Keto Recipe

Dreamy Keto Cream Cheese Chocolate Pound Cake!

Give This Dreamy Keto Chocolate Pound Cake A Try!

I sure hope you give this chocolate, moist, keto cream cheese chocolate recipe a try. Because if you loved the original one that inspired it, no doubt you will also enjoy this one.

Keto Cream Cheese Chocolate Pound Cake is a decadent dark chocolate cake recipe. It is low in carbs and keto-friendly. This chocolate pound cake was inspired by popular my keto cream cheese pound cake recipe.

Ingredients

KET CREAM CHEESE CHOCOLATE POUND CAKE

  • 2 1/2 cups of finely milled almond flour
  • 2 1/4 cups of sugar substitute ( I use Swerve)
  • 1/2 cup cocoa powder
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of sea salt
  • 7 ounces of cream cheese (room temperature)
  • 8 eggs
  • 8 tablespoons of unsalted butter (room temperature)
  • 2 ounces of baking chocolate (melted)
  • 2 teaspoons of instant coffee (optional for enhancing chocolate )

CHOCOLATE GANACHE

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

Instructions

  1. Preheat oven to 325 degrees
  2. Grease two 8 inch pans.
  3. In a medium size bowl combine all the dry ingredients (except sugar substitute) and set aside.
  4. In a large mixing bowl beat on high the softened butter and sugar substitute until light and fluffy.
  5. Add the cream cheese and combine well until fully incorporated.
  6. Add the eggs one at 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. Bake the pound cakes for 70-90 minutes or until done.
  10. Allow the cakes to cool for 15 minutes before taking it out of the mold and then wait until 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

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.

 

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