This delicious chocolate cake has just 2 grams of net carbs per serving. It’s rich, chocolatey, indulgent and totally Keyto-approved!
1/2 cup almond flour
1/4 cup golden flaxseed meal finely ground
1 tsp baking powder
5 tbsp unsalted grass fed butter
1/3-1/2 cup xylitol
1/3 cup cocoa powder (make sure it’s a level scoop and not packed densely)
1/4 tsp kosher salt
1/2 tsp espresso powder
2 eggs, room temperature
Each batch of the recipe yields an 8-inch round cake. If you’d like more than one layer, simply double or triple the recipe.
Position a rack in the bottom third of the oven and preheat to 350 degrees F. Grease, dust with cocoa, and line an 8-inch cake pan, and set aside.
In a medium bowl, combine the almond flour, flaxseed meal, and baking powder using a whisk. Set aside.
Add the butter, xylitol, cocoa powder, salt and espresso powder to a large bowl. Over a hot water bath, melt the ingredients whisking frequently until the sweetener has dissolved/melted. Stir to mix thoroughly, remove from heat, and allow to cool slightly.
Once the mixture from step 4 has cooled a bit, whisk in 1 egg at a time making sure each is incorporated well and the texture is smooth.
Whisking constantly, add the dry mixture from step 3 to the wet ingredients until completely blended. This should take roughly a minute or two of constant stirring/whisking.
Pour the batter into the prepared cake pan(s).
Bake for 13-19 minutes until a toothpick comes out just clean – don’t overcook, no one likes a dried out cake!. Start testing the cake with the toothpick around the 12 minute mark to ensure it doesn’t dry out.
When the cake has reached the desired doneness, remove from the oven and set on a cooling rack for at least 30 minutes.
If you’re making a layer cake, chill each of the layers after they come to room temperature. This will help make the icing process easier and gives the cake a bit more stability. Xylitol can make the cake a bit fragile so handle with care.
Icing the cake and Enjoy!