Description
This decadent keto chocolate cake infused with Kahlua is perfect for a low-carb dessert.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup erythritol or preferred sweetener
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/3 cup Kahlua
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, baking powder, baking soda, salt, and erythritol.
- In another bowl, whisk together eggs, almond milk, Kahlua, vanilla extract, and melted butter.
- Combine wet ingredients with dry ingredients until well mixed.
- Pour batter into a greased 9-inch round cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For an extra kick, drizzle with additional Kahlua before serving.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg