Ingredients
1 1/2 cups almond flour
1/2 cup erythritol (sugar-free sweetener)
1/2 cup unsalted butter, softened
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup dark chocolate chips (70% or higher, optional)
8 oz cream cheese, room temperature
2 tbsp erythritol (for frosting)
1/2 tsp vanilla extract
Instructions
Preheat oven to 375°F (190°C)
Whisk almond flour, erythritol, eggs, vanilla, and 1 tbsp melted butter in a bowl until smooth
Press mixture into a greased 8-inch round cake pan
Mix remaining butter with 1/4 cup warm water and drizzle over dough
Bake for 18-20 minutes until edges pull away from pan
Let cake cool 10 minutes while preparing frosting
Beat cream cheese, 2 tbsp erythritol, and vanilla until smooth
Spread frosting over warm cake before slicing
Notes
Use a parchment-lined pan for easy slicing
Let cake cool completely before storing
Frosting can be substituted with whipped coconut cream for dairy-free option
Store in an airtight container for up to 4 days
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 0g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg