Description
This Keto Chocolate Cake is a moist, low-carb dessert perfect for those following a ketogenic lifestyle. Made with almond flour and cocoa powder, it combines rich chocolate flavor with a sugar-free sweetness, all baked to perfection in under 30 minutes.
Ingredients
Scale
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 sweeteners
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a small cake pan to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, combine the almond flour, cocoa powder, baking soda, and salt. Stir thoroughly to ensure even distribution.
- Prepare the Wet Ingredients: In another bowl, whisk together the eggs, unsweetened almond milk, erythritol, melted coconut oil, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, mixing gently until fully incorporated and smooth batter forms.
- Bake the Cake: Pour the batter into the greased 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 preserve its structure and flavor.
Notes
- You can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia, adjusting quantities to taste.
- Ensure the coconut oil is melted but not hot when mixing to prevent cooking the eggs prematurely.
- For a richer chocolate flavor, consider adding a pinch of espresso powder to the dry ingredients.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can frost this cake with a keto-friendly cream cheese frosting for added indulgence.
