Description
A rich and fudgy keto chocolate cake that’s perfect for dessert lovers.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol or another sugar substitute
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk.
- Combine the wet ingredients with the dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.
Notes
- Store any leftovers in an airtight container in the refrigerator.
- This cake can be topped with whipped cream or sugar-free frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg