This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

INGREDIENTS FOR CREAM CHEESE BATTER

Cream cheese (softened) = 180 g (1 1/2 cups)

Powdered sweetener = 24 g (1/4 cup)

Egg yolks = 2 large (room temp)

Coconut flour = 10 g / 1 tbsp (OR Almond flour = 20 g / 2 tbsp)

INGREDIENTS FOR CHOCOLATE BATTER

Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)

Unsalted Butter (room temperature) = 160 g (2/3 cup)

Monk fruit = 60 to 100 g (1/4 to 1/2 cup)

Whole eggs = 4 large (room temp)

Cocoa powder (unsweetened) = 30 g (4 tbsp)

Baking powder = 2 tsp

Whipping cream = 160 ml (2/3 cup)

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven to 350F or 180C.

3. In a bowl, mix the cream cheese and powdered sweetener with a spatula until well combined. Add egg yolks and mix until combined. Finally, add the coconut flour and mix until well combined. Set aside.

4. In another bowl, whisk the butter and erythritol until fluffy and the butter has turned into a pale color. You can opt to use a handheld mixer to do this too.

5. Add eggs one a time and whisk until well combined.

6. Sieve the coconut flour, cocoa powder and baking powder into the batter. Fold to combine.

7. Add the whipping cream and fold until a thick and smooth consistency.

8. Spoon half the chocolate batter into an 8x4" loaf pan lined with parchment paper. Spread evenly with a spoon or spatula.

9. Spoon half the cream cheese batter on top of the chocolate layer at the middle section only. Spread slightly but do not spread until the sides.

10. Cover with the balance of the chocolate batter and spread evenly.

11. Top with the balance of the cream cheese batter just at the middle only. Then use a wooden skewer to create patterns.

12. Bake at the middle rack for 40 to 50 minutes or until cooked and a wooden skewer comes out clean. If the top is browning too fast, cover with foil. I made a mistake by not covering the top, hence the cake was a little burnt at the sides as you can see in the video.

13. Let the cake cool completely before slicing.

14. The cake can be refrigerated up to 1 week and frozen for months.

[Total servings = 15]

NUTRITION INFO PER SERVING

Total carb = 2.2 g

Dietary fiber = 0.9 g

Net carb = 1.3 g

Calories = 178

Total fat = 18 g

Protein = 3.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍

‍