Keto German Chocolate Cake

Allergens

Eggs, Dairy (optional)

Ingredients

• 1 1/2 cups almond flour
• 3/4 cup unsweetened cocoa powder
• 1/2 cup Swerve confectioners sugar substitute
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, melted
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup almond milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8 inch cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, confectioners sugar substitute, baking soda, and salt.
3. Add the melted butter, eggs, and vanilla extract to the dry ingredients, stirring until well combined. Gradually add the almond milk, mixing until smooth.
4. Pour the batter into the prepared cake pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

Chef’s Insight

For an extra touch of indulgence, try serving this cake with a side of whipped cream made from heavy cream and Swerve confectioners sugar substitute.

Notes

This recipe is a low-carb and keto-friendly adaptation of the traditional German chocolate cake.