Keto-Friendly Ghanaian Coconut & Almond Fudge Cake

Allergens

Almonds, Eggs

Ingredients

• 1 cup (240g) almond flour
• 1/2 cup (100g) unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 5 large eggs, room temperature
• 3/4 cup (150g) erythritol or another keto
• friendly sweetener
• 1/2 cup (120ml) unsweetened almond milk
• 1/2 cup (120ml) melted coconut oil
• 1 teaspoon pure vanilla extract
• 1/2 cup (50g) unsweetened shredded coconut, toasted
• Optional: fresh berries for garnish

Instructions

1. a. Preheat your oven to 350°F (180°C). Grease an 8 inch (20cm) round cake pan and line the bottom with parchment paper. b. In a medium bowl, whisk together almond flour, cocoa powder, salt, and baking soda. Set aside. c. In a large mixing bowl, beat eggs and erythritol until pale and creamy. Add in almond milk, melted coconut oil, and vanilla extract, mixing well. d. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in toasted shredded coconut. e. Pour the batter into the prepared cake pan and smooth the top. Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before cutting into slices.

Chef’s Insight

The combination of almond flour, unsweetened cocoa powder, and toasted coconut creates a rich, fudgy texture that is perfect for a keto dessert.

Notes

Make sure to use unsweetened cocoa powder and keto-friendly sweetener to keep the recipe low in carbs.