Keto Chocolate Pound Cake with Cheesecake Swirl

This Keto Chocolate Pound Cake with a moist cream cheese swirl is completely over the top, and the best part is that it only brings 4.7 grams of net carbs per serving!

If you are looking for a low-carb Easter cake recipe, this one is perfect for this occasion!

How To Make Chocolate Keto Pound Cake

This keto chocolate cream cheese pound cake is the easiest to make, even for keto beginners. 

If you crave a moist keto chocolate pound cake, this is for you.

Ingredients

All you need to make the keto chocolate pound cake batter are:

• Large eggs – at room temperature, bring them out of the fridge 30 minutes before baking the cake.
• Erythritol – or any keto-friendly crystal sweeteners you love like allulose or xylitol.
• Almond flour – I am using ultra-fine almond flour to avoid any gritty texture. Almond meal works as well, but the texture won’t be as moist and soft. Learn how to pick keto flours.
• Melted coconut oil – I don’t appreciate melted butter in this recipe simply because it requires a long baking time to set the cream cheese swirl. Therefore, since butter has a lower smoking point than coconut oil, it will start burning the cake on the sides and top after 40 minutes.
• Unsweetened cocoa powder
• Baking powder
• Unsweetened almond milk – because regular milk is high in carbs.
• Vanilla extract

For the cheesecake filling, you need:

• Cream cheese – don’t worry, cream cheese is one of the most keto-friendly dairy products!
• Vanilla 
• Erythritol
• Egg

Prepare the mold

Preheat your oven to 350°F (180°C) and line a 9-inch x 5-inch loaf pan with lightly-oiled parchment paper.

You can also use an 8-inch bundt cake mold to make a keto chocolate bundt cake.

If you are making a bundt cake, the batter sets faster, and the cream cheese swirl won’t be as thick.

Make the chocolate batter

In a large mixing bowl, beat eggs with erythritol, vanilla, and lukewarm melted coconut oil. Make sure you don’t use hot coconut oil, or it will ‘cook’ the eggs.

Melt your coconut oil, then measure and wait for a few minutes to cool down before adding it to the mix.

In another bowl, whisk the almond flour, unsweetened cocoa powder, and baking powder.

Finally, pour the liquid ingredients into the dry ingredients.

Stir until it forms a thick consistent batter. Set aside the chocolate batter while preparing the cream cheese filling.

Cream cheese filling

In another bowl, add softened cream cheese, egg, erythritol, and vanilla extract. Beat with an electric beater until fluffy, light, and white in color.

Assemble the cream cheese chocolate pound cake

First, spread evenly half the chocolate batter. Then, top up with all the cream cheese filling, making sure you don’t add cream cheese on the borders.

Then, top up with the remaining chocolate batter.

Making the ‘smile’ effect

Finally, use a knife and swirl it into the loaf batter from left to right. Only do this twice, once from left to right and once from right to left.

This will create an 8 shape on top of the loaf and, in the end, a beautiful ‘smile’ effect in the center of the pound cake.

Baking

This is a thick low-carb chocolate pound cake with a cheesecake filling.

Therefore, it’s way longer to bake, and patience is the key to creating a moist pound cake. First, bake the pound cake for 40 minutes at 350°F (180°C).

Then, tent the loaf pan with foil and keep baking for up to 55-65 minutes in total.

Testing The Baking

After 55 minutes, the center should start to set, but the cheesecake filling will keep jiggling slightly. That’s normal, and it will set later as the pound cake cools down.

To know if your keto cream cheese chocolate pound cake is read, insert a pick in the center of the loaf. If the chocolate crumb doesn’t stick to the pick, it is cooked through.

Cooldown

This is very important to cool down this pound cake for 1 hour in the loaf pan. This will give the cream cheese filling time to cool down gently and set properly.

After that time, use the pieces of hanging paper on the side of the loaf to pull out the pound cake from the pan.

Let it Cool down for 3 hours or overnight on a rack before slicing. Again, this is not negotiable! You must be patient, or you could end up with a runny cheesecake filling.

Frequently Asked Questions

Do I Have To Add The Cream Cheese Filling?

No, if you are looking for a dairy-free chocolate pound cake, skip the cream cheese filling.

The pound cake will bake slightly faster, around 40-55 minutes in total.

Can I Make It Dairy-free?

Yes, you can use dairy-free cream cheese or lactose-free cream cheese for the center.

Can I Use Egg Replacers?

No, you can’t use any egg replacers in this cake recipe.

You must use eggs, and it won’ work with vegan egg-replacer or flax eggs.

When Should I Eat This Pound Cake?

This is a perfect dessert, a treat to share on your keto diet with family and friends.

With Easter just around the corner, I would say it makes a delicious keto Easter cake! I recommend adding a chocolate ganache on top of this cake to bring it to your Easter dessert table.

To make a keto chocolate ganache, melt on low heat:

• sugar-free dark chocolate chips – you can make your own with my sugar-free chocolate chip recipe.
• heavy cream or canned coconut cream

This chocolate ganache brings out the chocolate flavors of the pound cake and makes it even more moist and delicious.

Did you try this keto chocolate pound cake recipe? Tell me how much you love it by leaving a comment or review below.