Low-Carb Keto Cream Cheese Chocolate Pound Cake
Yield
1 standard loaf (9×5-inch pan)
About 12 slices
Ingredients
Wet Ingredients
-
8 oz cream cheese, softened (full-fat, block style)
-
½ cup unsalted butter, softened
-
1¼ cups powdered monk fruit or erythritol blend
(powdered is critical for smooth texture) -
4 large eggs, room temperature
-
2 tsp vanilla extract
Dry Ingredients
-
1¼ cups blanched almond flour
-
¼ cup unsweetened cocoa powder (Dutch-processed preferred)
-
½ cup whey protein isolate or additional almond flour
(protein gives pound-cake structure; almond flour version is softer) -
1½ tsp baking powder
-
¼ tsp salt
Optional (Highly Recommended)
-
½ tsp xanthan gum (improves crumb and prevents sinking)
-
½ cup sugar-free chocolate chips
-
1 tbsp espresso powder (deepens chocolate flavor without coffee taste)
Instructions
1. Prep
-
Preheat oven to 325°F (165°C)
(Lower temp prevents over-browning and center collapse) -
Grease and line a 9×5-inch loaf pan with parchment
2. Cream the Base (Very Important)
In a large bowl, beat:
-
Cream cheese
-
Butter
Beat 3–4 minutes until completely smooth and fluffy.
Scrape the bowl often—lumps here will ruin the texture.
3. Add Sweetener & Eggs
-
Beat in powdered sweetener until fully incorporated
-
Add eggs one at a time, beating well after each
-
Mix in vanilla
The batter should be thick, glossy, and smooth.
4. Combine Dry Ingredients
In a separate bowl, whisk:
-
Almond flour
-
Cocoa powder
-
Protein powder (or almond flour)
-
Baking powder
-
Salt
-
Xanthan gum (if using)
-
Espresso powder (if using)
5. Make the Batter
Gradually add dry ingredients to wet ingredients.
Mix just until combined. Overmixing can cause a gummy texture.
Fold in sugar-free chocolate chips if using.
6. Bake
-
Pour batter into prepared pan and smooth top
-
Bake 65–75 minutes
Check at 60 minutes:
-
Toothpick should come out with a few moist crumbs, not wet batter
-
If browning too fast, tent loosely with foil
7. Cool Completely (Critical)
-
Cool in pan 20 minutes
-
Transfer to rack and cool at least 2 hours
Keto pound cakes firm up as they cool—cutting early will make it crumble.
Texture & Flavor Notes
-
Dense, buttery pound-cake crumb
-
Deep chocolate flavor
-
Slight tang from cream cheese balances sweetness
-
Moist even after refrigeration
Macros (Approximate per slice, 1/12)
-
Calories: ~260
-
Fat: 22g
-
Protein: 8g
-
Net Carbs: ~2–3g
Variations & Tips
Extra Moist
-
Add 2 tbsp sour cream or heavy cream
Cream Cheese Swirl
-
Reserve ½ cup batter, mix with 2 tbsp cream cheese + sweetener
-
Swirl before baking
Glaze Option
-
Melt ¼ cup sugar-free chocolate chips with 1 tbsp heavy cream
-
Drizzle after cake cools
Storage
-
Refrigerate up to 6 days
-
Freeze slices up to 2 months (wrap tightly)
