Dreamy Keto Cream Cheese Chocolate Pound Cake

yield: 22

prep time: 10 MINUTES

cook time: 1 HOUR

additional time: 10 MINUTES

total time: 1 HOUR 20 MINUTES

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.

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 
• 8 tablespoons 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
• 3 tablespoons of confectioners sugar substitute
• ¼ cup of heavy whipping cream
• 2 tablespoons of coconut oil

Instructions

1. Preheat oven to 325 degrees
2. Grease two 8 inch loaf pans.
3. In a medium-size bowl combine the almond flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.
4. In a large mixing bowl beat the softened butter and sugar substitute on high until light and fluffy.
5. Add the cream cheese and combine well until fully incorporated.
6. Add the eggs one at a time making sure to mix well after each addition.
7. Add all the dry ingredients mixing well until fully combined.
8. Lastly, add the melted baking chocolate in a stream and beat mixture until fully mixed.
9. Pour the batter into your two prepared loaf pans and bake for 60-70 minutes or until done.
10. Allow the cakes to cool for 15 minutes before taking it out of the mold and then wait until the cake is fully cooled before spreading the chocolate ganache.

Chocolate Ganache

1. Combine the melted butter, baking chocolate, sugar substitute (preferably powdered) until well combined.
2. Add the heavy whipping cream and mix till well incorporated.
3. Lastly, stir in the coconut oil.

Notes

This recipe makes two 8×5 inch loaves.

Recipe baking time adjusted: Based on a couple of suggestions I am reducing the recipe temperature to 325 degrees and having you bake the cakes for 70-90 minutes. This should ensure that the pound cakes cook more evenly.

Nutrition Information:

 YIELD: 22 SERVING SIZE: 1
Amount Per Serving: CALORIES: 187.2TOTAL FAT: 20.8gSATURATED FAT: 9.4gCHOLESTEROL: 89mgSODIUM: 99mgCARBOHYDRATES: 5.7gNET CARBOHYDRATES: 4.5gFIBER: 1.2gSUGAR: 3.2gPROTEIN: 6.1g