Description

This Keto Chocolate Cake is a rich and moist low-carb dessert perfect for those following a ketogenic lifestyle. Made with almond flour and cocoa powder, it delivers intense chocolate flavor without the carbs. Sweetened with erythritol, it offers guilt-free indulgence and is easy to prepare, baking to perfection in just under 30 minutes.

Ingredients

Dry Ingredients

½ cup almond flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

2 large eggs
¼ cup unsweetened almond milk
¼ cup erythritol or other keto-friendly sweetener
¼ cup melted coconut oil
1 teaspoon vanilla extract

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a small cake pan to ensure the cake does not stick during baking.
Prepare the Dry Ingredients: In a medium bowl, combine the almond flour, cocoa powder, baking soda, and salt. Stir thoroughly to ensure all dry ingredients are evenly mixed.
Prepare the Wet Ingredients: In a separate bowl, whisk together the eggs, unsweetened almond milk, erythritol, melted coconut oil, and vanilla extract until the mixture is smooth and homogenous.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients bowl, mixing carefully until the batter is smooth and well incorporated without any lumps.
Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving to ensure optimal texture.

Notes

You can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia according to taste preference.
Ensure the coconut oil is fully melted but not hot to avoid cooking the eggs prematurely when mixing.
This cake can be stored in an airtight container in the refrigerator for up to 5 days.
For an added touch, serve with a dollop of unsweetened whipped cream or keto-friendly frosting.
Be sure to grease the pan well or use parchment paper to prevent sticking.