KETO CHOCOLATE POUND CAKE
– 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. Ensure that your coconut oil is not burning hot, or it will 'cook' the eggs and create 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.
Start Cream Cheese Mixture
In a large mixing bowl, add softened cream cheese, erythritol, vanilla, and egg.
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.
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.
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.
Make the Smile
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.
Place the loaf pan in the center rack of your oven and bake at 350°F (180°C), for 25 minutes
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.
Drizzle over the cooled pound cake.
Freeze a few minutes
Place the cake for a few minutes in the freezer to set the glazing if too runny.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 15 Minutes Fridge: 50 Minutes
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