Keto Chocolate Cream Cheese Pound Cake

Embark on a culinary adventure with this irresistible keto chocolate cream cheese pound cake. Rich, moist, and utterly dreamy, this cake satisfies your chocolate cravings while adhering to a ketogenic lifestyle. The recipe offers flexibility, allowing you to make one or two loaves, and even freeze portions for future indulgence. Whether you opt for a classic loaf or a bundt cake, this dessert will become a staple in your keto recipe repertoire.

Ingredients for Keto Chocolate Pound Cake

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

  • Finely milled almond flour: The base for a low-carb, gluten-free texture.
  • Granulated sugar substitute: Ensures the cake is sweet without the carbs.
  • Cocoa powder: For that deep, chocolate flavor.
  • Baking powder: Helps the cake rise beautifully.
  • Sea salt: Balances the sweetness and enhances flavors.
  • Full-fat cream cheese: Adds richness and moisture.
  • Unsalted butter: Softened to room temperature for easy mixing.
  • Eggs: Room temperature for better incorporation.
  • Baking chocolate: Melted for a rich chocolate infusion.

Essential Equipment

Before you start, gather the following equipment:

  • Two 8×4-inch loaf pans or one bundt pan
  • Parchment paper: For easy removal.
  • Mixing bowls: One medium and one large.
  • Electric mixer: For a smooth, creamy batter.
  • Double boiler or microwave: For melting chocolate.

How to Make

1. Preparing the Dry Ingredients

Begin by combining the almond flour, cocoa powder, instant coffee (optional but enhances the chocolate flavor), baking powder, and sea salt in a medium-sized bowl. This mixture forms the foundation of your cake, ensuring a consistent texture and flavor throughout.

2. Creaming the Butter and Sugar Substitute

In a large mixing bowl, beat the softened butter and granulated sugar substitute on high speed until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which helps achieve a tender crumb.

3. Incorporating the Cream Cheese

Next, add the softened cream cheese to the butter mixture. Beat until fully combined, creating a smooth and creamy base. This step ensures that the cream cheese is evenly distributed, contributing to the cake’s moist texture.

4. Adding the Eggs

Add the eggs one at a time, beating well after each addition. This gradual incorporation ensures that the eggs blend seamlessly into the batter, preventing curdling and ensuring a smooth, homogenous mixture.

5. Combining the Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Avoid overmixing to prevent a dense texture. The batter should be thick and smooth, with no lumps.

6. Incorporating the Melted Chocolate

Melt the baking chocolate using a double boiler or microwave in 15-second intervals, stirring until smooth. Slowly pour the melted chocolate into the batter, beating until fully incorporated. This step infuses the batter with rich chocolate flavor, making each bite a delight.

Baking and Cooling

7. Preparing the Pans

Preheat your oven to 325°F (165°C). Grease and line your chosen pans with parchment paper, leaving an overhang for easy removal.

8. Baking the Cake

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven and the type of pan used.

9. Cooling the Cake

Allow the cakes to cool in the pans for 15 minutes before removing them. Then, transfer the cakes to a wire rack to cool completely. This step is crucial to prevent the ganache from melting when applied.

Crafting the Keto Chocolate Ganache

Ingredients for the Ganache

  • Baking chocolate: Melted for a smooth base.
  • Unsalted butter: Melted for a glossy finish.
  • Refined coconut oil: Adds shine and smoothness.
  • Heavy whipping cream: For a rich, creamy texture.
  • Confectioners sugar substitute: Sweetens the ganache without adding carbs.

Making the Ganache

  1. Melting Ingredients: In a heatproof bowl, combine the melted baking chocolate and butter. Mix until smooth.
  2. Adding Sweetener: Gradually add the confectioners sugar substitute, mixing until well combined.
  3. Incorporating Cream: Slowly add the heavy whipping cream, one tablespoon at a time, until the ganache reaches your desired consistency.
  4. Adding Coconut Oil: Stir in the melted coconut oil for extra gloss and smoothness.

Applying the Ganache

Once the cakes are completely cool, spread the ganache evenly over the top and sides. Allow the ganache to set before slicing.

Freezing and Storing

Freezing Whole Cakes

Wrap the entire cooled cake in plastic wrap, followed by aluminum foil. Store in the freezer for up to three months. To thaw, leave the cake at room temperature for several hours or overnight in the refrigerator.

Freezing Slices

For individual servings, slice the cooled cake and wrap each piece in plastic wrap. Place the slices in a freezer-safe bag or container. Thaw individual slices at room temperature or in the refrigerator.

Tips for Success

  • Room Temperature Ingredients: Ensure that butter, eggs, and cream cheese are at room temperature for a smoother batter.
  • Mixing: Avoid overmixing the batter once the dry ingredients are added to prevent a dense texture.
  • Baking Time: Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.

Keto Chocolate Cream Cheese Pound Cake

Recipe by Admin
0.0 from 0 votes
Course: Keto RecipesCuisine: American
Servings

24

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

187.2

kcal
Additional time

10

minutes
Total time

1

hour 

20

minutes

The recipe offers flexibility, allowing you to make one or two loaves, and even freeze portions for future indulgence.

Ingredients

  • For the Cake:
  • 2 1/2 cups of finely milled almond flour, measured and sifted

  • 1/2 cup cocoa powder

  • 2 teaspoons of instant coffee (optional)

  • 3 teaspoons of baking powder

  • 1/2 teaspoon of sea salt

  • 2 1/4 cups of sugar substitute

  • 1/2 cup of unsalted butter, room temperature

  • 7 ounces of cream cheese, room temperature

  • 8 eggs, room temperature

  • 2 ounces of baking chocolate, melted

  • For the Ganache:
  • 1/4 cup of unsalted butter, melted

  • 2 ounces of baking chocolate, melted

  • 3 tablespoons of confectioners sugar substitute

  • 1/4 cup of heavy whipping cream

  • 2 tablespoons of coconut oil

Directions

  • Preheat and Prep: Preheat your oven to 325°F (165°C). Grease and line two 8×4-inch loaf pans with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, combine almond flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.
  • Cream Butter and Sweetener: In a large mixing bowl, beat the softened butter and sugar substitute on high until light and fluffy.
  • Add Cream Cheese: Add the softened cream cheese to the butter mixture and mix until fully combined.
  • Incorporate Eggs: Add eggs one at a time, mixing well after each addition.
  • Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Bake: Divide the batter between the prepared pans. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Allow cakes to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
  • Make Ganache: In a heatproof bowl, combine melted baking chocolate and butter. Add confectioners sugar substitute and mix well. Gradually add heavy whipping cream until smooth. Stir in coconut oil.
  • Decorate: Spread the ganache over the cooled cakes. Allow it to set before slicing.

Nutrition Facts

  • Calories: 187.2kcal
  • Carbohydrates: 5.7g
  • Protein: 6g
  • Fat: 20.8g
  • Cholesterol: 89mg
  • Sodium: 99mg
  • Fiber: 1.2g
  • Sugar: 3.2g

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