Okay, so now is the time for chocolate. While you can choose from a number of chocolate–something recipes here on My Sweet Keto, this is the number one recipe if you are into the gooey stuff. I’m talking crunchy on the outside and delightfully gooey, almost runny, on the inside. Not to mention the amount of chocolate! Have I mentioned chocolate?
Make sure you get some quality cocoa powder. Ordinary (kind of reddish color) or Dutch (darker color), whatever tastes best to you. This cake is not about rising up. At first, it does puff up as it is baked but collapses when cooled. That’s not wrong. On the contrary, it is the whole point of this heavenly chocolate dessert.
Make sure you get some quality cocoa powder. Ordinary (kind of reddish color) or Dutch (darker color), whatever tastes best to you. This cake is not about rising up. At first, it does puff up as it is baked but collapses when cooled. That’s not wrong. On the contrary, it is the whole point of this heavenly chocolate dessert.
You’ll Need:
- 7 tbsp. butter unsalted
- 1/2 cup almond flour
- 1 oz. cocoa powder approx. 1/4 cup, unsweetened
- 1 pinch salt
- 2 large eggs
- 3/4 cup powdered erythritol
- 1/16 tsp. stevia extract optional - to taste
- 1 tsp. vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and lightly grease an approximately 7-inch springform pan.
- Melt the butter and set aside to cool slightly. Sift together the flour, cocoa powder, and salt, and mix thoroughly. Set aside.
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