High-Protein Dream Cream Cheese Chocolate Pound Cake

Craving something indulgent but still want to hit your protein goals? This High-Protein Dream Cream Cheese Chocolate Pound Cake is your new best friend. With its moist, dense crumb, rich chocolate flavor, and tangy cream cheese twist, it’s everything you love in a pound cake — just with a healthy upgrade.

Whether you’re on a fitness journey or just looking for a better-for-you dessert, this cake balances taste and nutrition without compromise. The cream cheese adds a luscious texture, while the protein powder gives it a powerful boost, making it suitable for a post-workout treat or a guilt-free afternoon snack.

Best of all, it’s simple to make, with everyday ingredients and no complicated steps. So, preheat that oven and get ready to enjoy the ultimate fusion of dessert and muscle fuel.

🍽 Cooking Time & Serving

• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Cooling Time: 20 minutes
• Total Time: ~1 hour 25 minutes
• Servings: 10 slices

🧾 Ingredients

Dry Ingredients:

• 1 cup (120g) oat flour (or almond flour for gluten-free option)
• 1/2 cup (50g) unsweetened cocoa powder
• 1 scoop (30g) chocolate or vanilla protein powder (whey or plant-based)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients:

• 4 oz (113g) cream cheese, softened
• 2 large eggs
• 1/2 cup (120g) Greek yogurt (plain, non-fat or 2%)
• 1/3 cup (80ml) unsweetened almond milk (or milk of choice)
• 1/3 cup (80ml) maple syrup or honey
• 1 tsp vanilla extract
• 1/2 cup (90g) dark chocolate chips or chopped dark chocolate (optional)

👩‍🍳 How to Make It

1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together oat flour, cocoa powder, protein powder, baking powder, baking soda, and salt. Set aside.
3. Blend wet ingredients: In another bowl, use an electric mixer or whisk to beat the softened cream cheese until smooth. Add eggs, Greek yogurt, almond milk, maple syrup, and vanilla extract. Mix until well combined.
4. Combine: Slowly add the dry ingredients to the wet, stirring until just combined. Fold in chocolate chips or chunks, if using.
5. Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

📝 Notes

• Sweetener swaps: You can substitute maple syrup with honey, agave, or even a sugar-free syrup for lower carbs.
• Protein powder type: Whey, casein, or plant-based powders work well. If your powder is sweetened, you may want to reduce the syrup slightly.
• Extra indulgent tip: Swirl in a tablespoon of peanut butter or almond butter before baking for a nutty twist.
• Storage: Store in the fridge for up to 5 days or freeze slices individually for up to 2 months.

❓ FAQs

Can I make this cake dairy-free?
Yes! Use dairy-free cream cheese, plant-based yogurt, and a non-dairy protein powder.

Can I make this gluten-free?
Absolutely. Use certified gluten-free oat flour or substitute with almond flour or a gluten-free flour blend.

What protein powder works best?
Whey isolate or a plant-based blend with a neutral or chocolate flavor works best. Avoid gritty textures.

Can I make this into muffins?
Yes! Bake in a muffin tin for 18–22 minutes at the same temperature.

🧮 Nutrition Information

Nutrient	Per Serving (1 Slice)	Full Recipe (10 Slices)
Calories	190	1900
Protein	12g	120g
Carbohydrates	17g	170g
Sugars	8g	80g
Fat	8g	80g
Saturated Fat	3g	30g
Fiber	3g	30g

Note: Nutritional values may vary based on specific brands and ingredient substitutions.

⚠️ Disclaimer

This recipe is designed to offer a higher-protein alternative to traditional desserts. While healthier, it should still be enjoyed in moderation as part of a balanced diet. Always check labels for allergens (dairy, nuts, gluten, etc.), especially if you are serving this to someone with food sensitivities or allergies.