Keto Cream Cheese Chocolate Pound Cake

Total Time: 1 hour 25 minutes (Prep: 20 minutes, Bake: 55–65 minutes, Cool: 30 minutes)
Difficulty Level: Intermediate
Yield: 12 slices

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A Decadent, Guilt-Free Indulgence

Imagine a rich, moist chocolate pound cake with the velvety tang of cream cheese, all while staying under 5 grams of net carbs per slice. This Keto Cream Cheese Chocolate Pound Cake is a masterpiece of low-carb baking, delivering profound chocolate flavor and a dense, satisfying crumb that rivals any traditional version. Perfect for celebrations, a sophisticated dessert, or simply when your sweet tooth demands something special, this recipe proves you don’t have to sacrifice flavor for health. It’s gluten-free, sugar-free, and deeply satisfying.

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Ingredients

For the Cake:

• 1 ½ cups (150g) super-fine blanched almond flour

• ⅓ cup (35g) cocoa powder (unsweetened, Dutch-process preferred)

• ⅓ cup (50g) granulated erythritol or monk fruit sweetener (classic, not “brown”)

• ¼ cup (25g) coconut flour

• 2 tsp baking powder

• ½ tsp xanthan gum (optional, for improved texture)

• ½ tsp fine sea salt

• 8 oz (225g) full-fat cream cheese, softened to room temperature

• ½ cup (115g) unsalted butter, softened to room temperature

• ½ cup (100g) granulated erythritol or monk fruit sweetener

• 3 large eggs, at room temperature

• 2 tsp pure vanilla extract

• ⅓ cup (80ml) unsweetened almond milk

For the Chocolate Glaze (Optional but Recommended):

• 3 oz (85g) sugar-free dark chocolate (at least 85% cacao), chopped

• 2 tbsp heavy whipping cream

• 1 tbsp unsalted butter

• 2 tbsp powdered erythritol (confectioners style)

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Equipment

• 9×5 inch loaf pan

• Parchment paper

• Electric hand mixer or stand mixer

• Two medium mixing bowls

• Sifter or fine mesh sieve

• Double boiler or microwave-safe bowl

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Instructions

Step 1: Preparation (Time: 15 minutes | Intensity: Low)

1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the two long sides for easy removal.

2. Prepare Dry Ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, ⅓ cup sweetener, baking powder, xanthan gum (if using), and salt. Sift the mixture using a sieve to break up any lumps and ensure a perfectly smooth batter. Set aside.

3. Prepare Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the softened cream cheese, softened butter, and the remaining ½ cup of granulated sweetener. Beat on medium-high speed for 2-3 minutes until the mixture is completely smooth, light, and fluffy. Scrape down the sides as needed.

Step 2: Making the Batter (Time: 10 minutes | Intensity: Medium)

1. Incorporate Eggs & Vanilla: With the mixer on low, add the eggs one at a time, beating until fully incorporated before adding the next. Add the vanilla extract and mix to combine. The mixture may look slightly curdled; this is normal.

2. Combine Wet & Dry: Add half of the sifted dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Pour in the unsweetened almond milk and mix. Finally, add the remaining dry ingredients and mix until a thick, uniform chocolate batter forms. Do not overmix.

Step 3: Baking (Time: 55-65 minutes | Intensity: Low, but requires patience)

1. Spoon the thick batter into the prepared loaf pan. Use a spatula to smooth the top into an even layer.

2. Place the pan in the center of the preheated oven. Bake for 55 to 65 minutes. The cake is done when the top is firm, the edges are slightly pulling away from the pan, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

3. Crucial Step: Allow the cake to cool in the pan on a wire rack for 30 minutes. This resting period helps the structure set, preventing collapse. Then, using the parchment overhang, carefully lift the cake out and let it cool completely on the rack (about 1 more hour).

Step 4: Optional Glaze & Final Touch (Time: 10 minutes | Intensity: Low)

1. While the cake cools, make the glaze. Combine the chopped chocolate, heavy cream, and butter in a heatproof bowl. Melt over a double boiler or in the microwave in 20-second bursts, stirring until smooth. Whisk in the powdered sweetener.

2. Once the cake is completely cool, pour the warm glaze over the top, allowing it to drizzle down the sides. Let the glaze set for 15 minutes before slicing.

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Chef’s Notes & Tips for Success

• Room Temperature is Key: Ensure your cream cheese, butter, and eggs are truly at room temperature. This creates an emulsion that traps air, leading to a better rise and texture.

• Sweetener Note: The total sweetness can be adjusted. This recipe uses a moderate amount for a balanced, not overly sweet, dessert. For a sweeter cake, add an additional 2-3 tablespoons of sweetener to the wet ingredients.

• Testing for Doneness: Ovens vary. Start checking at the 50-minute mark. If the top is browning too quickly, tent it loosely with aluminum foil.

• Storage: Store cooled, unglazed cake in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week. The glazed cake must be refrigerated. Slice and freeze for up to 3 months.

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Nutrition Information (Per slice, 1/12th of cake, without glaze)*