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Keto Almond Flour Chocolate Cake

A delightful, rich dessert that satisfies sweet cravings while keeping you on track with your low-carb lifestyle.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: Keto
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 150 ml regular olive oil (plus more for greasing) Adds smooth richness and moisture to your cake.
  • 150 ml boiling water Helps in creating a rich chocolate paste.
  • 2 tsp best vanilla extract Brings warmth and nostalgia.
  • 3 large eggs Provides richness, structure, and moisture.
  • Stevia to taste Stevia For a naturally sweet taste without the carbs.
Dry Ingredients
  • 150 grams almond flour Gives the cake its lovely nutty flavor and moist texture.
  • 50 grams good-quality cocoa powder (sifted) For deep, chocolatey flavor.
  • 1/2 tsp baking soda Ensures cake rises perfectly.
  • 1 pinch salt Enhances sweetness and balances flavors.

Method
 

Preparation
  1. Preheat your oven to 170°C (325°F) and grease an 8-inch springform pan with olive oil, lining the base with baking parchment.
  2. In a bowl, whisk the cocoa powder into the boiling water to create a smooth chocolate paste. Add the vanilla extract and mix well. Set aside to cool.
  3. In another bowl, combine almond flour, baking soda, and salt, whisking to ensure even distribution.
  4. Using an electric whisk or stand mixer, whisk together the olive oil, eggs, and stevia for about three minutes until pale and frothy.
  5. Add the cooled cocoa mixture to the wet ingredients, mixing until blended, then gradually add the almond flour mixture until just combined.
Baking
  1. Pour the batter into the prepared cake tin and bake for about 30 minutes, checking at 25 minutes with a toothpick; it should come out mostly clean.
  2. Once done, let the cake cool for about 10 minutes.

Notes

Consider topping with sweetened whipped cream for extra indulgence. Store in an airtight container in the fridge for up to 5 days or freeze individual slices for up to 3 months.