Description
A quick and easy one-layer keto chocolate cake that’s perfect for satisfying your sweet tooth without the carbs.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated erythritol (or preferred keto sweetener)
- 3 large eggs
- ½ cup unsweetened almond milk
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine the almond flour, cocoa powder, baking powder, baking soda, salt, and erythritol. Whisk until well blended.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- For added flavor, mix in ½ cup of sugar-free chocolate chips before baking.
- Top the cooled cake with whipped coconut cream or a sprinkle of powdered erythritol for a sweet finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg