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This keto cream cheese chocolate pound cake recipe is rich, moist, and flat-out dreamy. It’s everything you love about a traditional cream cheese pound cake, except that it’s chocolate and keto-friendly.

It’s a decadent keto chocolate pound cake that is sure to satisfy your craving for a dark chocolate cake while on a ketogenic diet.

And because it’s cream cheese chocolate pound cake, the texture is moist and dense and, as a bonus, high in protein.

Whether you are looking for a recipe to silence the sweet tooth of a chocolate lover or for a special occasion, this keto chocolate cake is made easily in a loaf pan or two.

My recipe for low carb chocolate pound cake was inspired by my well-loved keto cream cheese pound cake. It’s a favorite in the keto community.

Loaded with chocolate flavor, this keto chocolate pound cake recipe uses simple ingredients like almond flour.

Keto Chocolate Pound Cake

But I also have a keto chocolate coconut flour pound cake if you are looking for a keto pound cake recipe that is nut-free. 

Don’t forget to visit our Keto Pound Cakes and Keto Cakes collection for more delicious keto-friendly treats.

Keto Chocolate Pound Cake


Keto Cream Cheese Chocolate Pound Cake

  • 2 1/2 cups of finely milled almond flour, measured and sifted
  • 1/2 cup cocoa powder
  • 2 teaspoons of instant coffee (optional for enhancing chocolate )
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of sea salt
  • 2 1/4 cups of sugar substitute 
  • 1/2 cup of unsalted butter, room temperature
  • 7 ounces of cream cheese, room temperature
  • 8 eggs, room temperature
  • 2 ounces of baking chocolate (melted)

Chocolate Ganache

  • ¼ cup of unsalted butter melted
  • 2 ounces of baking chocolate, melted
  • 3 tablespoons of confectioners sugar substitute
  • ¼ cup of heavy whipping cream
  • 2 tablespoons of coconut oil


  1. Preheat oven to 325 degrees.
  2. Grease and line with parchment paper two 8×4 inch loaf pans. Leave an overhang of parchment paper about 2 inches to lift the loaves out of the pans easily. (refer to notes if you only want one loaf or if you want to bake in a bundt pan).
  3. In a medium-sized bowl, combine the almond flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.
  4. In a large mixing bowl, beat the softened butter and sugar substitute on high until light and fluffy.
  5. Add the cream cheese and combine well until fully incorporated.
  6. Add the eggs one at a time, making sure to mix well after each addition.
  7. Add all the dry ingredients mixing well until thoroughly combined.
  8. Lastly, add the melted baking chocolate in a stream and beat the mixture until fully mixed. Note that you can melt the baking chocolate over a double boiler or microwave in 15-second intervals.
  9. Pour the batter into your two prepared loaf pans and bake for 60-70 minutes or until done.
  10. Allow the cakes to cool for 15 minutes before taking them out of the mold, and then wait until the cake is thoroughly cooled before spreading the chocolate ganache.

Chocolate Ganache

  1. Combine the melted butter, baking chocolate, and powdered sugar substitute until well combined.
  2. Add the heavy whipping cream a couple of tablespoons at a time and mix till well incorporated.
  3. Lastly, stir in the coconut oil.


Halfing The Recipe

This recipe makes two 8×4-inch loaves. The following are the ingredients for making just one 8×4-inch loaf.

Keto Chocolate Pound Cake (For One Loaf)

  • 1 1/4 cups of finely milled almond flour, measured and sifted
  • 1/4 cup cocoa powder
  • 1 teaspoon of instant coffee (optional for enhancing the chocolate flavor)
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of sea salt
  • 1 cup of granulated sugar substitute 
  • 1/4 cup of unsalted butter, room temperature
  • 3 1/2 ounces of softened cream cheese
  • 4 eggs, room temperature
  • 1 ounce of baking chocolate (melted)

Chocolate Ganache (For One Loaf)

  • Two tablespoons of unsalted butter melted
  • 1 ounce of baking chocolate, melted
  • 2 tablespoons of confectioners sugar substitute
  • 2-3 tablespoons heavy whipping cream
  • 1 tablespoon of coconut oil

Bundt Pan instructions

  1. Preheat the oven to 325 degrees.
  2. Butter well a 10-cup capacity bundt pan with softened butter.
  3. Add the batter to the pan and bake for 55-60 minutes.
  4. Allow the cake to cool in the bundt pan for 15 minutes before removing out from the pan. Ensure the cake is thoroughly cooled before adding the icing.

By uvu44

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