Description
A straightforward recipe for a rich, low-carb chocolate cake suitable for a ketogenic diet.
Ingredients
Scale
- 1 3/4 cups almond flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup erythritol or preferred keto sweetener
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the keto sweetener until fully incorporated.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost as desired with your favorite keto frosting.
Notes
- You can substitute coconut flour for almond flour, but you will need to adjust the liquid amounts significantly.
- For a richer flavor, use high-quality unsweetened cocoa powder.
- This cake pairs well with a keto cream cheese frosting.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1
- Sodium: 180
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 5
- Protein: 9
- Cholesterol: 85
Keywords: Keto Cakes, low carb chocolate cake, almond flour cake, sugar free dessert, keto baking