Chocolate Almond Cake
A rich and moist keto chocolate almond cake made with almond flour and cocoa. Naturally gluten-free, low-carb, and topped with sliced almonds for a decadent yet guilt-free dessert.
Ingredients
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- 1 cup powdered erythritol or monk fruit sweetener
- 1 tsp baking powder
- ½ tsp salt
- 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)
Instructions
- 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.
- In another bowl, whisk eggs, melted butter, almond milk, and almond extract until smooth.
- Combine wet and dry ingredients, mixing until batter is smooth.
- Pour batter into cake pan and smooth the top. Sprinkle sliced almonds on top.
- Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before slicing and serving.