Hawaiian Snack Cake – A Keto Delight

Allergens

Eggs, Almonds, Coconut

Ingredients

• 1. 2 cups almond flour 2. 3 large eggs 3. 1/4 cup coconut oil, melted 4. 1/4 cup unsweetened cocoa powder 5. 1 teaspoon baking powder 6. 1/2 cup Swerve sweetener (erythritol) 7. 1 teaspoon vanilla extract 8. A pinch of salt

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together the eggs, coconut oil, sweetener, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Transfer the batter to a greased 8 inch cake pan.
6. Bake for 20 25 minutes or until a toothpick inserted in the center comes out clean.
7. Let it cool, then dust with powdered Swerve sweetener.

Chef’s Insight

The key to this recipe is finding the right balance between almond flour, cocoa powder, and sweetener to achieve the perfect keto-friendly dessert.

Notes

You can use powdered erythritol or another keto-friendly sweetener for dusting.