Keto Cream Cheese Chocolate Pound Cake

Instructions

1. Preheat your oven to 325°F.
2. Grease two 8-inch loaf pans.
3. In a medium bowl, mix all the dry ingredients (except the sugar substitute) and set them aside.
4. In a large mixing bowl, beat the softened butter and sugar substitute on high until the mixture is light and fluffy.
5. Add the cream cheese and blend until fully incorporated.
6. Add the eggs one at a time, mixing well after each addition.
7. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
8. Slowly pour in the melted baking chocolate, beating the mixture until fully blended.
9. Bake the pound cakes for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 15 minutes before removing them. Allow them to cool completely before spreading the chocolate ganache.

Chocolate Ganache

1. Combine the melted butter, baking chocolate, and powdered sugar substitute in a bowl, stirring until well mixed.
2. Add the heavy whipping cream and stir until fully incorporated.
3. Finally, mix in the coconut oil.

Notes

• This recipe yields two 8×5 inch loaves.
• Recipe baking time adjustment: Based on feedback, reduce the baking temperature to 325°F and extend the baking time to 70-90 minutes. This helps the pound cakes cook more evenly.

Nutrition Information
Yield: 22 servings | Serving Size: 1
Calories: 187.2
Total Fat: 20.8g
Saturated Fat: 9.4g
Cholesterol: 89mg
Sodium: 99mg
Carbohydrates: 5.7g
Net Carbohydrates: 4.5g
Fiber: 1.2g
Sugar: 3.2g
Protein: 6.1g