Ingredients
Scale
- 2 cups Super-fine blanched almond flour
- 1/2 cup Unsweetened cocoa powder
- 3/4 cup Granulated monk fruit sweetener or erythritol
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 3 Large eggs (room temperature)
- 1/2 cup Melted butter (unsalted)
- 1/2 cup Unsweetened almond milk or heavy cream
- 1 tsp Pure vanilla extract
- 1/2 cup Sugar-free dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or spray it with non-stick coconut oil spray. Line the bottom with parchment paper to ensure the cake releases easily after baking. Gather all your ingredients and ensure the eggs are at room temperature to prevent the melted butter from curdling when mixed.
- In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, granulated sweetener, baking powder, and salt. Ensure you break up any large clumps of almond flour or cocoa to create a smooth, consistent texture. This aeration helps the cake rise properly in the oven.
- In a separate medium bowl, beat the eggs lightly. Add the melted butter, almond milk, and vanilla extract. Whisk until well combined. Pour the wet mixture into the dry ingredients. Use a spatula to fold the batter together until no dry streaks remain. If you are using chocolate chips, fold them in gently at the end.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the pan on the center rack of the oven. Bake for 28 to 32 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan for at least 15 minutes. This is crucial because keto cakes are fragile while hot and need time to set. Run a knife around the edges and carefully invert the cake onto a wire rack to cool completely. Slice into 12 even wedges and serve as is, or top with a dollop of sugar-free whipped cream.
- Cook Time: 45 minutes