Ingredients
2 cups almond flour
3/4 cup unsweetened cocoa powder
1/2 cup pure erythritol
1 1/2 teaspoons baking powder
1 teaspoon espresso powder
1 1/2 cups unsalted butter, softened
4 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
Instructions
Preheat oven to 350°F (177°C). Line a 9-inch round pan with parchment paper.
In a bowl, whisk almond flour, cocoa powder, erythritol, baking powder, espresso powder, and sea salt.
In another bowl, cream butter until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Gradually add dry ingredients to wet ingredients, mixing until homogeneous.
Pour batter into prepared pan. Bake for 35 minutes or until a toothpick inserted in center comes out clean.
Cool completely in pan before slicing into 12 wedges.
Notes
For dental health, use oil-based erythritol to avoid xylitol jaw issues.
For a gluten-free option, ensure cocoa powder is processed in a gluten-free facility.
Store in an airtight container at room temperature up to 3 days.
For dairy-free: substitute butter with coconut oil and use pasteurized egg whites.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 240
- Sugar: 2g
- Sodium: 80mg
- Fat: 17g
- Saturated Fat: 8g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg