Chocolate Pound Cake

24 Servings


2 teaspoon –Vanilla extract

2 1/2 cups –Almond Flour

1/2 cup –Butter, melted

2 cup –Swerve or

Sukrin Gold (or your

favorite sugar


6 large –Eggs, beaten

1 1/2 teaspoon –Baking


8 ounces –Cream Cheese

1/2 cup –60% Cacao

Chocolate Chips or use

un-sweetened baking


3 Tablespoons —

Un-Sweetened Cocoa


2 Tablespoons –Sour Cream


  1. Pre-heat oven to 350*F
  2. In a small bowl combine: baking powder, cocoa powder and almond flour. Mix well to ensure no lumps and set aside.
  3. In a microwaveable bowl melt the chocolate, butter, cream cheese and sugar substitute. You are looking for a smooth consistency. I microwave it in 30 second intervals until the chocolate is softly melted, not scorched.
  4. To the chocolate mixture add: sour cream, vanilla extract and eggs. Mix well until well combined and smooth.
  5. Add the dry ingredients to the wet ingredients by thirds. A third of the mixture at a time. Stir until well combined. DO NOT OVER MIX!
  6. Pour into a greased baking dish. I like to use the muffin molds for easy portions.​
  7. ​Bake for 30 minutes if using the cup cake mold. Or until your fork comes out clean. 
  8. If using the bread pan, bake for 45 to 60 minutes or until your fork comes out clean

Tips / Suggestions


Keto With Lee

Chocolate Pound Cake

Nutrition Facts


** Please note: These Macros are estimates according to the ingredients I used. ***