Dawn
Culinary Explorer
Enjoy cake guilt free


Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol or any keto-friendly sweetener of your choice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk or coconut milk
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease or line an 8-inch round cake pan with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt until well combined.
- Mix Wet Ingredients:
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil or butter, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until a smooth batter forms. Make sure there are no lumps.
- Bake the Cake:
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
- Optional Frosting:
- You can frost the cake with a keto-friendly frosting of your choice, such as a chocolate ganache made with unsweetened chocolate and heavy cream sweetened with keto-friendly sweeteners like erythritol or stevia.
- Serve:
- Once cooled and frosted, slice the cake and serve. Enjoy your delicious Keto chocolate cake!