Ingredients:
- 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)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, powdered erythritol, baking powder, baking soda, and salt until well combined.
- 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.
- Gradually add the boiling water to the batter while mixing on low speed. The batter will be thin, but that’s normal.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 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 about 10 minutes. Then transfer it to a wire rack to cool completely.
- 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.