Keto Chocolate Pound Cake

The best keto chocolate pound cake recipe is so moist and delicious, you’ll never miss the traditional! It’s high in protein and topped with a tempting sugar-free chocolate drizzle. Enjoy this decadent treat alone or add some berries and cream for an even more impressive low carb dessert.

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Why a low carb chocolate pound cake?

Why not?!

Chocolate pound cake is a favorite dessert for many people, but it’s typically not keto friendly. I’m always on the lookout for a good cake recipe, and this one fits the bill. I developed it to make delicious dessert cuisine that fits into the low carb lifestyle and will please everyone!

The best part about it is that you don’t need any special ingredients or equipment to make this dish. You can whip up a batch in your kitchen right now with just these few simple ingredients! This keto chocolate pound cake will be your new favorite dessert for any occasion.

🍽 Equipment needed for this keto chocolate pound cake recipe

• a spatula
• whisk
• large-sized mixing bowl
• measuring cups and spoons
• 9″ x 5″ loaf pan or similar size
• hand or stand mixer
• parchment paper

🥘 Ingredients in a low carb chocolate pound cake recipe

What kind of ingredients go into this keto chocolate pound cake? Let’s start with good quality and organic keto friendly ingredients.

Keto Chocolate Pound Cake

• 6 oz cream cheese
• 6 large eggs
• 1 1/4 cups powdered sweetener (1 1/2 if prefer sweeter)
• 2 tsp vanilla extract
• 2 cups finely ground almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1/3 cup cocoa powder

Low Carb Chocolate Glaze

• 1/3 cup sugar free chocolate chips
• 2 tbsp coconut oil

There are a few keto substitutes that you may or may not be familiar with.

For example, almond flour is a great keto option to replace wheat flour because it’s low in carbs and high in fat. In this keto recipe be sure to get finely ground almond flour and not an almond meal for the best texture.

Coconut flour is also a keto friendly flour alternative that can be used in recipes like this keto chocolate pound cake. I find I like to mix these two for the best texture.

Sweeteners for keto recipes

When it comes to the sweetener, you can use a keto approved sweetener such as erythritol or Swerve. Erythritol is a proven keto sweetener, and doesn’t have a bitter aftertaste.

Swerve Confectioner’s is what I use most often; however, another keto sweetener option I use often is Lakanto Monkfruit. It’s a mixture of monk fruit and erythritol and has a very low glycemic index.

The eggs in this keto chocolate pound cake recipe are important because they help to bind the ingredients together and give the cake structure.

For the eggs, you’ll want to use organic eggs whenever possible. I like to buy my eggs from a local farmer who humanely raises their chickens. If you’re not able to get your hands on some organic eggs, you can also buy free range eggs.

The chickens that lay free range eggs are allowed to roam outside and have access to a healthy diet of bugs, seeds, and worms. This makes their eggs healthier and more nutritious.

For the sugar-free chocolate chips, I recommend using a keto friendly brand like Lily’s or Lakanto. Lily’s baking chips are keto approved and are made with stevia instead of sugar. It also has a rich chocolate flavor that is perfect for this keto chocolate pound cake recipe.

🔪 Instructions: how to make a keto chocolate pound cake

First of all, preheat the oven to 325 F.

Then, line a loaf pan with buttered parchment paper and set aside. Alternatively, you can also use a bundt cake pan, just be sure to grease it well with butter or coconut oil to prevent sticking.

After that, in a blender (or mixer), place the cream cheese, eggs, powdered sweetener, and vanilla. Blend from slow to high for about 40 seconds or until everything is completely combined.

Now, take a large mixing bowl and whisk together the coconut flour, almond flour, cocoa powder, salt, and baking powder. Next, use a spatula to pour the wet ingredients into the almond flour mixture and stir it all together well until no lumps remain.

Then pour the chocolate cake batter into the prepared loaf pan to be ready to bake.

⏲️ Bake time

Now it’s time to bake! Start a watch at 1 hour to 1 hour 15 minutes. Keep an eye on it as pound cakes cook differently depending on the altitude and oven (then recipe baking time adjusted).

Remove it from the oven when a toothpick comes out clean.

Now let the low carb pound cake cool on a cooling rack for at least 20 minutes before removing from the pan to cool completely.

💭 Top tip – chocolate pound cake keto

After removing the keto pound cake from the pan, I like to chill the entire cake in the refrigerator.

The chilled cake will hold together better cooled, and the glaze will harden and stick where you need it to when the cake itself is already cooled.

🥣 Keto Chocolate Glaze

The keto chocolate glaze is a super simple low carb recipe to make. It really adds to the pound cake so don’t skip this step!

First of all, be sure the keto chocolate pound cake has cooled completely. Then it’s time to make the easy low carb chocolate glaze. This is a variation on a room temperature chocolate ganache, but I tend to prefer it without adding more cream.

Place the sugar-free chocolate chips and coconut oil in a heat-proof bowl. Then melt then together in the microwave for 30 seconds at a time, stirring well, until smooth and combined. Alternatively, you can also heat the mixture on a double boiler over the stove or in the heat-proof bowl over boiling water.

Cool the glaze for 5-10 minutes and then drizzle over the top of the keto chocolate pound cake. At this point you can also add peppermint and vanilla extracts for extra flavor is you wish (1 tsp vanilla, 1/2 tsp peppermint extract).

Another possible option is to use Lily’s white chocolate chips instead of regular baking chips for a delicious white chocolate drizzle. The choice is yours, and it’s fun to get creative.

For best results, chill the keto chocolate pound cake in the refrigerator before serving to set for 2-3 hours.

Alternative: Keto chocolate ganache

If you prefer more of a chocolate ganache to the sugar-free chocolate drizzle, it can be switched out. It’s also a simple recipe, and super-delicious to boot.

First of all, heat 1 cup of heavy cream until it nearly simmers on the stove, but not quite.

Pour over a heatproof medium mixing bowl containing a half a cup of sugar free chocolate chips. Let it sit about 3 minutes and then whisk together until the chocolate is completely melted and combined with the cream in shiny deliciousness.

📦 How to store chocolate keto pound cake

Store keto chocolate cake in airtight container in the refrigerator for up to a week to keep the cake moist.

This keto dessert can also be frozen and stored for up to a month, but make sure it is wrapped tightly with aluminum foil before freezing!

Personally, I find it easiest to freeze either in individual freezer bags or in one larger bag with rectangles of parchment paper placed between pieces.

🍓 Do you like berries on a keto chocolate bundt cake?

If you’re a chocolate lover like me and want to satisfy your cravings on the keto diet, this recipe is perfect for you. This decadent cake is one of my favorite recipes as it tastes delicious but it won’t break your macros as long as you keep portions in check!

You can enjoy it any time of day – breakfast, dessert or snack. Add berries and/or whipped cream for a special low carb dessert for friends and family.

The best part? There are different flavor options that make it easy to serve up something new every week.

Try adding peppermint and vanilla extracts, almond extract or just top with berries. Keto chocolate glaze or white chocolate drizzle? It’s your choice!

Make one of these special gluten-free low carb pound cakes today!

Keto chocolate dessert recipes

Looking for other ketogenic desserts? Check out these recipes:

1. Low Carb Keto Chocolate Truffles
2. Keto Chocolate Mousse Cake
3. Keto Chocolate Cupcakes
4. Low Carb Keto Chocolate Sandwich Cookies
5. Keto Peanut Butter Pie

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Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels or spike my blood sugar.  

This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.