Low-Carb Chocolate Chip Cream Cheese Pound Cake
Recipe type: Low-Carb Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1½ cups Almond flour
  • 1 tsp Baking Powder
  • ¼ tsp of Salt (I used Kosher)
  • ¾ cup Sugar substitute (whatever you like) or ½ cup regular sugar
  • 4 Large Eggs (whole, room temp)
  • 4 tbs softened Butter (not melted)
  • 4 oz softened Cream Cheese (not melted, full-fat. DO NOT use low-fat)
  • 1 tsp Vanilla
  • ¼ cup mini-Dark Chocolate chips (I used Enjoy Life Semi-Sweet (mini) Chocolate Chips)
  1. Preheat your oven to 350 degrees.
  2. In a medium-sized mixing bowl, combine all of the dry ingredients and set aside.
  3. Using either an electric mixer or stand mixer on high, cream the butter with the sugar substitute until well-combined.
  4. Next, add the softened cream cheese. Take a moment to scrape down the sides of the bowl. Keep the mixer on high and blend until you can no longer see any white from the cream cheese.
  5. Once mixed, add in the room temperature eggs one-at-a-time, which helps to ensure a smooth blend, giving you a creamy, rich-tasting cake.
  6. Once all eggs have been incorporated, add the vanilla.
  7. Next, add all of the dry ingredients until everything is combined.
  8. Fold in the mini-Chocolate chips.
  9. Lastly, in a well-greased cake pan (I used an 8" round cake pan) or loaf pan, bake for 30 to 35 minutes until golden brown, as shown above.
  10. Enjoy!
Nutrition Information
Serving size: 1 Slice Calories: 190 Fat: 18g Carbohydrates: 2.7g
Recipe by Mama's Hungry at http://mamashungry.com/2016/05/30/low-carb-chocolate-chip-cream-cheese-pound-cake/