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Keto Cream Cheese Chocolate Pound Cake

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A rich and moist keto chocolate pound cake made with cream cheese and almond flour, delivering deep chocolate flavor with low carbs and a tender crumb.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3/4 cup powdered keto sweetener (erythritol or monk fruit)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup unsweetened almond milk
  • 1/2 cup sugar-free chocolate (optional, for glaze)
  • 2–3 tablespoons heavy cream (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a loaf or bundt pan.
  2. Beat cream cheese and butter until smooth and creamy.
  3. Add powdered sweetener and mix until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract.
  6. In a separate bowl, mix almond flour, cocoa powder, baking powder, and salt.
  7. Gradually add dry ingredients to wet mixture, mixing gently.
  8. Pour in almond milk and mix until smooth batter forms.
  9. Transfer batter to prepared pan and spread evenly.
  10. Bake for 40–50 minutes until a toothpick comes out clean or with moist crumbs.
  11. Cool completely before removing from pan.
  12. Optional: Mix melted sugar-free chocolate with heavy cream and drizzle over cake.

Notes

  • Do not overbake to keep the cake moist.
  • Use powdered sweetener for smoother texture.
  • Add chocolate chips or nuts for variation.
  • Let cake rest overnight for enhanced flavor.
  • Store in fridge for longer freshness.

Nutrition

Find it online: https://savorymomskitchen.com/keto-cream-cheese-chocolate-pound-cake/