KETO CHOCOLATE POUND CAKE

SMILING

INGREDIENTS

– 5 large Eggs  – 3/4 cup Erythritol  – 1/2 cup Melted Coconut Oil – 1 teaspoon Vanilla Extract – 1/4 cup Unsweetened Almond Milk  – 2 cups Almond Flour – 1/3 cup Unsweetened Cocoa Powder  – 1 tablespoon Baking Powder CREAM CHEESE SWIRL – 1/4 cup Erythritol – 1 teaspoon Vanilla – 1 large Egg – 6 ounces Cream Cheese  CHOCOLATE GANACHE – 1/4 cup Heavy Cream – 3 oz Sugar-free Chocolate Chips

Making the Dough

In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), vanilla extract, and almond milk.

1

Combine Flours

In a different large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, and baking powder. Stir to combine the flours evenly.

2

Combine Ingredients

Pour the liquid ingredients onto the dry ingredients.

3

Combine Ingredients

Stir all the ingredients together with a baking spoon until it forms a thick cake batter with no lumps.

4

Set Aside

Set aside while you prepare the cream cheese swirl mixture.

5

Start Cream Cheese Mixture

In a large mixing bowl, add softened cream cheese, erythritol, vanilla, and egg.

6

Beat the Mixture

Using an electric beater, beat until the mixture is fluffy and well combined - about 1 minute. Stop the beater, set aside the bowl.

7

Pour Batters into Pan

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.

8

Fill 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! Finally, pour the remaining chocolate batter evenly on top.

9

Make the Smile

Draw a knife through the batter and swirl from one side of the pan to the other. Draw an 8 on top of the pound cake. This will create a 'smile' effect in your cream cheese layer.

10

Bake

Place the loaf pan in the center rack of your oven and bake at 350°F (180°C), for 25 minutes

11

Make Glazing

While the cake is cooling down, in a medium saucepan, over low/medium heat warm chocolate chips and heavy cream, stirring gently until it melts and becomes shiny.

12

Drizzle Chocolate

Drizzle over the cooled pound cake.

13

Freeze a few minutes

Place the cake for a few minutes in the freezer to set the glazing if too runny.

13

NET CARBS FAT PROTEIN

4.7 grams

28.2 grams

8.3 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 12 Slices

Prep: 15 Minutes Fridge: 50 Minutes

KETO CHOCOLATE POUND CAKE

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