Dreamy Keto Cream Cheese Chocolate Pound Cake
A rich, moist keto pound cake with deep chocolate flavor and a velvety cream cheese crumb. This recipe is low in carbs, gluten-free, and suitable for ketogenic diets.
Yield
10–12 slices
Prep Time
Preparation: 20 minutes
Baking: 55–65 minutes
Cooling: 1–2 hours
Ingredients
Dry Ingredients
1½ cups (150 g) finely ground almond flour
½ cup (50 g) unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
½ tsp xanthan gum (optional, for improved texture)
Wet Ingredients
8 oz (225 g) full-fat cream cheese, softened
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated erythritol or monk fruit sweetener
4 large eggs, room temperature
1 tsp vanilla extract
¼ cup (60 ml) heavy cream
Optional Chocolate Boost
½ cup (85 g) sugar-free dark chocolate chips
Optional Chocolate Glaze
3 oz (85 g) sugar-free dark chocolate, chopped
2 tbsp butter
2 tbsp heavy cream
Equipment
9 x 5 inch (23 x 13 cm) loaf pan
Parchment paper
Electric mixer
Mixing bowls
Cooling rack
Step 1: Prepare the Pan
Preheat oven to 325°F (165°C).
Grease the loaf pan lightly.
Line with parchment paper, leaving overhang on the sides for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
Almond flour
Cocoa powder
Baking powder
Salt
Xanthan gum (if using)
Whisk thoroughly to eliminate cocoa lumps.
Set aside.
Step 3: Cream the Butter and Cream Cheese
In a large mixing bowl, combine:
Softened cream cheese
Softened butter
Beat on medium speed for 2–3 minutes until smooth and fluffy.
Add sweetener gradually.
Continue beating another 2–3 minutes until light and creamy.
This step creates the pound cake’s tender texture.
Step 4: Add Eggs
Add eggs one at a time.
Beat well after each addition.
Scrape down the bowl frequently.
The mixture should become smooth and slightly airy.
Step 5: Add Flavorings
Mix in:
Vanilla extract
Heavy cream
Beat until fully incorporated.
Step 6: Combine Wet and Dry Ingredients
Add dry ingredients in 2–3 portions.
Mix on low speed until just combined.
Do not overmix.
Fold in sugar-free chocolate chips if using.
The batter will be thick.
Step 7: Fill the Pan
Transfer batter to the prepared loaf pan.
Smooth the top with a spatula.
Tap the pan gently on the counter to release air bubbles.
Step 8: Bake
Bake at 325°F (165°C) for 55–65 minutes.
Doneness Test
Insert a toothpick into the center:
A few moist crumbs are ideal.
Wet batter means it needs more time.
If the top darkens too quickly, loosely tent with foil during the last 15–20 minutes.
Step 9: Cool
Cool in the pan for 20 minutes.
Lift out using the parchment paper.
Transfer to a wire rack.
Cool completely before glazing.
For the best texture, allow the cake to rest at least 1 hour.
Step 10: Make the Chocolate Glaze
In a microwave-safe bowl combine:
Sugar-free chocolate
Butter
Heavy cream
Microwave in 20-second intervals, stirring between each interval until smooth.
Alternatively, melt gently over a double boiler.
Allow to cool slightly.
Step 11: Glaze the Cake
Pour glaze over the cooled pound cake.
Spread gently with an offset spatula.
Let set for 15–20 minutes.
Storage
Refrigerator
Store covered for up to 7 days.
Freezer
Wrap slices individually.
Freeze for up to 3 months.
Thaw overnight in the refrigerator.
Approximate Nutrition (Per Slice, 12 slices)
Without glaze:
Calories: 240
Fat: 21 g
Protein: 7 g
Total Carbs: 9 g
Fiber: 4 g
Net Carbs: 5 g
With glaze:
Calories: 280
Fat: 25 g
Protein: 7 g
Net Carbs: 5–6 g
Baker’s Tips
Use room-temperature ingredients for a smoother batter.
Dutch-process cocoa gives a deeper chocolate flavor.
For extra richness, add 1 teaspoon instant espresso powder to the dry ingredients.
Chill the cake for several hours before slicing for cleaner, bakery-style slices.
Serve with lightly sweetened whipped cream or a few fresh berries for a special dessert.
