LC/GF Cheesecake Swirled Chocolate Pound Cake

If you are wanting a good basic chocolate pound cake recipe that’s not only gluten free but also sugar free, then you’ve come to the right place!

What You’ll Need:

2 sticks organic butter with salt

1 c granulated sweetener, I use Stevia

8 large eggs

1 tsp vanilla extract

1/2 c Dutch Processed Cocoa

1 c super fine almond flour

2/3 c coconut flour

1/2 tsp baking soda

Optional Add-in:

Chopped walnuts

Sugar free chocolate morsels

Cheesecake Topping:

1 brick cream cheese, softened

1/4 c granulated sweetener

1 egg

1/2 tsp vanilla extract

Directions:

Set oven temp to 350 degrees. Prep a 7×11 inch baking pan with non-stick foil.

In a large bowl, melt butter. With hand mixer combine butter with granulated sweetener, eggs, vanilla extract, and cocoa powder. Mix for at least 2 minutes to make sure everything is combined completely. Fold in almond flour, coconut flour, and baking soda. Spread thick batter into prepared pan evenly. Set aside.

In a medium bowl mix all the ingredients for the cheesecake topping with hand mixer. It will be thin, this is good! Pour over the cake batter and spread evenly. With a knife, swirl the cream cheese mixture into the batter. Don’t over do it.

Bake for 35 minutes or until a clean knife inserted into the center comes out mostly clean. Let rest for 10 minutes before serving.

This roughly comes out to 4g net carbs per serving. If you substitute with low fat ingredients or add in extra ingredients such as chocolate morsels, that will increase the carb count.

My picky eater enjoyed it so much he ate two pieces last night and another one today. Needless to say this was a hit! Definitely a keeper, can also be baked into muffins or mini loaves. This also makes great holiday gifts for neighbors, family, and friends who need a safe gluten/sugar free treat!

Happy Baking!

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