1 ¾ Cup Blanched Almond Flour ⅓ Cup Unsweetened Cocoa Powder ⅔ Cup Swerve (erythritol) ¾ Tsp Baking Soda ¾ Tsp Baking Powder Pinch of Salt 3 Eggs 2 ½ Tbsps Melted Coconut Oil Heaping ¼ Cup Unsweetened Almond Milk 1 Tsp pure vanilla extract
OPTIONAL KETO CHOCOLATE CREAM FROSTING: 2 Sticks Cream Cheese (room temperature) Just less than 1 Cup Swerve (erythritol) 1 Cup Unsweetened Cocoa Powder ½ Cup Unsweetened Vanilla Almond Milk
or You can simply melt 100% cacao (unsweetened) and add swerve to sweetened it.
Preheat your oven to 350 Degrees.
Takeout the eggs and cream cheese, and start bringing them up to room temperature.
Now, start adding all of the dry ingredients for the keto chocolate cake to a large bowl.
Mix and combine the dry ingredients, and then add the wet ingredients.
Fold the wet ingredients into the dry ingredients until a thick cake batter forms.
Once it does, coat a round 7" pan with coconut oil and add the cake batter to the pan.
Once you've added the batter, spread it out evenly in the pan, and then bake it in the oven for 20-25 minutes.
The cake will be done when the edges of the cake just start to pull away from the pan itself.
While the cake is baking, make the frosting...if you're making the frosting or the chocolate ganache.
So, in a large bowl add the cream cheese and cream it with a hand mixer.
Once it is creamed, add all of the other ingredients into the bowl, and then fold them into one another until a thick frosting forms.
Now, when the cake is done baking let it cool down in the pan itself.
Once it's cooled transfer the cake to a plate/cake stand flipping it upside down in the process.
Now, add the frosting, and use a spatula to evenly distribute it around the keto cake.
Once the frosting is applied, the cake is done!