Servings: 8 servings
Calories: 250kcal
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol or preferred keto sweetener
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs separated
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1/4 cup sugar-free dark chocolate melted
- Powdered erythritol for dusting optional
Instructions
- Preheat your oven to 350F (175C) and grease a 9-inch round cake pan.
- Whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, beat the egg yolks, melted butter, vanilla extract, and melted chocolate until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely. Dust with powdered erythritol before serving if desired.
Notes
Chef's Tip: Fold the whipped egg whites in gently, a third at a time - this is what keeps the cake's texture light despite having no regular flour in it. Keto Swap: traditional wheat flour is replaced with almond flour.
Nutrition
Calories: 250kcal | Protein: 6g | Fat: 22g | Fiber: 3g
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