Ingredients:
1 1/2 cups fine almond flour
1/4 cup cocoa powder
2 tbsp dutch cocoa or additional regular cocoa powder
2 1/4 tsp baking powder
1/2 tsp salt
1/3 cup water or milk of choice
3 eggs (use vegan eggs for vegan option)
1/3 cup granulated erythritol or regular sugar
1 1/2 tsp pure vanilla extract
Instructions:
Preheat oven to 180°C ( 350°F). Grease an 8-inch pan and line with parchment paper.
In a mixing bowl, stir together almond flour, cocoa powder, dutch cocoa (if using), baking powder, and salt until well combined.
Add water/milk, eggs, erythritol/sugar, and vanilla extract to the mixing bowl. Mix well until a thick batter forms.
Pour batter into the prepared pan and smooth it out using a second sheet of parchment paper if needed.
Bake on the center rack for 14 minutes. If needed, continue baking until firm.
Let the cake cool completely before frosting.
Notes:
For a double layer cake, double the recipe and bake in two 8-inch pans.
Check out the recipe video above for a visual guide on making this cake.
See the post for some keto frosting ideas.
Calories: 130 | Total Fat: 9g | Saturated Fat: 0.9g | Sodium: 175mg | Total Carb: 6g | Net Carbs: 2.7g | Dietary Fiber: 3.3g | Sugars: 0.2g | Protein: 6.9g
