Name: Keto Chocolate Pound Cake
Prep time: 15 min
Cook time: PT-488539H52M38S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 5 large eggs, at room temperature; 3/4 cup granulated sweetener or xylitol; 1/2 cup coconut oil or melted butter; 1 tsp vanilla extract; 1/4 cup unsweetened almond milk or heavy cream, at room temperature; 2 cups almond flour, scooped and leveled; 1/3 cup unsweetened cocoa powder, scooped and leveled; 1 tbsp baking powder; 8 oz cream cheese, at room temperature; 1/4 cup granulated sweetener (for swirl); 1 tsp vanilla extract (for swirl); 1 large egg (for swirl); 1/4 cup heavy cream (for ganache); 3 oz sugar-free chocolate chips (for ganache)

This keto chocolate pound cake is rich, moist, and full of deep chocolate flavor with a creamy swirl and a luscious ganache topping. I love how it feels like a decadent dessert while still being low in carbs, making it perfect for special occasions or simply when I want something sweet without straying from my keto lifestyle.

Why You’ll Love This Recipe

I love this recipe because it combines three layers of indulgence: a tender chocolate almond flour cake, a creamy cream cheese swirl, and a smooth ganache topping. Each bite feels like a treat, yet it stays low-carb and sugar-free. I also appreciate that it’s versatile I can serve it plain, with whipped cream, or even with berries for a little freshness.

Ingredients

Cake Batter
5 large Eggs at room temperature
¾ cup Granulated Sweetener or xylitol
½ cup Coconut Oil or melted butter – takes longer to bake
1 teaspoon Vanilla Extract
¼ cup Unsweetened Almond Milk or heavy cream, at room temperature
2 cups Almond Flour scooped, leveled
⅓ cup Unsweetened Cocoa Powder scooped, leveled
1 tablespoon Baking Powder

Cream Cheese Swirl
¼ cup Granulated Sweetener
1 teaspoon Vanilla Extract
1 large Egg
8 ounces Cream Cheese at room temperature

Chocolate Ganache
¼ cup Heavy Cream
3 oz Sugar-Free Chocolate Chips

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan, lining it with parchment paper.
To make the cake batter, I beat the eggs with the sweetener until light and fluffy. I mix in the coconut oil (or butter), vanilla, and almond milk.
I add the almond flour, cocoa powder, and baking powder, stirring until just combined.
For the cream cheese swirl, I beat the cream cheese, sweetener, vanilla, and egg until smooth.
I pour half of the cake batter into the pan, spread the cream cheese mixture on top, then add the remaining batter. I swirl lightly with a knife for a marbled effect.
I bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean.
While the cake cools, I warm the heavy cream in a small saucepan, then pour it over the sugar-free chocolate chips. I let it sit for a minute, then stir until smooth.
Once the cake is completely cooled, I spread the ganache over the top before slicing and serving.

Servings and Timing

This recipe makes about 12 servings. The prep time is around 15 minutes, baking takes 50–60 minutes, and cooling plus ganache adds about 20 minutes, for a total of about 1 hour 30 minutes.

Variations

I sometimes swap the cream cheese swirl for a peanut butter swirl for a different flavor. For a mocha twist, I add a teaspoon of instant coffee to the batter. If I want extra texture, I stir in chopped nuts or sugar-free chocolate chips.

Storage/Reheating

I store leftovers in the refrigerator, covered, for up to 5 days. To reheat, I warm slices in the microwave for about 15–20 seconds. This cake also freezes well when wrapped tightly in plastic wrap and stored in an airtight container for up to 2 months.

FAQs

Can I use butter instead of coconut oil?

Yes, I often use melted butter, though it may take a bit longer to bake.

Do I need to refrigerate this cake?

Yes, since it contains cream cheese and ganache, I keep it stored in the fridge.

Can I skip the cream cheese swirl?

Yes, I sometimes make it without the swirl for a simpler chocolate pound cake.

What sweetener works best?

I like using erythritol, monk fruit blend, or xylitol, but any keto-friendly granulated sweetener should work.

How do I keep the cake from being dry?

I make sure not to overbake it and always use room-temperature eggs and cream for a moist texture.

Can I use coconut flour instead of almond flour?

No, coconut flour absorbs too much liquid and would change the texture.

Can I make this dairy-free?

Yes, I use coconut cream in place of heavy cream and dairy-free cream cheese for the swirl.

How thick should the ganache be?

I let it sit for a few minutes before spreading so it’s smooth but not runny.

Can I freeze slices individually?

Yes, I wrap each slice in plastic wrap before freezing for easy grab-and-go portions.

Is this cake sweet enough for non-keto eaters?

Yes, I find the chocolate and cream cheese swirl make it a crowd-pleaser even for those not on keto.

Conclusion

I love making this keto chocolate pound cake because it feels indulgent while still fitting into a low-carb lifestyle. With its rich chocolate flavor, creamy swirl, and smooth ganache, it’s a dessert that always impresses. Whether I enjoy it fresh, chilled, or slightly warmed, it’s one of my favorite keto-friendly cakes to bake and share.