Chocolate Keto Cake
A rich and moist chocolate cake that's keto-friendly, using almond flour and a sugar substitute for a delightful guilt-free dessert.
Ingredients
Dry Ingredients
- 1.5 cups almond flour You can substitute with coconut flour, adjustments may be needed.
- 0.5 cups unsweetened cocoa powder Provides deep chocolate flavor.
- 1 tsp baking soda Helps the cake rise.
- 0.5 tsp baking powder For additional leavening.
- 0.5 cups sugar substitute Erythritol is recommended.
- 1 pinch sea salt Optional, enhances flavor.
Wet Ingredients
- 3 large eggs Room temperature is best.
- 0.5 cups unsweetened applesauce Can substitute with Greek yogurt.
- 0.25 cups melted butter Alternatively, use coconut oil for dairy-free.
- 1 tsp vanilla extract Adds depth of flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
- In a medium bowl, whisk together almond flour, cocoa powder, baking soda, baking powder, and sea salt.
- In another bowl, beat the eggs and mix in the applesauce, melted butter, and vanilla until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Consider adding sugar-free chocolate chips to the batter or top the cooled cake with whipped coconut cream for extra flavor. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week.