Cake

1. Preheat your oven to 325°F. Grease a 9×5-inch metal loaf pan thoroughly, then line the bottom with a sheet of parchment paper cut so it overhangs the two long sides of the pan. Lightly grease the parchment paper as well, ensuring easy release once the cake is baked.
2. In a large mixing bowl, whisk together the almond flour, whey protein powder, baking powder, and salt until fully combined, breaking up any clumps of almond flour or protein powder as thoroughly as possible with the whisk.
3. In a separate large mixing bowl, beat the softened cream cheese and softened butter together until the mixture turns very smooth, with no visible lumps remaining. Add the granular sweetener and vanilla extract, and continue beating until everything is well combined. Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed to ensure everything incorporates evenly.
4. Add the almond flour mixture into the cream cheese mixture and beat until fully and evenly combined. Pour in the almond milk and beat again until the batter turns smooth and uniform. Once combined, transfer approximately two-thirds of this vanilla batter into a separate bowl and set it aside, leaving the remaining one-third in the original bowl.
5. In a medium bowl, whisk together the cocoa powder and the hot coffee (or hot water) until the mixture forms a smooth, lump-free paste. Pour this cocoa mixture into the remaining one-third portion of batter still in the original bowl, and beat until fully and evenly combined, creating your chocolate batter.
6. Working with the prepared loaf pan, add alternating dollops of the vanilla batter and the chocolate batter across the bottom of the pan. Using a butter knife or skewer, gently swirl the dollops together to create a marbled pattern, being careful not to overmix, which would blend the colors together too much. Repeat with another layer of alternating dollops using the remaining batter, swirling again to continue the marbled effect throughout. Smooth out the top of the batter gently with a spatula.
7. Place the pan in the preheated oven and bake for 60 to 75 minutes, checking periodically, until the top of the cake has risen nicely and feels just firm to the touch when lightly pressed. Be careful not to overbake, since this can dry out the otherwise moist, tender crumb.
8. Remove the pan from the oven and let the cake cool inside the pan for about 30 minutes. Once slightly cooled, run a sharp knife carefully along the edges of the pan to loosen the cake, then use the overhanging parchment paper to lift the loaf out of the pan in one piece. Transfer it to a wire rack and let it cool completely before glazing.

Glaze

9. In a small saucepan set over medium heat, combine the heavy whipping cream and the allulose (or xylitol). Bring the mixture to a gentle simmer, stirring occasionally.
10. Add the sugar-free chocolate chips directly into the simmering cream mixture. Let the mixture sit undisturbed for a few minutes to allow the chocolate to soften and begin melting, then whisk everything together until the glaze turns completely smooth and glossy.
11. Drizzle the finished chocolate glaze generously over the top of the completely cooled pound cake, letting it drip down the sides for that classic glazed-cake presentation. Let the glaze set slightly before slicing and serving.