There’s nothing more comforting than a dense, buttery slice of pound cake — and this Keto Chocolate Pound Cake brings that classic, chocolatey hug without the sugar crash. Made with almond flour, unsweetened cocoa and a keto-friendly sweetener, this loaf is moist, rich, and surprisingly simple to make — perfect for healthy eaters, low-carb followers, or anyone who wants a decadent dessert that won’t knock them out of ketosis.

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What makes this Keto Chocolate Pound Cake stand out

• True pound-cake texture, low-carb: Dense, tender crumb from almond flour and lots of butter — all while keeping carbs low.
• Chocolate-forward, not overly sweet: Unsweetened cocoa and a measured keto sweetener keep the flavor deep and satisfying, not cloying.
• Simple ingredients, big payoff: No weird gums or long ingredient lists — if you bake, you already have what you need.
• Perfect for meal prep & celebration: Slice it for snacks, top a piece with sugar-free whipped cream for dessert, or bring a whole loaf to share.

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Personal blogger note

The first time I made this Keto Chocolate Pound Cake, I brought it to a small family brunch. My aunt — who usually avoids “keto stuff” — asked for the recipe and a second slice. That moment made me realize low-carb baking can actually win hearts, not just check macros.

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Equipment (and why I use each item)

• 8½ x 4½ inch loaf pan — the classic pound-cake shape; gives even baking and that satisfying loaf slice.
• Mixing bowls (one large, one medium) — separate dry and wet mixing keeps the batter even and avoids over-mixing.
• Electric hand mixer or stand mixer — creaming butter well produces the fine crumb we want; you can do this by hand, but it’s more work.
• Rubber spatula — for folding batter gently and scraping the bowl clean.
• Measuring cups & kitchen scale — almond flour can be finicky; a scale gives consistent results.
• Sifter or fine mesh sieve — for cocoa and almond flour to avoid lumps and ensure even texture.
• Parchment paper or loaf pan liner — helps remove the cake cleanly.
• Instant-read thermometer (optional) — ideal for checking doneness without overbaking (internal temp ~205°F for very moist pound cake).

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Ingredients with substitutions (and why each matters)

Makes 12 slices

• 2 cups (192 g) almond flour — the low-carb base that creates a tender, moist crumb. Swap: blanched hazelnut flour for a nuttier flavor (adjust sweetness).
• ½ cup (50 g) unsweetened cocoa powder — gives deep chocolate flavor without added carbs. Use dutch-processed for rounder chocolate notes or natural cocoa for brighter acidity.
• ¼ cup (28 g) coconut flour — absorbs extra moisture so the batter isn’t greasy and the loaf slices cleanly. Swap: 2 tbsp psyllium husk for more structure (adds fiber).
• 1 cup (200 g) powdered erythritol or powdered allulose — keto sweetener choice; erythritol registers as 0 net carbs. Tip: allulose browns more like sugar; erythritol has cooling effect for some palates.
• 1 cup (227 g) unsalted butter, softened — classic pound cake richness and mouthfeel. Swap: ghee or refined coconut oil for dairy-free option (texture slightly different).
• 6 large eggs — structure and richness — key to the classic “pound” ratio. Swap: for fewer eggs, add 2 tbsp extra cream cheese or 2 egg whites + 1 yolk, but texture will vary.
• 4 oz (112 g) cream cheese, softened — adds moisture, tenderness, and slight tang that balances cocoa. Swap: full-fat Greek yogurt (strained) for less dairy tang.
• 1 tsp baking powder — a little lift so the loaf doesn’t feel too dense.
• ¼ tsp salt — essential to brighten chocolate flavor.
• 2 tsp vanilla extract — rounds flavors and lifts chocolate notes.
• Optional: ½ cup (80 g) sugar-free chocolate chips — for melty pockets; adds small carbs depending on brand.

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Step-by-step cooking process — friend-to-friend guide

1) Prep the pan & oven

Preheat the oven to 325°F (163°C). Line a loaf pan with parchment (leave a sling for easy removal) and lightly grease.

2) Sift dry ingredients

In a medium bowl sift together almond flour, cocoa powder, coconut flour, baking powder, and salt. Sifting removes lumps and helps even distribution.

3) Cream butter + sweetener

In a large bowl, beat the softened butter with the powdered erythritol until pale and fluffy — about 3–5 minutes with a mixer. This step is crucial: well-creamed butter traps air, giving the cake a fine crumb.

4) Add eggs & cream cheese

Add eggs one at a time, mixing briefly after each addition so the batter emulsifies. Beat in the cream cheese and vanilla until smooth. If the batter looks slightly curdled, keep mixing — it will come together when the dry ingredients are folded in.

5) Combine dry + wet

Fold the dry ingredients into the wet mixture in three additions, using a spatula and folding gently until no streaks remain. Avoid over-mixing — just enough to combine. If using sugar-free chocolate chips, fold them in now.

6) Bake low & slow

Spoon batter into prepared loaf pan, smooth the top, and bake at 325°F (163°C) for 50–65 minutes. Start checking at 50 minutes — the cake is done when the top springs back slightly and an instant-read thermometer inserted into the center reads about 200–205°F (93–96°C) for a moist crumb. A toothpick will come out with a few moist crumbs (not wet batter).

7) Cool & slice

Let the loaf cool in the pan 15 minutes, then lift onto a rack to cool completely — at least 1 hour before slicing. Slicing warm will cause breakage; waiting yields cleaner slices and better texture.

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Health & nutrition insights

• Protein & healthy fats: Eggs, almond flour and cream cheese supply a satisfying balance of protein and fats that help keep you full and support recovery if you’re active.
• Lower net carbs: Because the sweetener is erythritol (0 net carbs) and flours are low-carb, each slice stays keto-friendly — see the nutrition breakdown below.
• No refined sugar: This cake avoids processed sugar, which helps limit blood-sugar spikes and keeps it suitable for low-carb lifestyles.
• Satiating dessert: A small slice is dense and satisfying, meaning you’re less likely to overeat compared to a light, sugary cake.

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Serving + pairing ideas

• Simple: A slice with unsweetened whipped cream (sugar-free) and a few raspberries for contrast.
• Coffee break: Serve with black coffee or an unsweetened nut milk latte.
• Celebration: Top with a sugar-free ganache or a light mascarpone spread for parties.
• Snack pack: Slice and freeze individually for controlled portions — toast briefly to refresh.

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Storage & meal prep tips

• Room temp: Keep in an airtight container for 2 days.
• Fridge: Store up to 10 days; chilling firms the slice, making it easier to cut thin pieces.
• Freezer: Double-wrap in plastic and foil or freeze slices in a sealed bag up to 3 months. Thaw overnight in fridge or defrost on the counter 30–60 minutes.
• Reheat: Warm gently in a toaster oven for 3–5 minutes to revive butteriness.

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FAQ — quick answers readers often search

Q: Can I make this Keto Chocolate Pound Cake dairy-free?
Yes — use refined coconut oil or a vegan butter alternative for the butter, and swap cream cheese for a dairy-free cream cheese or extra coconut cream. Texture will be slightly different.

Q: Will this recipe work with monk fruit instead of erythritol?
Monk fruit blends are a good swap; if using pure monk fruit extract, adjust quantity as it’s much sweeter. Allulose is another excellent option (browns more like sugar), but it contributes small calories.

Q: Can I make this as cupcakes instead of a loaf?
Yes — fill cupcake liners about 2/3 full and bake at 325°F (163°C) for 18–24 minutes until a toothpick comes out with a few crumbs.

Q: Why did my cake sink in the middle?
Possible causes: underbaked center, too much leavening, or opening the oven door during baking. Use a thermometer and resist peeking early.

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Nutrition breakdown — estimated

I calculated totals from the ingredient weights and typical nutrition values. These are estimates for planning only.

Whole cake (12 slices) — approximate totals:

• Calories: ~3,792 kcal
• Protein: ~103 g
• Fat: ~358 g
• Total carbs: ~94 g
• Fiber: ~50 g
• Net carbs (total): ~44 g

Per serving (1 slice; 1 of 12) — approximate:

• Calories: ≈ 316 kcal
• Protein: ≈ 8.6 g
• Fat: ≈ 29.9 g
• Total carbs: ≈ 7.8 g
• Fiber: ≈ 4.1 g
• Net carbs: ≈ 3.7 g

Notes: These numbers assume powdered erythritol (0 net carbs). If you use allulose or a different sweetener, net carbs/calories will vary. For strict tracking, plug your exact brands and weights into a nutrition app.

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Recipe details (quick at-a-glance)

• Prep Time: 15 minutes
• Cook Time: 50–65 minutes
• Total Time: ~1 hour 20 minutes (including cooling)
• Course: Dessert / Snack
• Cuisine: American / Keto-friendly baking
• Servings: 12 slices
• Calories (per serving): ~316 kcal (estimate)

Closing note

If you bake this Keto Chocolate Pound Cake, please give it a full cool before slicing — patience rewards you with cleaner slices and better flavor. Try a sliver toasted with a smear of butter for breakfast, or dress it up with sugar-free ganache for special occasions. I’d love to hear how you customize it!