Keto cream cheese chocolate pound cake

Additionally, because it is cream cheese chocolate pound cake, it has a moist, thick, and, as an added benefit, high protein content.

INGREDIENTS:

• 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

Chocolate Glaze:

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

INSTRUCTIONS:

Keto Chocolate Pound Cake

1. Preheat the oven to 325 degrees Fahrenheit and line a 9″ x 5″ loaf pan with buttered parchment paper.
2. In a blender (or mixer), place the cream cheese, eggs, sweetener, and vanilla. Blend from slow to high for about 40 seconds or until completely combined.
3. Take a large bowl and whisk together the coconut flour, almond flour, cocoa powder, salt, and baking powder.
4. Use a spatula to pour the wet ingredients into the almond flour mixture and stir well until no lumps remain.
5. Pour into the prepared loaf pan and bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean.
6. Set out to cool on a cooling rack for at least 20 minutes before removing from the pan.

Keto chocolate glaze

1. Once the keto chocolate pound cake has cooled completely. Make the easy low carb chocolate glaze.
2. Place the sugar-free chocolate chips and coconut oil in a heat-proof bowl. Melt in the microwave for 30 seconds at a time, stirring well, until smooth and combined. Alternatively, heat on a double boiler over the stove.
3. Cool for 5-10 minutes and then drizzle over the top of the keto chocolate pound cake.
4. Slice evenly to make 12 equal slices and serve with berries, cream or on its own.

NURITIONS: Amount Per Serving