Servings: 9 Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes
Ingredients:
- 1 cup almond flour
- 1 cup erythritol
- 1 cup unsweetened cocoa powder
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8×8-inch dish.
- Mix almond flour, erythritol, cocoa, melted butter, eggs, and vanilla until smooth.
- Pour into dish and bake for 25-30 minutes until set.
- Cool slightly and dust with powdered erythritol. Serve warm.
Nutritional Information (per serving):
- Calories: 240 kcal
- Carbohydrates: 6g (Net Carbs: 3g)
- Protein: 6g
- Fat: 22g
- Fiber: 3g
- Sugar: 1g
Tips:
- Use Dutch-process cocoa for richer flavor.
- Add nuts for crunch.
- Store in fridge for up to 5 days.
#DiabeticFriendly #LowCarbDessert #KetoChocolateCake #CuppaCuppaCake