Indulge in a rich and decadent chocolate cake that’s both keto-friendly and delicious! This simple recipe is perfect for satisfying your sweet tooth while staying on track with a healthy lifestyle.
Ingredients
2 cups blanched almond flour
1 cup granular Swerve sugar substitute
1 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 stick salted butter, melted
2 eggs
1 cup unsweetened almond milk
Non-stick olive oil cooking spray
Toppings (Optional):
Sugar-free whipped cream
Sugar-free chocolate syrup
Lily’s sugar-free chocolate chips
Instructions
Combine Dry Ingredients
In a large bowl, mix together the almond flour, Swerve, cocoa powder, and baking powder until fully combined.Add Wet Ingredients
Stir in the vanilla extract and melted butter. Add the eggs and almond milk, mixing well.Blend
Use a hand mixer to blend the batter until smooth and creamy.Prepare the Pan
Spray a cupcake tray with non-stick olive oil cooking spray.Portion & Bake
Evenly distribute the batter into the cupcake tray. Bake in a preheated oven at 350°F (175°C) for 25 minutes.Cool & Garnish
Allow the cakes to cool completely, then top with sugar-free whipped cream, a drizzle of sugar-free chocolate syrup, and Lily’s sugar-free chocolate chips.
Nutrition Notes
Calories: 5 kcal (for the chocolate syrup)
Sugar: 0 g (using Swerve and sugar-free toppings)
Dietary Features: Keto, gluten-free, and sugar-free