Dreamy Keto Cream Cheese Chocolate Pound Cake

keto cream cheese chocolate pound cake

A Keto cream cheese chocolate pound cake recipe, that’s everything you loved about my original cream cheese pound cake, except that chocolate is the star ingredient.

It’s rich, moist, and decadent! A keto chocolate pound cake that is sure to satisfy your craving for a dark chocolate cake while doing a ketogenic diet. And because it’s cream cheese chocolate pound cake, the texture is moist and dense. 



My recipe for low carb chocolate pound cake was inspired by my well-loved Keto cream cheese pound cake. Do you know the one that has been pinned thousands of times and is a favorite in the keto community?

That keto cream cheese pound cake was birthed soon after Randy and I made the ketogenic diet a lifestyle choice. It was made to replace our family’s go-to cake.

I also have a keto chocolate coconut flour pound cake in case it needs to be a nut-free option.

Do check out our Keto Pound Cakes and Keto Cakes collection for more delicious keto-friendly treats.

Keto Chocolate Pound Cake

Keto Chocolate cake

But this here keto chocolate loaf recipe, came to me in a dream. Yes, a dream. Has anyone else dreamt of a recipe before?

Make sure you remember to also check out our Keto Cream Cheese Recipes for other delicious recipes that feature cream cheese.

So, this is the first time I actually had a dream with a recipe. At least the first time that I can recall. Because for all I know, all my low carb keto creations come via dreams.

Maybe it’s just that I can’t always remember them.

I’ve heard about musicians writing songs in their dreams, and that always struck me as something special. I guess it was kinda my turn to experience something similar.

Keto Cream Cheese Chocolate Pound Cake

keto cream cheese chocolate pound
Keto Chocolate Pound Cake

I think it’s fair to say that the chances of this girl dreaming up a song are slim to none. That’s the kind of experience left to maybe Randy, Michelle, or Peter the musicians in our family.

However, a dream about a keto recipe? Now that’s something I should have seen coming.

Why? Well, with all the time I spend thinking about possible new keto recipes, I can’t say it surprised me that one would eventually visit me in my dreams.

Although I may never be able to tell you what it’s like to dream up a song, I can now tell you what it’s like to write a recipe in a dream.

I remember waking up and thinking, did I just dream up a recipe for a keto cream cheese chocolate cake? Or am I just wanting chocolate again?

In the dream, I saw a glorious, rich, decadent keto chocolate pound cake (almond flour) that was dripping with layers of chocolate ganache. It was a thing of beauty I tell you.

Take a guess on what I had for breakfast that morning? Yup, a keto chocolate pound cake. Ha! Don’t you dare judge me?

Going to the kitchen to create a chocolate version of my keto cream cheese pound cake was the first thing I did that day. Maybe not before my morning devotions, but soon afterward I was ready to see it manifest.

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

How To Make Keto Chocolate Pound Cake

keto cream cheese chocolate pound cake is a rich, moist dense low carb pound cake recipe.
Keto Cream Cheese Chocolate Pound Cake

This recipe makes two 8-inch chocolate pound cakes but you can easily divide the recipe in half and have equal results. My recipe freezes beautifully. So why not enjoy one and freeze the other. Note that you can freeze whole or in individual slices.

The following are the ingredients you’ll need for the pound cake and the chocolate ganache

Chocolate cream cheese pound cake

Chocolate ganache

Giving God The Glory

I’ve mentioned it before, but it’s worth repeating, how I give God ALL the glory for my recipes.

I am not saying that Jesus shows up in my kitchen and hands me a stick of butter or anything.  Although, how cool would that be?

I am however saying, that I can sense Him guiding me as I formulate my recipes. That may sound odd to you, but it’s how I approach everything in my life.

The Bible says that God is interested in the details of our lives. So why not get his opinion on it all then?

The Lord directs the steps of the godly. He delights in every detail of their lives. Psalm 37:23

Once I step into my kitchen and surrender my recipe idea to Him,  I enter this creative space that allows me to quickly and effortlessly come up with a low carb recipe.  

I sense His delight as I combine one ingredient after another until a new recipe is birthed.

Trust me when I tell you that coming up with keto recipes, does not come easy for most food bloggers. It’s common for a recipe to take five to ten tries before finally seeing the light of day.

But I can’t say that’s been my experience. In the early days of low carb keto baking, I’ll admit it was a bit rough and I did see my share of wasted ingredients.

That is until I wised up and reminded God that if He wanted me doing this assignment, He would also have to equip me. Yes, I talk to God that way. Don’t you? Well you could you know, it’s part of having a personal relationship with Jesus.

Easy Keto Recipes

Fortunately,  most of my recipes come together rather painlessly. That my friends are God’s divine favor over my life. AND why I will not take the credit for any of it.

So if you ever hear a tone of bragging in my writing as I gush over a recipe, it’s because I know who’s behind it.

Oh…and the few times I forget to include Jesus in the process, can you guess what happens? Mhmmmm, I fail miserably.

It’s a glorious thing when you decide that living smack in the middle of God’s will for your life is the only thing that really matters.

And for this girl, it’s creating a low carb, keto recipes, teaching the lifestyle, and supporting others on their journey to complete transformation.

With all that being said, I am grateful that I have the Lord to guide me on this very rewarding path.

Below is a list of our other pound cake recipes. Note that the printable recipe card for this chocolate pound cake is at the bottom of the page.

Tag Us

I sure hope you give this chocolate, moist, keto cream cheese chocolate recipe a try. Because if you loved the original one that inspired it, no doubt you will also enjoy this one.

Once you do please remember to tag us with your pictures on  Instagram and Facebook. It’s what keeps this girl encouraged.

Be sure to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

Join Our Jesus And Keto Movement 

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Click to order our book, Essential Keto Bread-Sweet and savory baked goods to satisfy any craving.

In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.

Favorite Keto Hack To Stay On Track!

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Arming yourself with keto recipes is certainly key in doing this diet long enough to see the many benefits. But even with the best low carb ketogenic recipes sometimes additional help is needed. 

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This is when we also encourage you to have the right supplements to help you get and stay in ketosis. Because when you have the right tools the keto diet becomes easier. 

Perhaps you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO’s bundle to assist you. It’s a great way to see the benefits sooner rather than later. 

You’ll learn how to elevate your ketones naturally enter into ketosis more quickly. Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  These are the things you want to see happen as they make this diet sustainable and it’s why we recommend them. 

Perfect Keto has offered our readers a 15%  discount on their products. Simply use this link and the code FITTOSERVE at checkout. 

Feel free to reach out to us with any of your questions we would be happy to assist you.

keto cream cheese chocolate pound cake

Dreamy Keto Cream Cheese Chocolate Pound Cake

Yield: 22
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 20 minutes

This delicious keto cream cheese chocolate pound cake is a rich, moist, decadent cake that features a chocolate ganache that takes it to a whole nother level. It's the one recipe that is sure to silence your chocolate cravings while doing keto.


Keto Cream Cheese Chocolate Pound Cake

Chocolate Ganache


  1. Preheat oven to 325 degrees
  2. Grease two 8 inch loaf pans.
  3. In a medium-size bowl combine all the dry ingredients (except sugar substitute) and set aside.
  4. In a large mixing bowl beat on high the softened butter and sugar substitute until light and fluffy.
  5. Add the cream cheese and combine well until fully incorporated.
  6. Add the eggs one at a time making sure to mix well after each addition.
  7. Add all the dry ingredients mixing well until fully combined.
  8. Lastly, add the melted baking chocolate in a stream and beat mixture until fully mixed.
  9. Bake the pound cakes for 60-70 minutes or until done.
  10. Allow the cakes to cool for 15 minutes before taking it out of the mold and then wait until the cake is fully cooled before spreading the chocolate ganache.

Chocolate Ganache

  1. Combine the melted butter, baking chocolate, sugar substitute (preferably powdered) until well combined.
  2. Add the heavy whipping cream and mix till well incorporated.
  3. Lastly, stir in the coconut oil.


This recipe makes two 8x5 inch loaves.

Recipe baking time adjusted: Based on a couple of suggestions I am reducing the recipe temperature to 325 degrees and having you bake the cakes for 70-90 minutes. This should ensure that the pound cakes cook more evenly.

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Nutrition Information:
Yield: 22 Serving Size: 1
Amount Per Serving:Calories: 187.2Total Fat: 20.8gSaturated Fat: 9.4gCholesterol: 89mgSodium: 99mgCarbohydrates: 5.7gNet Carbohydrates: 4.5gFiber: 1.2gSugar: 3.2gProtein: 6.1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

keto chocolate pound cake easy recipe
keto chocolate pound cake


  1. whats the difference in the baking chocolate and the unsweetened baking chocolate?

    • Hi Kelley, Sorry for the confusion I should have made things simpler and not listed both. There isn’t a difference between baking chocolate and unsweetened baking chocolate. It’s that in the baking isle they usually put a sweetened version right next to unsweetened and it could be a bit confusing. I updated the recipe to only show baking chocolate. Thanks for catching that error. Can’t wait for you to give it a try.

  2. I followed the recipe step by step and the recipe said to mix all of the dry ingredients and then the next step was to cream the butter with the sugar substitute. Well, it was already mixed into the “dry ingredients”. It is in the oven now so hopefully it will turn out okay. I know better to read a recipe through and I thought I had. But maybe you can put a note for mixing all of the dry ingredients “Except Sugar”.

    • Hi Leslie, Thanks for stopping by and giving your suggestion. I took your advice and added (except the sugar-sub) to the step. I hope your cake stilled turned out ok darling.

      • I used a silicone loaf pan and it was very full. I should have listened to my instincts and put it in 2 pans. It made a lot of batter. I will make this again as what did bake okay was wonderful. My husband liked the outside burned part. Thank you for making the change I suggested. I also put a note on my printed copy. Thanks again.

  3. Can I substitute cocoa powder for baking chocolate? What is the conversion? Thanks.

    • Hi Laura, unfortunately you can’t make that substitution. It’s just not an even swap. Working with these alternative flours make it even more of a challenge.

    • You absolutely should be able to make the substitution. On the back of the cocoa box there should be the conversion. You just just use cocoa powder plus fat to make “baking chocolate.”

  4. Made this today, the ganache was very bitter, and we love dark chocolate, I would recommend adding some sugar substitute to the ganache, otherwise very yummy! We just added whip cream to offset the bitterness. I made it in a bundt pan since there was so much batter, and that worked great!

  5. My coconut oil is solid. Can I still stir it into the ganache or do I need to melt it first? This sounds delicious & I cant wait to try it!

    • Hi Laura, If you add the coconut oil while the baking chocolate is still warm it will melt easily. I can’t wait for you to try this recipe.

      • Hi Laura ,,

        For my sugar substitute I am using Steviana ,, however it doesn’t dissolve completely, it stays granulated ,, any suggestions for sugar substitute?

        Thank You
        B Sons

      • Hi, I’ve hyperlinked the sugar substitute choices in the recipe card. Is it the acta cake or frosting? I used a confectioners sugar substitute in the frosting of this Cake not a granulated one.

  6. Are you using powdered sugar substitute or granular? Thanks and I can’t wait to try this!

  7. Would this recipe work in muffin form?

    • Hi Lorraine! Sure it would work as muffins.

      • Hi
        I just made this. It was way too much batter for one loaf pan so I made 12 cupcakes with it as well. The cupcakes cooked up well but the loaf was completely wet batter in the middle and fell apart. I was able to salvage the cooked outer edges.
        I don’t know what went wrong.
        I have pictures but can’t seem to post them here.

      • Hi Lorraine, I have updated the recipe so that it bakes two 8 inch-pound cakes versus the one 10 inch I used in the original recipe. Hopefully, this ensures that the batter bakes all the way through.

  8. Alison Shoemaker

    I made this today and the flavor of the part that cooked was great but the entire inside of both pans completely fell through as it didn’t get cooked at all. Not sure what I did wrong, will have to try it again since I loved the flavor and consistency of the outside parts. It did seem like I had A LOT of batter and I used a 10 inch and a 6 inch pan.

  9. I tried this recipe and used the 10 inch loaf pan, and for some reason it did not get done in the middle! I followed all the same ingredients and instructions, baked it for 50 minutes on 350, and the middle was still very liquidy. My husband suggested lowering the temperature and baking it a little longer. The outside seemed to be almost burnt, but the inside still not done. We ran out of time, as we had to get to church and couldn’t tweek it any longer. The taste is fabulous, but we can’t eat all of it and I feel a little down since all those expensive keto ingredients. 🙁 Any suggestions?

    • Hi Tanya, Based on a few comments I am going to update recipe so that the cake batter is baked in two 8 in pans versus the one 10 inch pan. I used a 10 inch Callaghan brand metal pan and did not have any issue getting the cake to bake all the way through. So it’s my guess that the type of pan may be playing a role in getting an even bake because it is a large pound cake recipe. I sure hope you will give this recipe another try based on this suggestion.

  10. It sure is yummy! I lesson the sweetener to 1/3 cup lakanto monk sugar. And without the ganache and is yummy by itself ❤️❤️

  11. For those that don’t know, ganache is only 2 ingredients, heavy cream and chocolate. You don’t need any more ingredients than that.

    • Hi Amy, although you are correct in stating that ganache uses only two ingredients chocolate and cream. It typically calls for sweetened chocolate, but in an effort to keep things easier for the low carb readers I opted to use baking chocolate and then add a sugar substitute separately. Thanks for stopping by. Just wanted you to know why I added the third ingredient. 😉

  12. The recipe calls for 2 cups and 1/4 cup of sweetener. It seems an awful lot to me Or am I missing something? I am doubling the recipe and 4.5 cups of sweetener for 5 cup of Almond flour seem so much. Please tell me if this is correct. Thanks

    • Hi Sana, The measurement for the sugar substitute is correct. You should know the recipe already makes a large batch, it makes two 8 in loaf cakes. I would not double this recipe it already makes a large batch.

  13. Very yummy and sweet. Just the right fix for my chocolate craving

  14. I made this chocolate pound cake following the ingredients and recipe perfectly. I used 2 8″ loaf pans and there seemed to be lots of batter for both. They both rose in the oven and were cooked after 50 minutes…the knife came out clean. But, while I was waiting the 15 minutes of cooling before removing them from the pan, they both flopped in the center. I don’t know what could have happened. They are still too hot to taste and they aren’t looking good enough to frost so I will see how they are later. Perhaps the bundt pan that someone suggested would work better?

    • Hi Joy,
      Not sure what could have happened to cause the cake to sink. This usually happens when the oven door is opened before the cake is ready. Since every oven is different perhaps it just needed to cook for an additional 5 minutes. If you opt to bake in a bundt pan it would have to be a very large one since the cake makes enough for two cake

  15. Hilda, I will make it again and maybe just one loaf pan and cupcake? I have to say that I let the cakes cool and then tasted them. They were awesome….didn’t look too good but tasted great! I actually did go ahead and make the ganache and we enjoyed a piece with dinner. I will definitely make the recipe again and cook a little longer if necessary. Thanks for your response!

    • Hi Joy, thanks for your lovely attitude. Baking with alternative flours can be quite challenging. Plus I’m just a gal who is sharing her recipes. Certainly not a pro but I aim to keep growing. Thanks again for getting back to me.

  16. Would coconut flour instead of almond flour work? Nut allergies in the home.

  17. I would like to try this using Lily’s chocolate chips (sugar free) rather than baking chocolate (because I have the chips on hand) – how would you suggest modifying the amount of sweetener?

    • Hi Sandra, since I haven’t made that substitution I am a little hesitant to tell you how to do the conversion. But If you are still using the cocoa powder and just subbing Lily’s chocolate I would melt the 2 ounces of chocolate chips and reduce the sugar by 1/4 cup. Hope this helps darling.

  18. Hi Hilda, thank you for the speedy reply! Yes, this is helpful, I will let you know how it turns out when I make it. Two more questions – first, I think I only have powdered Swerve on hand – will that work with equal measurements as the granulated or do I need to alter the amount? Second, could I make this into two 9″ rounds or a sheet cake (9×13 for example) and if so, would the cook time need to be adjusted? THANKS! : )

    • Sandra you can use the powdered Swerve without any issue and you can bake in either of those pans. But you will have to adjust the baking time. If it’s a sheet pan maybe subtract 15 minutes from the cooking time and the two small pans subtract 20. What I would check at those times and then if it needs more time cook a little longer. I hope this helps. Do let us know once you do so others can use it as a guide. 💞

  19. Thanks for sharing at the What’s for Dinner link up – and Happy Thanksgiving!

  20. Jenn Klassen

    Does this taste eggy at all?

  21. Hi Hilda!!
    I made your keto cream cheese poundcake with coconut flour and it was absolutely delicious as a matter of fact I prefer using coconut flour over almond (taste wise)
    If I wanted to use coconut flour for this chocolate recipe do I just cut the amount you’re stating for almond flour in half to substitute the coconut flour forgive me I’m not a seasoned Baker and this is all new to me!

  22. I get confused when measuring loaf pans. Do you measure at the top or the bottom, because mine are not straight. I have one that is really deep … probably a 9x4x4 … and others that I think are 9×5. None—of course—is marked. If I’m to look for an 8” loaf, how wide and deep should it be? I also have a 10” bundt, but that’s another story.

  23. I stumbled onto you completely by accident, but when I saw your testimony giving God the glory for your recipes, I knew that this is a site I would be coming to time and time again!

    When I try a recipe later today, I’ll be back to tell you how it went.

    Thank you for sharing your skill and your story.

  24. courtney apedaile

    hi! with the ganache, when you put in the baking chocolate, is it supposed to be melted? thanks!

  25. How to alter this for a 12 cup Bundt Pan?

  26. Hi Hilda! Going to make this later today after we pick up our neighbor from the hospital. In the meantime, before I make half the amount (and do muffins), can you tell me why the chocolate POUND cake cooks at 325 vs the 350 for your incredible original? Also a guesstimate on muffin time would also be appreciated. My baking skills are improving thanks to you, but I still have what might be basic questions.

    • Hi Theresa, lowering the temperature is what worked best with this recipe. It’s a technique that works well with a few of our recipes. I would check on your muffins at the 25-minute mark. Enjoy!

      • Thanks a bunch! So is it the chocolate that’s the fiddly part? I did make them last night and they taste delicious but they rose so high in the muffin tin (and I blush to admit I stupidly baked 25 minutes at 350) that even letting them cool first MAKES them difficult to remove. I put the ganache on and have advised the use of a spoon getting a serving out 😄

      • Hi Theresa, I always use cupcake liners when I bake muffins because it really makes it easier to unmold. As far as rising too much, I would just add less batter to the muffin pan and get more cupcakes instead.

  27. Vickie Madison

    I made the chocolate pound cake. I cut the recipe in half & made 1 loaf. All that I can say is OMG!!! One of the best keto or not cakes I have tasted. It has a very silky texture. I had to taste it after I took it out of the pan. It was so good, I decided not to add the ganache. I will definitely make again & make both loaves & give one as a gift. Thanks for a wonderful recipe. I will be trying all of your cakes.

  28. Came across your recipe for the cream cheese chocolate pound cake and can’t wait to try it. However would prefer to make muffins and was wondering how many I can expect to make.

    • Hi Arena, This would make a large batch of chocolate cupcakes because it makes two loaves. If I had to guess I would say the recipe would make anywhere from 30-40 cupcakes. You could half the recipe easily though.

  29. How many net carbs?

    • Hi Debbie, The recipe nutrition facts are at the bottom of the recipe card. I leave the full amount of carbs and you simply have to subtract the fiber from the total. CARBOHYDRATES: 5.7g FIBER: 1.2g In this recipe that would be 4.5 Net Carbs

  30. In your nutrition list is that 5.7 carbs or net carbs? Thankyou!!

  31. Can you tell me what would cause it to come out crumbly and dry? A friend of mine who takes great pride in her baking always bakes my birthday cake from what ever I request and she is just horrified at how dry it came out. She says she followed the instructions to a tee. Any suggestions?

    • Hi Reggie, I am sorry to hear that your friend had a hard time with this recipe. It’s odd that this happened to her because this cake has been made countless times and it’s actually quite moist. With that being said, Keto baking isn’t at all like traditional baking and perhaps she packed her flour when measuring and that’s not something you do with these alternative flours. Here is my post on my Keto Baking Tips this could help her moving forward.

  32. At the beginning of the recipe it says to Grease 8 inch pans but then by the baking instructions it sounds like it’s a loaf pan and that is also what is in the picture. So I am confused on what to actually put it in

  33. Any thought on egg replacement for this keto recipe? I have multiple allergies, including eggs, coconut, dairy, gluten, blackberry, radishes, turnips and figs. It is a struggle to find replacements for dairy and egg especially! Thanks!

  34. Hi I’m confused about the baking chocolate
    Do I use that for the better or just for the Ganache?

    And how do I melt the baking chocolate?
    In a pot? And then mix it in with the rest? Thnx

    • Hi Kayla, baking chocolate and cocoa powder are used in the batter of the cake. The ganache also used baking chocolate. You can melt the chocolate in the microwave or in a double boiler. By sure that the bowl you use is dry because any water when melting the chocolate will cause it to seize.

  35. Hello! Thank you so much for the wonderful recipes. I have tried the regular cream cheese pound cake and it was wonderful. We’ve also added a few raspberries and lemon it was great.

    Anyway, to my question. The flavor the if the original pound cake is wonderful but mine comes out gritty. I have the chocolate version in the oven and that batter seems gritty as well. Not sure what I’m doing. I do use the finely ground almond flour.

  36. I need help!
    I LOVE your pound cakes but mine sink in the middle; even the cupcakes.
    I have fine almond flour and sweetener, fresh ingredients and oven temp is exactly 350F.
    Anyone have other suggestions?
    Thank you!

  37. Hi Hilda, I live in Sydney – Australia and we can’t get all the product brands that you have, but I’ll try with what I can get hoping that they work as your recipes sound wonderful. I’ve tried Keto before, but we’ve been travelling for the past 6 months right around Australia and couldn’t get all I needed for even general meals. So now being back home I’m starting us off again even though I felt I did quite well in only gaining 2.5kgs – not too many to get back on track.
    Another thing I’ve seen in your recipes is whether it’s a spelling error or just the way your country spells. I find to remove “whatever” from the MOLD is rather funny as here mold is where you have a problem in the walls or ceiling or even your clothing where spores are being created rot. Here in Australia we remove our cakes or “whatever” from the MOULD. I’m not being picky just that it sounds funny to say remove the cake from the “mold”. Sorry, but I’m chuckling to myself at the moment.
    None-the-less just discovering you I’ve found your page to be extremely helpful to get us back on track and more with these beautiful cake recipes let alone regular meals. God bless you both.

    • Hi Josephine, it’s definitely the way we spell it in the states. Unfortunately, it’s spelled mold when referring to the kind that grows on walls and in baking. At least it brought you a chuckle which is always a good thing in my book lol.

  38. I just made this yesterday, I followed directions to a T but mine’s a bit dry though. It’s still delicious but not moist at all. I baked for 60 minutes. Maybe I’ll bake for less time next time I make it. Thanks for the recipe. Merry Christmas!

    • Hi Chichi, This pound cake is moist my guess is that it was overbaked. Since every oven is a little different perhaps you need to reduce the baking time. Have a blessed Christmas!

  39. I really want to make this recipe for my daughter. I plan to cut the recipe in half and bake in cupcake pans. Do I use the same oven temperature? What is the bake time? I did read that the cakes can be frozen and as she is the only one on Low Carb Keto… they’re all for her. How about the ganache… does that freeze too? Sorry, I’m not a much of a baker, but I really want to give my daughter a sweet treat. Thank You

  40. Hi, I’m wondering why you are classifing this recipe as Keto when the net carb count is so high. My understanding is that you want a max of 5 grams of carbs per day. If this cake is a little over 4, that means that you would definitely go over your max carbs for the day. It sounds delicious and would love to try it, but I’m worried about the carbs.

    • Hi Eva, Not sure where you are getting your macro number facts but 5 max net carbs per day are not realistic. Most who do keto keep there carb counts between 20-35 range. In which case a recipe like this could fit perfectly into your keto diet. I recommend you check out ketogenic.com to learn more about the diet from a scientific perspective.

  41. Craving chocolate I made this with on loaf tin and cupcakes. I added the ganache when serving. It hit all the right spots and I had it for breakfast the next morning too. Love it!

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