Decadent Keto Chocolate Loaf with Cream Cheese Filling
If you’ve been craving a rich, chocolatey dessert that fits your low-carb lifestyle, this keto chocolate loaf with cream cheese filling is the answer. With a moist, flavorful crumb and a luscious cream cheese layer, this treat feels indulgent but keeps your macros in check. At just 2.5g net carbs per serving, it’s the perfect guilt-free dessert or snack.
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Why You’ll Love This Recipe
- Low Carb & Keto-Friendly: Perfect for satisfying your sweet tooth without spiking your blood sugar.
- Creamy and Chocolatey: Combines a moist chocolate loaf with a velvety cream cheese filling for a heavenly bite.
- Simple to Make: The recipe comes together with basic keto pantry staples and easy-to-follow steps.
- Impressive Presentation: Whether you’re hosting or enjoying it solo, this loaf is sure to impress!
Ingredients You’ll Need
This recipe requires two main components: the chocolate loaf batter and the cream cheese filling. Here’s what you’ll need:
For the Chocolate Loaf:
- 4 large eggs (room temperature)
- 1 teaspoon (5mL) vanilla extract
- ½ cup (100g) granulated erythritol
- ½ cup (115g) melted salted butter
- ⅓ cup (80mL) heavy whipping cream
- 3 tablespoons (21g) Dutch process cocoa powder
- ½ cup + 2 tablespoons (70g) coconut flour
- 2 teaspoons (8g) baking powder
For the Cream Cheese Filling:
- 4 ounces (115g) softened cream cheese
- 2 tablespoons (25g) powdered erythritol
- 1 large egg yolk
- 1 ½ tablespoons (11g) coconut flour
How to Make Keto Chocolate Loaf with Cream Cheese Filling
Step 1: Preheat Your Oven
Preheat your oven to 340°F (171°C). Line an 8 x 4 x 3 inch (20 x 10 x 6 cm) loaf pan with parchment paper or lightly grease it.
Step 2: Prepare the Chocolate Batter
- In a large bowl, whisk the eggs, vanilla extract, and granulated erythritol until well combined.
- Stir in the melted butter and heavy whipping cream until smooth.
- Sift in the cocoa powder, coconut flour, and baking powder. Mix until the batter is thick and evenly combined. Set aside.
Step 3: Prepare the Cream Cheese Filling
- In a separate bowl, beat the softened cream cheese with the powdered erythritol until smooth.
- Add the egg yolk and coconut flour, mixing until the filling is creamy and well combined.
Step 4: Assemble the Loaf
- Pour half of the chocolate batter into the prepared loaf pan and spread it evenly.
- Spoon the cream cheese filling over the batter, spreading it gently with a spatula to create an even layer.
- Pour the remaining chocolate batter over the filling and smooth the top.
Step 5: Bake and Cool
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Success
- Room Temperature Ingredients: Ensures the batter mixes evenly and bakes properly.
- Don’t Overmix: Overmixing can lead to a dense loaf. Mix just until the ingredients are combined.
- Use a Toothpick Test: Since ovens vary, start checking at the 40-minute mark. The loaf is done when a toothpick comes out clean.
Nutritional Information (Per Serving)
- Net Carbs: 2.5g
- Fiber: 2.9g
- Protein: 4.5g
- Fat: 16.0g
- Calories: 190
How to Serve and Store
This chocolate loaf is a versatile dessert. Serve it as is, or pair it with a dollop of whipped cream or a sprinkle of powdered erythritol for an extra treat. To store, wrap it tightly and refrigerate for up to 5 days, or freeze individual slices for up to 3 months.
Whether you’re looking for a keto-friendly dessert for a gathering or just a little something special to enjoy with your coffee, this keto chocolate loaf with cream cheese filling is a must-try. It’s rich, satisfying, and sure to become a regular in your rotation. Let me know in the comments how it turns out!
Decadent Keto Chocolate Loaf with Cream Cheese Filling
12
servings30
minutes40
minutesIngredients
4 large eggs (room temperature)
1 teaspoon (5mL) vanilla extract
½ cup (100g) granulated erythritol
½ cup (115g) melted salted butter
⅓ cup (80mL) heavy whipping cream
3 tablespoons (21g) Dutch process cocoa powder
½ cup + 2 tablespoons (70g) coconut flour
2 teaspoons (8g) baking powder
- For the Cream Cheese Filling:
4 ounces (115g) softened cream cheese
2 tablespoons (25g) powdered erythritol
1 large egg yolk
1 ½ tablespoons (11g) coconut flour
Directions
- Preheat your oven to 340°F (171°C). Line an 8 x 4 x 3 inch (20 x 10 x 6 cm) loaf pan with parchment paper or lightly grease it.
- In a large bowl, whisk the eggs, vanilla extract, and granulated erythritol until well combined.
- Stir in the melted butter and heavy whipping cream until smooth.
- Sift in the cocoa powder, coconut flour, and baking powder. Mix until the batter is thick and evenly combined. Set aside.
- In a separate bowl, beat the softened cream cheese with the powdered erythritol until smooth.
- Add the egg yolk and coconut flour, mixing until the filling is creamy and well combined.
- Pour half of the chocolate batter into the prepared loaf pan and spread it evenly.
- Spoon the cream cheese filling over the batter, spreading it gently with a spatula to create an even layer.
- Pour the remaining chocolate batter over the filling and smooth the top.
- Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Recipe Video
Try next our keto blueberry teak cakes or top your cake with our keto chocolate mousse.