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A chocolate cake with glossy icing on a plate, with one slice partially cut and a fork on the side.
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Low Carb Chocolate Cream Cheese Pound Cake with Almond Flour

Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Author Brooke Burks

Ingredients

  • 1.5 cups almond flour
  • 1/4 cup cocoa powder
  • 1.5 teaspoon Baking Powder
  • 1/2 teaspoon salt
  • 1 cup sugar substitute granulated
  • 1/4 cup unsalted butter softened
  • 4 ounces cream cheese softened
  • 4 eggs room temperature
  • 1 ounces baking chocolate

For the Icing

  • 2 tablespoon butter melted
  • 1 ounces baking chocolate melted
  • 2 tablespoons sugar alternative powdered
  • 2 tablespoons heavy cream
  • t tablespoon avocado oil

Instructions

  • Preheat oven to 325. Lightly grease or butter a loaf pan. In a bowl sift together, almond flour, cocoa powder, baking powder and salt. Melt the baking chocolate in a small boiler or in the microwave.
    1.5 cups almond flour, 1/4 cup cocoa powder, 1.5 teaspoon Baking Powder, 1/2 teaspoon salt
  • In a separate bowl, cream together the granulated sugar substitute and ¼ cup softened butter. Add cream cheese and mix just until combined. Add eggs, one at a time, mixing well after each addition.
    1 cup sugar substitute, 1/4 cup unsalted butter, 4 ounces cream cheese, 4 eggs
  • Add dry ingredients in stages mixing well after each addition.Fold in melted chocolate. Pour in prepared pan and bake 40-60 minutes until internal temperature reaches 205. Cool in pan 15 minutes and turn out onto a cake plate.
    1 ounces baking chocolate

Icing

  • Melt butter and chocolate. Mix in confectioners sugar alternative, heavy cream and avocado oil with a mixer until smooth.
    2 tablespoon butter, 1 ounces baking chocolate, 2 tablespoons sugar alternative, 2 tablespoons heavy cream, t tablespoon avocado oil
  • Pour over cooled cake and serve.

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 279kcal | Carbohydrates: 24g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 221mg | Potassium: 105mg | Fiber: 3g | Sugar: 15g | Vitamin A: 361IU | Vitamin C: 0.01mg | Calcium: 91mg | Iron: 2mg
Icing should be the consistency of a ganache icing and easily poured over cooled cake. May need to add more heavy cream to thin.

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