Ingredients:

For the Cake:

  • 2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup powdered erythritol or another low-carb sweetener
  • 1/2 cup melted butter or coconut oil
  • 4 large eggs
  • 1/2 cup unsweetened almond milk or any keto-friendly milk alternative
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • A pinch of salt

For the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 4 oz dark chocolate (at least 70% cocoa), chopped
  • 2 tablespoons powdered erythritol or another low-carb sweetener (optional)

Instructions:

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
  2. In a large bowl, whisk together almond flour, cocoa powder, powdered sweetener, baking powder, and a pinch of salt.
  3. In another bowl, whisk together melted butter or coconut oil, eggs, almond milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before removing it from the pan.

For the Chocolate Ganache:

  1. In a small saucepan, heat the heavy cream until it just starts to simmer.
  2. Place the chopped dark chocolate in a heatproof bowl.
  3. Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate.
  4. Stir the mixture until smooth. If desired, add powdered sweetener and mix well.
  5. Let the ganache cool for a few minutes before pouring it over the cooled cake.
  6. Spread the ganache evenly over the cake.
  7. Allow the ganache to set before slicing and serving.