Servings: 8 pieces
Calories: 135kcal
Ingredients
- 7 tablespoon butter unsalted
- ½ cup almond flour
- 1 oz cocoa powder approx. ¼ cup, unsweetened
- 1 pinch salt
- 2 large eggs room temperature!
- ¾ cup powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an approximately 7-inch springform pan.
- Melt the butter and set aside to cool slightly. Sift together the flour, cocoa powder, and salt, and mix thoroughly. Set aside.
- Using an electric whisk, whisk together the eggs, erythritol (plus optional stevia), and vanilla extract. Keep whisking for at least 5 minutes straight until you get a nice, pale, and foamy mixture.
- Carefully fold the flour-cocoa mixture into the egg mixture and stir until just combined.
- Fold in the melted butter. Stir until fully incorporated and then pour into the prepared pan.
- Bake on the lower rack of the oven for 18 - 22 minutes until the center is lightly set. Don't overbake if you don't want a gooey and not a dry cake.
- Cool for 20 minutes on a wired rack. Serve warm. The cake can be stored in an airtight container for 4 days. Before serving, warm a piece in a microwave on medium for 30 seconds.
Video
Nutrition
Calories: 135kcal | Carbohydrates: 3.7g | Protein: 3g | Fat: 12.6g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.4g | Sodium: 56mg | Potassium: 85mg | Fiber: 1.7g | Sugar: 0.3g | Calcium: 21mg | Magnesium: 24mg | NET carbs: 2g
Did you make this? Tag us on instagram!We love seeing what you’ve made! Tag us on Instagram @mysweetketo or leave a comment & rating below.