Description
A rich and fudge-like Keto Chocolate Cake that satisfies chocolate cravings without the carbs.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¾ cup cocoa powder
- 1 cup monk fruit sweetener or erythritol
- ½ teaspoon salt
- 4 large eggs (room temperature)
- ½ cup butter (melted, room temperature) or coconut oil
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C) and line your cake pan.
- In a mixing bowl, sift together almond flour, coconut flour, cocoa powder, sweetener, and salt.
- In another bowl, whisk the eggs, melted butter, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the lined pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Frost with cream cheese frosting or ganache as desired, and enjoy!
Notes
Don’t skip the pan-lining step and let the cake cool before cutting to avoid a messy slice.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 50mg