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Keto Chocolate Loaf Cake 😋

Keto Chocolate Loaf Cake 😋

Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened almond milk (or any keto-friendly milk)
  • 1/2 cup unsalted butter, melted (or coconut oil)
  • 1/2 cup erythritol or your preferred keto-friendly sweetener (adjust to taste)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar-free chocolate chips (optional, for extra chocolate flavor)

For the Frosting (optional):

  • 1/2 cup heavy cream
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons erythritol (or to taste)
  • 1/4 teaspoon vanilla extract

Instructions:

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C).
    • Grease a loaf pan (approximately 8×4 inches) or line it with parchment paper for easy removal.
  2. Prepare the dry ingredients:
    • In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt.
  3. Prepare the wet ingredients:
    • In another bowl, whisk the eggs, melted butter, almond milk, erythritol, and vanilla extract until fully combined.
  4. Combine the wet and dry ingredients:
    • Pour the wet ingredients into the dry ingredients and mix well until you have a smooth batter. If using, fold in the sugar-free chocolate chips for extra chocolate chunks.
  5. Bake the cake:
    • Pour the batter into the prepared loaf pan and smooth out the top.
    • Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake in the last few minutes to ensure it doesn’t overcook.
    • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  6. Optional frosting:
    • While the cake is cooling, you can prepare the frosting. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
    • Whisk in the cocoa powder, erythritol, and vanilla extract until the mixture is smooth. Let it cool slightly before spreading it over the cooled cake.
  7. Serve:
    • Once the frosting has set (if using), slice the cake and enjoy! It’s perfect for dessert or as a treat with your coffee.

Tips:

  • Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. The cake also freezes well for longer storage.
  • Sweeteners: You can use any keto-friendly sweetener, like stevia or monk fruit, but erythritol works particularly well in baked goods.
  • Chocolate Chips: The optional sugar-free chocolate chips give the loaf an extra burst of chocolate flavor, but they can be omitted if you want a simpler cake.

Enjoy your Keto Chocolate Loaf Cake! It’s rich, moist, and perfect for a low-carb dessert or snack.