Indulging in a sumptuous slice of chocolate cake is now a guilt-free pleasure with this decadent Keto Chocolate Cake recipe. Crafted with precision and care, this delight is a testament to the creativity and versatility of keto-friendly ingredients, ensuring that your dietary preferences align harmoniously with your love for dessert.
Ingredients:
- 1 cup almond flour
- 1/4 cup cocoa powder (unsweetened)
- 1/2 cup granulated erythritol or any keto-friendly sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk or coconut milk
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 inch cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs. Add the almond milk, melted butter or coconut oil, and vanilla extract. Mix until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
- Bake: Pour the batter into the prepared cake pan and spread it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Optional: You can dust the top of the cake with powdered erythritol or drizzle with a keto-friendly chocolate ganache if desired.
