Keto Chocolate Pound Cake with Cheesecake Swirl
This Keto Chocolate Pound Cake with a moist cream cheese swirl is completely over the top, and the best part is that it only brings 4.7 grams of net carbs per serving!
If you are looking for a low-carb Easter cake recipe, this one is perfect for this occasion!
How To Make Chocolate Keto Pound Cake
This keto chocolate cream cheese pound cake is the easiest to make, even for keto beginners.
If you crave a moist keto chocolate pound cake, this is for you.
All you need to make the keto chocolate pound cake batter are:
- Large eggs – at room temperature, bring them out of the fridge 30 minutes before baking the cake.
- Erythritol – or any keto-friendly crystal sweeteners you love like allulose or xylitol.
- Almond flour – I am using ultra-fine almond flour to avoid any gritty texture. Almond meal works as well, but the texture won’t be as moist and soft. Learn how to pick keto flours.
- Melted coconut oil – I don’t appreciate melted butter in this recipe simply because it requires a long baking time to set the cream cheese swirl. Therefore, since butter has a lower smoking point than coconut oil, it will start burning the cake on the sides and top after 40 minutes.
- Unsweetened cocoa powder
- Baking powder
- Unsweetened almond milk – because regular milk is high in carbs.
- Vanilla extract
For the cheesecake filling, you need:
- Cream cheese – don’t worry, cream cheese is one of the most keto-friendly dairy products!
Prepare the mold
Preheat your oven to 350°F (180°C) and line a 9-inch x 5-inch loaf pan with lightly-oiled parchment paper.
You can also use an 8-inch bundt cake mold to make a keto chocolate bundt cake.
If you are making a bundt cake, the batter sets faster, and the cream cheese swirl won’t be as thick.
Make the chocolate batter
In a large mixing bowl, beat eggs with erythritol, vanilla, and lukewarm melted coconut oil. Make sure you don’t use hot coconut oil, or it will ‘cook’ the eggs.
Melt your coconut oil, then measure and wait for a few minutes to cool down before adding it to the mix.
In another bowl, whisk the almond flour, unsweetened cocoa powder, and baking powder.
Finally, pour the liquid ingredients into the dry ingredients.
Stir until it forms a thick consistent batter. Set aside the chocolate batter while preparing the cream cheese filling.
Cream cheese filling
In another bowl, add softened cream cheese, egg, erythritol, and vanilla extract. Beat with an electric beater until fluffy, light, and white in color.
Assemble the cream cheese chocolate pound cake
First, spread evenly half the chocolate batter. Then, top up with all the cream cheese filling, making sure you don’t add cream cheese on the borders.
Then, top up with the remaining chocolate batter.
Making the ‘smile’ effect
Finally, use a knife and swirl it into the loaf batter from left to right. Only do this twice, once from left to right and once from right to left.
This will create an 8 shape on top of the loaf and, in the end, a beautiful ‘smile’ effect in the center of the pound cake.
This is a thick low-carb chocolate pound cake with a cheesecake filling.
Therefore, it’s way longer to bake, and patience is the key to creating a moist pound cake. First, bake the pound cake for 40 minutes at 350°F (180°C).
Then, tent the loaf pan with foil and keep baking for up to 55-65 minutes in total.
Testing The Baking
After 55 minutes, the center should start to set, but the cheesecake filling will keep jiggling slightly. That’s normal, and it will set later as the pound cake cools down.
To know if your keto cream cheese chocolate pound cake is read, insert a pick in the center of the loaf. If the chocolate crumb doesn’t stick to the pick, it is cooked through.
This is very important to cool down this pound cake for 1 hour in the loaf pan. This will give the cream cheese filling time to cool down gently and set properly.
After that time, use the pieces of hanging paper on the side of the loaf to pull out the pound cake from the pan.
Let it Cool down for 3 hours or overnight on a rack before slicing. Again, this is not negotiable! You must be patient, or you could end up with a runny cheesecake filling.
Frequently Asked Questions
Do I Have To Add The Cream Cheese Filling?
No, if you are looking for a dairy-free chocolate pound cake, skip the cream cheese filling.
The pound cake will bake slightly faster, around 40-55 minutes in total.
Can I Make It Dairy-free?
Yes, you can use dairy-free cream cheese or lactose-free cream cheese for the center.
Can I Use Egg Replacers?
No, you can’t use any egg replacers in this cake recipe.
You must use eggs, and it won’ work with vegan egg-replacer or flax eggs.
When Should I Eat This Pound Cake?
This is a perfect dessert, a treat to share on your keto diet with family and friends.
With Easter just around the corner, I would say it makes a delicious keto Easter cake! I recommend adding a chocolate ganache on top of this cake to bring it to your Easter dessert table.
To make a keto chocolate ganache, melt on low heat:
- sugar-free dark chocolate chips – you can make your own with my sugar-free chocolate chip recipe.
- heavy cream or canned coconut cream
This chocolate ganache brings out the chocolate flavors of the pound cake and makes it even more moist and delicious.
More Keto Chocolate Recipes
If you love low-carb keto chocolate cake and bread, I have plenty more recipes for you to try.
Below I listed my favorites:
Did you try this keto chocolate pound cake recipe? Tell me how much you love it by leaving a comment or review below.
Keto Chocolate Pound Cake
Want My Kitchen Equipment?
- 5 large Eggs at room temperature
- ¾ cup Crystal Sweetener or xylitol
- ½ cup Coconut Oil or melted butter – takes longer to bake
- 1 teaspoon Vanilla Extract
- ¼ cup Unsweetened Almond Milk or heavy cream, at room temperature
- 2 cups Almond Flour scooped, leveled
- ⅓ cup Unsweetened Cocoa Powder scooped, leveled
- 1 tablespoon Baking Powder
Cream cheese swirl
- ¼ cup Crystal Sweetener
- 1 teaspoon Vanilla Extract
- 1 large Egg
- 8 ounces Cream Cheese at room temperature
- ¼ cup Heavy Cream
- 3 oz Sugar-free Chocolate Chips
- Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
- In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), vanilla extract, and almond milk. Ensure that your coconut oil is not burning hot, or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the same temperature. Think room temperature, especially the eggs and almond milk. Cold ingredients just out of the fridge will solidify the coconut oil, creating oil lumps.
- In a different large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, and baking powder. Stir to combine the flours evenly.
- Pour the liquid ingredients onto the dry ingredients.
- Stir all the ingredients together with a baking spoon until it forms a thick cake batter with no lumps. Combine for at least 2 minutes to make sure the fibers from cocoa powder absorb the moisture.
- Set aside while you prepare the cream cheese swirl mixture.
- In a large mixing bowl, add softened cream cheese, erythritol, vanilla, and egg.
- Using an electric beater, beat until the mixture is fluffy and well combined – about 1 minute. Stop the beater, set aside the bowl.
- Pour roughly half of the chocolate batter evenly into the prepared loaf pan. Spread all the cream cheese filling evenly on top, avoiding the sides of the pan. The cream cheese batter is thick, so use the back of a spoon to spread it around – avoid touching the sides of the pan! Scroll up in the post to see the steps-by-steps- pictures to guide you. Finally, pour the remaining chocolate batter evenly on top.
- Draw a knife through the batter and swirl from one side of the pan to the other. Repeat once in the other direction to form an 8 shape on top of the pound cake. This will create a 'smile' effect in your cream cheese layer. Don't over swirl, or all the layers will mix together.
- Place the loaf pan in the center rack of your oven and bake at 350°F (180°C), for 25 minutes.
- After 25 minutes, cover the loaf pan with a loose piece of foil. This will prevent the top from burning, and the middle will bake slowly. Keep baking for 55-65 minutes in total.
- This is a large, heavy cake, so don’t feel frustrated if it takes a little longer in your oven, be patient. To check the baking time, insert a pick in the center of the pound cake. If it comes out with little to no chocolate crumbs on it, it's ready. Note that the cheesecake filling will stay soft and slightly jiggly like cheesecake, and that's normal.
- Once baked, remove from the oven and let the pound cake cool for 1 hour inside the pan.
- Then, pull out the hanging pieces of parchment paper on the side of the pan to lift ou the pound cake out of the pan.
- Transfer to a cooling rack to cool completely. It is a thick pound cake, so allow at least 3 hours before slicing and eating. Be patient and add the chocolate ganache on the pound cake when it reaches room temperature, not before!
- In a medium saucepan, over low/medium heat warm chocolate chips and heavy cream, stirring gently until it melts and becomes shiny.
- Drizzle over the cooled pound cake.
- You can place the cake for a few minutes in the freezer to set the glazing if too runny.
- Store your pound cake in the fridge in an airtight cake box for up to 3 or 4 days. Slice before serving to keep the cake moist.
- Slice the cake into slices before freezing. Freeze the cake in an airtight box, making sure the slices don't overlap, or place a piece of parchment paper between each slice to make it easier to defrost individually. Defrost the slice the day before at room temperature, on a plate, don't overlap the slices.
To save your own private notes on your favorite recipes, join Sweetashoney Members!
ToolsGetting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
If I make this without the cocoa powder, do I need to add any other dry ingredient(s) in its place? Thank you
You won’t have success removing cocoa powder because cocoa is high in fiber, it binds the low-carb flours and soak up liquid in the recipe. Try my almond flour pound cake for a vanilla pound cake recipe.
Can’t wait to get this recipe
It is delicious!! My hubby even liked it!
I made this for some of my friends and they could not believe that it was low carb. They loved it. Great recipe that I will definitely make again.
Hi I made this but the cream cheese batter was in no way thick it was a liquid. How could cream cheese, cream, egg, erythrol and vanilla essence be thick, am I missing something?
There is no cream in the cream cheese filling only cream cheese, egg, sweetener and vanilla so yes, it’s very thick but if you added cream it explain why it’s runny.
Silly me, cake was still delicious, very moist and will be making again this weekend (without the cream) 🙂
I was so excited to see this recipe but questioned if there was an error in the amount of baking powder listed. One tablespoon seems like a lot for a small cake. I went ahead & followed the recipe & like I figured, it came out tasting bitter. Should it be 1 teaspoon instead of tablespoon?
There’s no error, you need 1 tablespoon or it won’t get so fluffy and moist. Baking powder is not bitter, baking soda is bitter on the other side, maybe that’s what you used or your sweetener brings out the bitterness. You can reduce baking powder but I would get under 2 teaspoon to keep the texture right. Enjoy
How many slices?
Could you use a bundt cake pan
Probably yes, feel free to experiment
12, serving size is on top of the recipe card, enjoy