Almond Flour Chocolate Cake
Servings: 10 slices
Calories: 284kcal
A moist low carb chocolate cake made with almond flour
Print Recipe
Equipment
- 8 inch spring form cake tin
Ingredients
- ¾ cup Butter, unsalted softened at room temperature
- ½ cup monk fruit sweetener
- 4 large eggs separated
- 2 cups almond flour
- ⅓ cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 180C/350F degrees
- Whisk the butter and sweetener until light and fluffy.
- Add the four egg yolks and continue to whisk.
- Add the cocoa powder, almond flour, salt and baking powder and whisk.
- In a separate bowl, whisk the four egg whites until stiff peaks form.
- Gently fold the whisked eggs whites into the cake batter
- Pour the cake batter into a cake pan, lined with parchment paper and bake for 25-30 minutes until the cake is firm.
Notes
Makes 10 slices
Store in an air tight container in the fridge and it should last up to 5 days.
Nutrition
Serving: 1slice | Calories: 284kcal | Carbohydrates: 7g | Protein: 8g | Fat: 27g | Fiber: 3g | Net Carbohydrates: 4g