Description
A delicious low-carb cake perfect for Valentine’s Day, made with almond flour and cocoa powder.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup erythritol (or preferred keto sweetener)
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk
- 1/2 cup sugar-free dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, combine the almond flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, beat the softened butter and erythritol together until light and fluffy.
- Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Mix until just combined. If using, fold in the sugar-free dark chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top.
- 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 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, consider adding a teaspoon of espresso powder to the dry ingredients to enhance the chocolate taste.
- Top the cooled cake with whipped coconut cream and fresh berries for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 0g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg