Chocolate Chip Cream Cheese Pound Cake Recipe


Chocolate Chip Cream Cheese Poundcake

This is a new low carb take on the Chocolate Chip pound cake that my mother used to make me.

Course Dessert
Cuisine Southern
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16
Calories 260 kcal



  • 3/4 cup Butter softened
  • 6 ounces Cream Cheese softened
  • 6 Eggs large
  • 1 1/2 teaspoons Vanilla Extract
  • 2 1/2 cups Almond Flour
  • 2/3 cups Truvia baking blend
  • 2 teaspoons Baking Powder



  1. Preheat oven to 325 degrees.

  2. Spray a tube pan with non-stick spray.  

  3. Cream butter and cream cheese together in a mixing bowl.

  4. Add eggs to butter and cream cheese mixture one at a time.

  5. Add vanilla extract.

  6. Add and mix by hand the almond flour, Truvia baking blend and baking powder.

  7. Pour mixture into tube pan.

  8. Sprinkle chocolate chips, pecans and Truvia brown sugar over the top of the cake.

  9. Bake for 1 hour.

  10. Cool and serve.

Recipe Notes

I like Lily's Chocolate Chips best, but Hershey's Sugar Free Chocolate Chips are a good second choice.

If it comes out lumpy for any reason (I didn't cream the butter and cream cheese first and ran into that problem) don't fret, it all still comes out fine.

Because of the cream cheese, this comes out very moist.

This is a lower height pound cake.  Still a good size, and plenty enough.  Still, I'm going to test doubling the recipe to increase the height.  I'll let you know how it turns out.


Nutrition Facts
Chocolate Chip Cream Cheese Poundcake
Amount Per Serving
Calories 260 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g50%
Cholesterol 95mg32%
Sodium 134mg6%
Potassium 103mg3%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Iron 1.2mg7%
Calcium 83mg8%
Vitamin A 500IU10%
Net Carbs 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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