The Ultimate Keto Mocha Swirl Pound Cake


  • 2 1/2 cups of finely milled almond flour
  • 1 1/4 cups of sugar substitute (I use Swerve)
  • 2 teaspoons of instant expresso powder
  • 3 teaspoons of baking powder
  • 1/4 teaspoon of sea salt
  • 1/2 cup of softened butter
  • 8 oz. package of cream cheese softened
  • 5 eggs
  • 2 ounces of unsweetened chocolate melted.


  1. Pre-heat oven to 350 degrees
  2. Grease a 9 x 5 x 3 inch loaf pan
  3. Melt the 2 ounces of chocolate and set aside.
  4. In a large mixer beat together the butter, cream cheese and sugar substitute until light and fluffy.
  5. Add the 5 eggs one at a time, combining well after each addition.
  6. Next add the almond flour, baking powder and salt.
  7. Mix until well incorporated.
  8. Pour 3/4 of the cake batter into the greased loaf
  9. To the remaining batter in the mixing bow add the melted 2 ounces of unsweetened chocolate and instant coffee.
  10. Spread the the chocolate mixture over the pound cake batter
  11. With a skewer or toothpick gently swirl the top of the cake for a marble effect.
  12. Bake for 35-40 minutes in 350 degree oven.
  13. Allow to cool fully before slicing and serving.


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