Updated: Dec 12, 2019
This is one of my favorite ketogenic desserts. With triple the chocolate of a regular cake, this dessert is sure to beat your cravings! This cake is also an incredible source of fat sure to keep you full and fueled. Brownie and cake lovers alike should definitely make this cake!
Total Time: 30 minutes
Macros for 1/4 of recipe:
Calories: 358 Fat: 35g Net Carbs: 6g Protein: 8g
(Ingredients can be purchased by clicking on the green link)
8 tbsp butter
2 tsp vanilla extract
3/4 cup powdered erythritol
1/2 cup almond flour
1/4 cup cocoa powder
2 large eggs
10 drops liquid stevia
1/4 cup Lily's Chocolate Chips
pinch of salt
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Let’s Do This!
Preheat oven to 350F.
Melt butter and bakers chocolate in the microwave, stir every 15 seconds until fully melted.
In a separate bowl, combine cocoa powder, almond flour, and salt.
In a large bowl, mix eggs, erythritol, stevia, and vanilla.
Whip this mixture until fluffy. NOTE it will likely not form peaks, but bubbles will form and it should grow in size.
Fold cocoa powder mixture into the egg mixture.
Fold butter/chocolate mixture into your batter.
Add Chocolate Chips.
Pour into greased baking pan (We used 8x8 casserole dish) and bake for 20 minutes.
Let your cake cool for 20 minutes so it can firm up. I know it will be difficult, but it’ll be worth it.
Devour your cake!
How We Did It!