note that you can melt the baking chocolate over a double boiler or microwave in 15-second intervals.
- Pour the batter into your two prepared loaf pans and bake for 60-70 minutes or until done.
- Allow the cakes to cool for 15 minutes before taking them out of the mold, and then wait until the cake is thoroughly cooled before spreading the chocolate ganache.
Chocolate Ganache
- Combine the melted butter, baking chocolate, and powdered sugar substitute until well combined.
- Add the heavy whipping cream a couple of tablespoons at a time and mix till well incorporated.
- Lastly, stir in the coconut oil.
Notes
Halfing The Recipe
This recipe makes two 8x4-inch loaves. The following are the ingredients for making just one 8x4-inch loaf.
Keto Chocolate Pound Cake (For One Loaf)
- 1 1/4 cups of finely milled almond flour, measured and sifted
- 1/4 cup cocoa powder
- 1 teaspoon of instant coffee (optional for enhancing the chocolate flavor)
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 1 cup of granulated sugar substitute
- 1/4 cup of unsalted butter, room temperature
- 3 1/2 ounces of softened cream cheese
- 4 eggs, room temperature
- 1 ounce of baking chocolate (melted)
Chocolate Ganache (For One Loaf)
- Two tablespoons of unsalted butter melted
- 1 ounce of baking chocolate, melted
- 2 tablespoons of confectioners sugar substitute
- 2-3 tablespoons heavy whipping cream
- 1 tablespoon of coconut oil
Bundt Pan instructions
- Preheat the oven to 325 degrees.
- Butter well a 10-cup capacity bundt pan with softened butter.
- Add the batter to the pan and bake for 55-60 minutes.
- Allow the cake to cool in the bundt pan for 15 minutes before removing out from the pan. Ensure the cake is thoroughly cooled before adding the icing.
Nutrition Information:
Yield:
22Serving Size:
1Amount Per Serving: Calories: 187.2Total Fat: 20.8gSaturated Fat: 9.4gCholesterol: 89mgSodium: 99mgCarbohydrates: 5.7gNet Carbohydrates: 4.5gFiber: 1.2gSugar: 3.2gProtein: 6.1g