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Keto Chocolate Pound Cake
Alice

Keto Chocolate Pound Cake Recipe

This Keto Chocolate Pound Cake gives you a true pound-cake experience — dense, buttery, and deeply chocolatey — while staying low-carb and sugar-free. It’s a perfect indulgence for keto bakers and anyone who wants a rich dessert without refined sugar.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 316
Ingredients Method

Ingredients
  

  • 2 cups 192 g almond flour
  • ½ cup 50 g unsweetened cocoa powder
  • ¼ cup 28 g coconut flour
  • 1 cup 200 g powdered erythritol (or preferred powdered keto sweetener)
  • 1 cup 227 g unsalted butter, softened
  • 6 large eggs
  • 4 oz 112 g cream cheese, softened
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • Optional: ½ cup sugar-free chocolate chips

Method
 

  1. Preheat oven to 325°F (163°C). Line and grease an 8½ x 4½-inch loaf pan.
  2. Sift together almond flour, cocoa powder, coconut flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and powdered erythritol until pale and fluffy (3–5 minutes).
  4. Add eggs one at a time, mixing briefly after each until incorporated. Beat in cream cheese and vanilla until smooth.
  5. Fold dry ingredients into the wet in three additions, mixing gently until combined. Fold in chocolate chips if using.
  6. Pour batter into prepared pan, smooth the top, and bake 50–65 minutes, checking at 50 minutes. Cake is done when a skewer comes out with a few moist crumbs and internal temp ~200–205°F for moist crumb.
  7. Cool in pan 15 minutes, then remove to a rack and cool completely (1 hour) before slicing.