Description
This rich and decadent keto chocolate cake is perfect for satisfying your chocolate cravings while staying low-carb.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup erythritol or preferred sweetener
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine almond flour, cocoa powder, baking powder, baking soda, salt, and erythritol.
- In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before frosting.
Notes
- For a richer flavor, add a tablespoon of espresso powder to the batter.
- This cake can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 200mg