This delicious keto cream cheese chocolate pound cake is a rich, moist, decadent cake that features a chocolate ganache that takes it to a whole nother level. It’s the one recipe that is sure to silence your chocolate cravings while doing keto.
Ingredients:
Keto Cream Cheese Chocolate Pound Cake
- 2 1/2 cups of finely milled almond flour , measured and sifted
- 2 1/4 cups of sugar substitute
- 1/2 cup cocoa powder
- 3 teaspoons of baking powder
- 1/2 teaspoon of sea salt
- 7 ounces of cream cheese, room temperature
- 8 eggs , room temperature
- 8 tablespoons of unsalted butter, room temperature
- 2 ounces of baking chocolate (melted)
- 2 teaspoons of instant coffee (optional for enhancing chocolate )
Chocolate Ganache
- 2 ounces of baking chocolate
- ¼ cup of unsalted butter melted
- 2 tablespoons of coconut oil
- ¼ cup of heavy whipping cream
- 3 tablespoons of confectioners sugar substitute
Instructions:
- Preheat oven to 325 degrees
- Grease two 8 inch loaf pans.
- In a medium-size bowl combine all the dry ingredients (except sugar substitute) and set aside.
- In a large mixing bowl beat on high the softened butter and sugar substitute until light and fluffy.
- Add the cream cheese and combine well until fully incorporated.
- Add the eggs one at a time making sure to mix well after each addition.
- Add all the dry ingredients mixing well until fully combined.
- Lastly, add the melted baking chocolate in a stream and beat mixture until fully mixed.
- Bake the pound cakes for 60-70 minutes or until done.
- Allow the cakes to cool for 15 minutes before taking it out of the mold and then wait until the cake is fully cooled before spreading the chocolate ganache.
Chocolate Ganache
- Combine the melted butter, baking chocolate, sugar substitute (preferably powdered) until well combined.
- Add the heavy whipping cream and mix till well incorporated.
- Lastly, stir in the coconut oil.
Tips & Tricks
Blend well for smooth batter. This helps create thin, even crepes without lumps.
Use medium heat. Too much heat can cook the crepes too fast and make them hard to flip.
Grease lightly. Just a thin layer of oil or butter is enough.
Keep them thin. Swirling the batter quickly ensures the right texture.
Filling Ideas
- Whipped cream with vanilla and sweetener
- Fresh raspberries or strawberries
- Keto lemon curd
- Sugar-free chocolate or syrup
- Cream cheese filling
FAQs
Can I make these crepes ahead of time?
Yes, store them in the fridge for up to 3 days with parchment between each layer.
Can I freeze them?
Yes, freeze with parchment between each crepe and thaw before reheating.
Can I make them savory?
Absolutely. Skip the sweetener and fill with eggs, cheese, or vegetables.
Notes:
This recipe makes two 8×5 inch
Recipe baking time adjusted: Based on a couple of suggestions I am reducing the recipe temperature to 325 degrees and having you bake the cakes for 70-90 minutes. This should ensure that the pound cakes cook more evenly.
Nutrition Information:
YIELD: 22 SERVING SIZE: 1
Amount Per Serving: | CALORIES: 187.2 | TOTAL FAT: 20.8g | SATURATED FAT: 9.4g | CHOLESTEROL: 89mg | SODIUM: 99mg | CARBOHYDRATES: 3g | FIBER: 1.2g | SUGAR: 3.2g | PROTEIN: 6.1g |
