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.

Ingredients

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!
• Vanilla 
• Erythritol
• Egg

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.

Baking

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.

Cooldown

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:

Coconut Flour Chocolate Cake

Keto Chocolate Pie

Keto German Chocolate Cake

Keto Chocolate Cake

Keto Chocolate Zucchini Bread

Did you try this keto chocolate pound cake recipe? Tell me how much you love it by leaving a comment or review below.

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Keto Chocolate Pound Cake

4.7gNet Carbs

A moist keto chocolate pound cake with moist cream cheese swirl that smiles at you.

Author: Carine Claudepierre

Prep: 15 minutes mins

Cook: 50 minutes mins

Cool 1 hour hr

Total: 2 hours hrs 5 minutes mins

Yield: 12 slices

Serving Size: 1 slice

4.96 from 320 votes

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Ingredients

US Customary – Metric

• ▢ 5 large Eggs at room temperature
• ▢ ¾ cup Granulated 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 Granulated Sweetener
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 large Egg
• ▢ 8 ounces Cream Cheese at room temperature

Chocolate ganache

• ▢ ¼ cup Heavy Cream
• ▢ 3 oz Sugar-Free Chocolate Chips

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Instructions

• 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!

Chocolate glazing

• 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.

Storage

• 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.

Tools

Getting 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

Want My Kitchen Equipment?

9-inch x 5-inch Loaf Pan

Parchment Paper

Measuring Cups Set

Mixing Bowls

Cuisinart Electric Beater

Cooling Rack

Non-Stick Saucepan

Tried this recipe?Mention @sweetashoneyrecipes

Serving Size: 1 slice

Yield: 12 slices

Serving: 1sliceCalories: 295.3kcal (15%)Carbohydrates: 8.2g (3%)Fiber: 3.5g (15%)Net Carbs: 4.7gProtein: 8.3g (17%)Fat: 28.2g (43%)Saturated Fat: 13.2g (83%)Trans Fat: 0.1gCholesterol: 99.9mg (33%)Sodium: 84.2mg (4%)Potassium: 88.4mg (3%)Sugar: 1.2g (1%)Vitamin A: 375.8IU (8%)Vitamin C: 0.1mgCalcium: 77.3mg (8%)Iron: 1.5mg (8%)