This keto cream cheese chocolate pound cake is rich dense and moist with a deep chocolate flavor and a smooth ganache topping that takes it to another level It’s the kind of dessert that truly satisfies chocolate cravings while staying low carb and sugar free
Ingredients
Keto Cream Cheese Chocolate Pound Cake
2 1/2 cups finely ground almond flour sifted
2 1/4 cup sugar substitute
1/2 cup cocoa powder
3 tsp baking powder
1/2 tsp sea salt
7 oz cream cheese room temperature
8 eggs room temperature
8 tbsp unsalted butter softened
2 oz baking chocolate melted
2 tsp instant coffee optional
Chocolate chips as needed
Chocolate Ganache
2 oz baking chocolate
2 cups unsalted butter melted
2 tbsp coconut oil
3 cups heavy whipping cream
3 tbsp powdered sugar substitute
Instructions
1. Preheat Oven
Preheat oven to 325°F Grease two 8 inch loaf pans
2. Mix Dry Ingredients
In a bowl combine almond flour cocoa powder baking powder and salt Set aside
3. Cream Butter and Sweetener
Beat butter and sugar substitute until light and fluffy
4. Add Cream Cheese
Mix in cream cheese until smooth and fully combined
5. Add Eggs
Add eggs one at a time mixing well after each addition
6. Combine Dry Mix
Slowly add dry ingredients and mix until fully incorporated
7. Add Chocolate
Pour in melted baking chocolate and mix until smooth
8. Bake
Bake for 60 to 70 minutes or until a toothpick comes out clean Let cool for 15 minutes then remove from pans and cool completely
Chocolate Ganache
Mix melted butter baking chocolate and sweetener until smooth
Add heavy cream and whisk well
Stir in coconut oil last until glossy
Finish
Spread ganache over cooled pound cakes and top with chocolate chips if desired
Notes
This recipe makes 2 loaves (8 x 5 inch pans)
Bake at 325°F for even cooking and best texture 70 to 90 minutes may be needed depending on oven
Nutrition (Per Serving)
Calories 187.2
Fat 20.8g
Saturated Fat 9.4g
Cholesterol 89mg
Sodium 99mg
Carbs 4g
Fiber 2g
Net Carbs 2g
Protein 1.2g
