Chocolate Almond Cake

Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.

In a bowl, whisk almond flour, cocoa powder, sweetener, baking powder, and salt.

For this step: 2 cups almond flour, ½ cup unsweetened cocoa powder, 1 cup powdered erythritol or monk fruit sweetener, 1 tsp baking powder, ½ tsp salt, ¼ cup sliced almonds (for topping)

In another bowl, whisk eggs, melted butter, almond milk, and almond extract until smooth.

For this step: 4 large eggs, ½ cup butter (melted), ½ cup unsweetened almond milk, 1 tsp almond extract (or vanilla extract), ¼ cup sliced almonds (for topping)

Combine wet and dry ingredients, mixing until batter is smooth.

Pour batter into cake pan and smooth the top. Sprinkle sliced almonds on top.

For this step: ¼ cup sliced almonds (for topping)

Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

Cool completely before slicing and serving.