Keto Chocolate Loaf

Decadent Keto Chocolate Loaf with Cream Cheese Filling

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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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Keto Chocolate Loaf with Cream Cheese filling

Why You’ll Love This Recipe

  1. Low Carb & Keto-Friendly: Perfect for satisfying your sweet tooth without spiking your blood sugar.
  2. Creamy and Chocolatey: Combines a moist chocolate loaf with a velvety cream cheese filling for a heavenly bite.
  3. Simple to Make: The recipe comes together with basic keto pantry staples and easy-to-follow steps.
  4. 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:

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

  1. In a large bowl, whisk the eggs, vanilla extract, and granulated erythritol until well combined.
  2. Stir in the melted butter and heavy whipping cream until smooth.
  3. 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

  1. In a separate bowl, beat the softened cream cheese with the powdered erythritol until smooth.
  2. Add the egg yolk and coconut flour, mixing until the filling is creamy and well combined.

Step 4: Assemble the Loaf

  1. Pour half of the chocolate batter into the prepared loaf pan and spread it evenly.
  2. Spoon the cream cheese filling over the batter, spreading it gently with a spatula to create an even layer.
  3. 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

  1. Room Temperature Ingredients: Ensures the batter mixes evenly and bakes properly.
  2. Don’t Overmix: Overmixing can lead to a dense loaf. Mix just until the ingredients are combined.
  3. 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

Recipe by Easy Clean Recipes
Servings

12

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 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.

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