Keto Chocolate Fudge Cake
A rich and decadent chocolate cake, made with almond flour and sweetened with sugar-free chocolate, perfect for a keto diet.
Ingredients
- ●1 1/2 cups Almond flour
- ●1 cup Granulated sweetener (e.g. Swerve)
- ●1/2 cup Unsweetened cocoa powder
- ●4 Large eggs
- ●1/2 cup Melted coconut oil
- ●1 teaspoon Vanilla extract
- ●1/4 teaspoon Salt
- ●1 cup Sugar-free chocolate chips
Instructions
- 1
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- 2
In a medium bowl, whisk together almond flour, granulated sweetener, cocoa powder, and salt.
- 3
In a large bowl, whisk together eggs, melted coconut oil, and vanilla extract.
- 4
Add the dry ingredients to the wet ingredients and mix until well combined.
- 5
Melt the sugar-free chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 6
Pour the batter into the prepared pans and smooth the tops.
- 7
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 8
Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- 9
Once the cakes are cool, melt the remaining chocolate chips and spread over the top of one of the cakes.
- 10
Place the second cake on top of the chocolate layer and frost with the remaining melted chocolate.