Ingredients
- Almond flour: 1 cup
- Cocoa powder: 1/3 cup (unsweetened)
- Granulated erythritol: 1/2 cup (or any keto sweetener of your choice)
- Baking soda: 1 tsp
- Salt: 1/4 tsp
- Apple cider vinegar: 1 tsp
- Vanilla extract: 1 tsp
- Olive oil: 1/4 cup
- Unsweetened almond milk: 1/2 cup
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or grease it lightly.
- Mix dry ingredients: In a large mixing bowl, whisk together almond flour, cocoa powder, erythritol, baking soda, and salt.
- Add wet ingredients: Create a small well in the center of the dry ingredients. Pour in apple cider vinegar, vanilla extract, olive oil, and almond milk. Mix until you get a smooth batter.
- Pour and bake: Transfer the batter into the prepared dish and spread it evenly. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Allow the cake to cool completely before slicing. You can dust it with some powdered erythritol or top it with keto whipped cream for extra indulgence!
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