Keto Chocolate Cake
Satisfy your sweet tooth without the carbs with this irresistibly moist keto chocolate cake that's rich in flavor and perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup Almond flour Can substitute with sunflower seed flour for nut-free option.
- 1/2 cup Unsweetened cocoa powder Do not use sweetened cocoa.
- 1 tsp Baking powder
- 1/2 tsp Salt Regular salt.
- 3 large Eggs Room temperature.
- 1/2 cup Erythritol or monk fruit sweetener Adjust based on sweetness preference.
- 1 tsp Vanilla extract
- 1/2 cup Strong coffee or espresso Enhances chocolate flavor.
Optional Add-ins
- 1/2 cup Sugar-free chocolate chips Add right before baking for gooey texture.
- 2 tbsp Peanut butter Swirl into batter before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine the almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk together the eggs, erythritol, vanilla extract, and coffee.
- Combine the wet and dry ingredients and mix until just combined.
- If using, gently fold in optional chocolate chips or peanut butter.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Serving
- Let the cake cool completely before cutting.
- Serve with optional toppings like whipped cream or fresh berries.
Notes
Do not overmix the batter to avoid a dense texture. Taste the batter for sweetness before baking. Leftovers can be stored unfrosted at room temperature or refrigerated if frosted. Can freeze slices individually for later.