Keto Cake
A delightful low-carb cake that satisfies your sweet tooth without the guilt.
Ingredients
Dry Ingredients
- 2 cups Almond flour Can be substituted with other nut flours.
- 1 cup Erythritol or another keto-friendly sweetener Provides sweetness.
- 2 tsp Baking powder For leavening.
- 1/2 cup Unsweetened cocoa powder Optional for a chocolaty flavor.
Wet Ingredients
- 4 large Eggs Beaten until fluffy.
Instructions
Baking
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, and baking powder.
- In another bowl, beat the eggs until fluffy, then add them to the dry mix.
- Combine everything thoroughly to form a smooth batter.
- Pour the batter into a greased cake pan.
- Bake for about 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before serving.
Notes
Wrap leftovers in plastic wrap or aluminum foil and store in the refrigerator for up to a week. For longer storage, freeze individual slices in airtight containers for up to three months. Always thaw before serving.
Net carbs: 3 g per serving (the erythritol is subtracted).