“German Snack: Keto-Friendly Chocolate Fondant Cake”

Allergens

Nuts (Almond Flour)

Ingredients

• 1. 1 cup almond flour 2. 1/2 cup cocoa powder 3. 1/2 cup erythritol, granulated 4. 4 large eggs 5. 1/2 cup unsalted butter, melted and cooled 6. A pinch of salt 7. 1 teaspoon vanilla extract 8. 1 teaspoon baking powder 9. Fresh raspberries for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs and vanilla extract until well combined. Slowly add the melted butter, mixing well.
4. Pour the egg mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Pour the batter into your prepared cake pan and smooth the top with a spatula.
6. Bake for 20 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool in the pan for about 15 minutes, then remove from the pan and let it cool completely on a wire rack.
7. Before serving, garnish with fresh raspberries to contrast the dark chocolate cake.

Chef’s Insight

This keto-friendly chocolate fondant cake is not just low in carbs but also full of flavor and indulgence.

Notes

Make sure to cool the cake before slicing or it may crumble apart.