Servings: 12 Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 1 hour
Ingredients:
- 2 cups almond flour
- 1/2 cup cocoa powder (unsweetened)
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup heavy cream (for frosting)
- 1/4 cup cocoa powder (for frosting)
- 1/4 cup erythritol (for frosting)
Instructions:
- Preheat oven to 350°F (175°C). Grease two 8-inch round pans.
- Mix almond flour, cocoa, erythritol, baking powder, and salt.
- Stir in melted butter, eggs, and vanilla until smooth.
- Divide batter between pans and bake for 25-30 minutes until a toothpick comes out clean.
- For frosting: Whip heavy cream, cocoa, and erythritol until stiff peaks form. Frost cooled cake.
Nutritional Information (per serving):
- Calories: 220 kcal
- Carbohydrates: 6g (Net Carbs: 3g)
- Protein: 6g
- Fat: 20g
- Fiber: 3g
- Sugar: 1g
Tips:
- Use Dutch-processed cocoa for richer flavor.
- Chill frosting before spreading for easier application.
- Store in fridge for up to 5 days.
#DiabeticFriendly #LowCarbDessert #KetoChocolateCake #MahoganyCake