Description
Indulge in a rich and decadent Keto Chocolate Cake that’s low in carbs and gluten-free. This moist and flavorful cake is perfect for satisfying your sweet cravings without the guilt.
Ingredients
Scale
Dry Ingredients:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup erythritol or keto sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1/4 cup unsalted butter (melted)
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- Mix dry ingredients: In a large bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, mix eggs, melted butter, almond milk, vanilla extract, and apple cider vinegar.
- Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until smooth.
- Bake: Transfer the batter to the cake pan and bake for 20–25 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool before serving.
Notes
- This cake pairs well with keto whipped cream or sugar-free chocolate ganache.
- Leftovers can be stored in the fridge for up to 5 days.
- For a layered cake, double the recipe and divide between two pans.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
