Description
A delightful and rich chocolate cake with a keto twist, topped with a creamy coconut and pecan frosting.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup erythritol
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix almond flour, cocoa powder, baking powder, and salt.
- In another bowl, beat together erythritol and butter until fluffy. Add eggs one at a time and mix well.
- Combine dry ingredients with the wet mixture and stir until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- Let the cake cool completely before frosting.
- For the frosting, mix coconut flakes, pecans, and a sweetener of choice, spread on top of the cooled cake.
Notes
- This cake can be stored in an airtight container in the refrigerator for up to a week.
- For a richer flavor, use dark chocolate cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg