Ingredients:

For the cake:

  • 1 cup almond flour
  • 1/4 cup cocoa powder (unsweetened)
  • 1/2 cup butter, softened
  • 4 oz cream cheese, softened
  • 4 large eggs
  • 1 cup powdered erythritol (or any keto-friendly sweetener of your choice)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the chocolate glaze:

  • 2 oz unsweetened chocolate
  • 2 tbsp butter
  • 2 tbsp powdered erythritol (adjust to taste)

Instructions:

  1. Preheat your oven to 325°F (163°C) and grease a loaf pan.
  2. In a medium bowl, mix together almond flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and cream cheese together until smooth.
  4. Add the powdered erythritol to the butter and cream cheese mixture. Beat until well combined.
  5. Add the eggs one at a time, beating well after each addition.
  6. Mix in the vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  10. While the cake is baking, prepare the chocolate glaze. Melt the unsweetened chocolate and butter together, then stir in the powdered erythritol. Mix until smooth.
  11. Once the cake is done, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  12. Pour the chocolate glaze over the cooled cake, allowing it to drip down the sides.
  13. Slice and enjoy your keto cream cheese chocolate pound cake!