• 1 ½ cups almond flour
  • ½ cup cocoa powder (unsweetened)
  • ½ cup powdered erythritol or any low-carb sweetener of your choice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 large eggs
  • ½ cup unsalted butter, melted
  • ½ cup unsweetened almond milk (or any low-carb milk of your choice)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Sugar-free chocolate ganache for topping (optional)
  • Sugar-free whipped cream for serving (optional)


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, cocoa powder, powdered erythritol, baking powder, baking soda, and salt until well combined.
  3. Add the eggs, melted butter, almond milk, and vanilla extract to the dry ingredients. Mix well using an electric mixer until the batter is smooth.
  4. Gradually add the boiling water to the batter while mixing on low speed. The batter will be thin, but that’s normal.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
  8. Once the cake has cooled, you can optionally top it with sugar-free chocolate ganache and decorate it with sugar-free whipped cream, if desired.

Nutritional Information (per serving):

  • Calories: 280
  • Total Fat: 25g
    • Saturated Fat: 10g
    • Trans Fat: 0g
  • Cholesterol: 102mg
  • Sodium: 257mg
  • Total Carbohydrate: 9g
    • Dietary Fiber: 5g
    • Sugars: 1g
  • Protein: 8g

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.