Yield: ~18 slices
Serving size: 1 slice 

Ingredients

• 8 oz cream cheese, softened
• ½ cup Monksweet or granulated sugar-free sweetener of choice
• ¼ cup sour cream
• ¼ cup butter (½ stick), softened
• 6 large eggs at room temperature
• 2 oz unsweetened or sugar-free Chocolate, melted
• 3 cups of #Fearless Keto Chocolate Pancake & Waffle Mix (entire bag)

Optional topping: 5-Minute Keto Chocolate Fudge Sauce (½ recipe)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Oil a 6-cup capacity (~8¼” diameter) nonstick bundt pan (can also use a well-oiled/buttered or lined large 9″ x 5” loaf pan).
3. In a large bowl, beat cream cheese with electric or hand mixer until smooth. 
4. Gradually add in sweetener, sour cream, butter, eggs, and chocolate, continuing to blend with mixer to ensure the batter consistency remains smooth. 
5. Using a spatula, gradually stir in contents of the entire bag of Fearless Keto Chocolate Pancake & Muffin mix until all ingredients are blended together and batter is smooth (Note: batter will continue to thicken as it stands).
6. Pour batter into bundt/loaf pan.
7. Bake for 40 to 45 minutes or until cake is relatively firm to touch and the sides just start to pull away from the pan (Note: Cake will continue to cook a few minutes after removing from oven so avoid over-baking). Allow to cool for at least 30 minutes and use a spatula to gently dig into the sides and edges of the cake to loosen from the bundt/loaf pan before removing and slicing.
8. Optional: Top with our 5-Minute Keto Chocolate Fudge Sauce (½ recipe used for a 8¼” bundt cake) or with any of your favorite low-carb toppings. 
9. Leftovers can be individually wrapped and frozen to enjoy for an “anytime” treat!