Keto Chocolate Cream Cheese Pound Cake

Going on a food trip with this keto chocolate cream cheese pound cake recipe you’ll surely swoon over. This many layers moist, chocolate cake recipe will help you out when you are craving sweets, but need to stick to your keto diet. It is very convenient and thereby the recipe provided can make one or two loaves at a time and the remaining can be frozen. Regardless of what type of cake you prefer – a regular loaf or a bundt, this dessert is going to be one of your keto favorites.

Ingredients for Keto Chocolate Pound Cake

Here’s what you’ll need to create this keto-friendly masterpiece:

Finely milled almond flour: The foundation for a low carbohydrate, gluten-free feel.
Granulated sugar substitute: Makes sure that the cake is sweet, but free from carbohydrates.
Cocoa powder: To give that rich chocolate taste.
Baking powder: Enable the cake to rise to a good height respectively.
Sea salt: It moderates on the sweetness while boosting the other flavours.
Full-fat cream cheese: Remedial to the skin, making the skin rich and moist.
Unsalted butter: Brought down to room temperature for the dough to be easily manageable.
Eggs: For better incorporation, room temperature for the “me” and “we” stimulus.
Baking chocolate: Melted for a rich chocolate infusion and what you get is a tantalizing drink that calls your taste buds to action.

Essential Equipment

Before you start, gather the following equipment:

These can best be baked in two 8 x 4-inch loaf pans or one bundt pan.
Parchment paper: As a result, flexibility for easy removal of system components is achieved.
Mixing bowls: About small which is one medium and large which is the other.
Electric mixer: Coarser, for a smooth, creamy batter.
Double boiler or microwave: It is used in melting chocolate.

How to Make

1. Preparing the Dry Ingredients

To start with, mix the almond flour, cocoa powder, instant coffee (optional and for intensifying chocolate flavor), baking powder and sea salt in a bowl. This mixture combined together provides a basis for your cake that is moist and has an equalized distribution of the cake batter.

2. Creaming the Butter and Sugar Substitute

To start the preparation, in a large bowl, cream the butter which has been taken out of the refrigerator and the granulated sugar substitute until they become pale and fluffy. This step is vital to fold the air into the batter so that the final bread relaxes and has a softer texture.

3. Incorporating the Cream Cheese

To this, is important to stir in the cream cheese, which has now been softened to room temperature. Mix until uniformly blended; the sweetness will come from the bananas and the creaminess from the yogurt. This step makes the cream cheese spread right and this helps in making the cake moist.

4. Adding the Eggs

Finally mix in the eggs one at a time and beat the mixture after each addition. Adding the eggs gradually also help in the incorporation of eggs in to the batter without clumping and curdling of the batter.

5. Combining the Dry and Wet Ingredients

Combine the dry ingredients to the wet ingredients, while mixing on low speed until all the ingredients are just incorporated. Do not mix for too long as this will result to a product with a hard texture. The batter must be of a dropping consistency; that is it should be thick but not lumpy.

6. Incorporating the Melted Chocolate

Now also to melt the baking chocolate place it in a double boiler or to microwave it in 15 second interval and stir the chocolate until it becomes smooth. Slowly fold in the melted chocolate into the batter whilst ensuring that the two are well mixed. This step incorporated more chocolate flavor ante into the batter; thus, each bite out of this bread is heavenly.

Baking and Cooling

7. Preparing the Pans

First arrange the oven at 325 degrees F/165 degrees C. Using a cooking spray, grease the altogether selected pans and also line them with parchment paper with a little overhang on the sides for easy removal.

8. Baking the Cake

Distribute the batter to the both prepared pans. Bring the mixture up with a spatula and smoothen the layers at the top. Bake for 60-70 minutes or the toothpick inserted into the center comes out clean. although the time will depend with the oven and the type of pan that you are using.

9. Cooling the Cake

After mixing the ingredients, allow the cakes to cool in the respective pans for about 15 minutes before taking them out. Then using a wire rack, transfer the cakes to one and allow to cool for sometime before frosting. This I find to be important so that when applying the ganache, it does not melt easily.

Crafting the Keto Chocolate Ganache

Ingredients for the Ganache

Baking chocolate: To make a smooth base melted.
Unsalted butter: To give a detartrated surface and a smooth bright sheen.
Refined coconut oil: Is good for adding shine, and also the hair becomes very smooth.
Heavy whipping cream: And for that thick creamy feel.
Confectioners sugar substitute: Reduces sweetness of the ganache without the use of carbohydrates.

Making the Ganache

Melting Ingredients: Melt the baking chocolate then add in the butter in a heatproof dish. Mix until smooth.
Adding Sweetener: Slowly incorporate the confectioners sugar substitute into the mixture, incorporating it until uniform in distribution.
Incorporating Cream: Gradually pour and stir the heavy whipping cream gradually one tablespoon at a time until the ganache reaches the secured thick consistency.
Adding Coconut Oil: Mix the melted coconut oil for extra sheen and creaminess to the mixture.

Applying the Ganache

After the cakes have been cooler to reach room temperature apply the ganache on the top and sides of the cakes. Let the ganache to cool before slicing the brownies.

Freezing and Storing

Freezing Whole Cakes

Line a cake platter and then cool the cake in it and then wrap it with plastic wrap and followed by aluminum foil. You should then freeze it in a freezer which should last for about three months. To thaw, let it sit at room temperature for couple of hours or refrigerate and allow to sit for 24 hours.

Freezing Slices

For individual types, cut the cakes once they have cooled, and then put each portion in a plastic wrap. Put the slices into a zip-lock bag or another container designed for placing in the freezer. It is the best practice to thaw individual slices at room temperature or in the refrigerator.

Tips for Success

Room Temperature Ingredients: The butter, Eggs and Cream cheese should be placed on the counter for an hour so that the batter is likely to be smooth.
Mixing: The moment other dry ingredients are added into the wet mixture one should avoid beating the batter for a soft cake rather for a hard one.
Baking Time: To ascertain the level of doneness of the cake, it is required to use the toothpick by means of its immersions into middle of the piece. And if after sticking a toothpick in it, check it and it comes out clean then the cake is cooked.