Keto Cream Cheese Chocolate Pound Cake
Rich, moist, and downright delicious describes this Keto Cream Cheese Chocolate Pound Cake recipe. It has all the same great qualities of a classic cream cheese pound cake, but it's also chocolate-flavored and keto-friendly.
Ingredients
Keto Cream Cheese Chocolate Pound Cake
- 2 Measured and sifted 1/2 cups of almond flour that has been finely ground
- a half-cup of cocoa powder
- a cup of instant coffee, 2 teaspoons (optional for enhancing chocolate )
- Baking powder, 3 tablespoons
- Sea salt, 1/2 teaspoon
- 2 1/4 cups of artificial sweetener
- 1/2 cup at room temperature unsalted butter
- 7 ounces of room temperature cream cheese
- room temperature, eight eggs
- Chocolate for baking, 2 ounces (melted)
Ganache of chocolate
- 2 ounces of baking chocolate were melted in 1/4 cup of unsalted butter.
- 3 teaspoons of sugar substitute for confections
- heavy whipping cream, 1/4 cup
- Coconut oil, 2 tablespoons
Instructions
- Turn the oven on to 325 degrees.
- Two 8x4-inch loaf pans should be greased and lined with parchment paper. To easily remove the loaves out of the pans, leave a parchment paper overhang of about 2 inches. (If you wish to bake in a bundt pan or if you only want one loaf, see the notes.)
- Combine the almond flour, cocoa powder, instant coffee, baking soda, and salt in a medium bowl. Set apart.
- Beat the softened butter and sugar substitute on high speed in a sizable mixing bowl until they are light and fluffy.
- After adding, thoroughly integrate the cream cheese.
- One at a time, add the eggs, mixing well after each addition.
- Add all the dry ingredients and stir well to incorporate.
- Finally, stream in the melted baking chocolate and continue mixing until everything is combined. The baking chocolate can be melted in the microwave or over a double boiler in intervals of 15 seconds.
- Put the batter in the two loaf pans you've preheated, and bake for 60 to 70 minutes, or until done.
- Before removing the cakes from the mould, give them 15 minutes of cooling time. After the cake has completely cooled, put the chocolate ganache on top.
Chocolate Ganache
- Baking chocolate, melted butter, and sugar replacement should all be thoroughly mixed.
- A few teaspoons at a time, whisk in the heavy whipping cream until well mixed.
- Add the coconut oil last, then stir.
Notes
Information on nutrition:
YIELD: 22 SERVING SIZE: 1 SERVING QUANTITY: 187.2 calories FAT IN TOTAL: 20.8g 9.4g Saturated Fat 89mg of cholesterol SUGAR: 99 mg 5.7g CARBOHYDRATES 4.5g NET CARBOHYDRATES 1.2g of fibre GLUTEN: 3.2g 6.1g of protein
