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!
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:
For the cheesecake filling, you need:
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.
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 in 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.
In another bowl, add softened cream cheese, egg, erythritol, and vanilla extract. Beat with an electric beater until fluffy, light, and white in color.
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.
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 up to 55-65 minutes in total.
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.
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.
Yes, you can use dairy-free cream cheese or lactose-free cream cheese for the center.
No, you can’t use any egg-replacer in this cake recipe. You must use eggs, and it won’ work with vegan egg-replacer or flax eggs.
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:
This chocolate ganache brings out the chocolate flavors or the pound cake and makes it even more moist and delicious.
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.
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 sugar alcohols 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 sugar alcohols 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.