Preheat oven at 160C (325F). Grease a 9 inch round cake pan with coconut oil or butter. Set aside.
In a large mixing bowl, using an electric beater, beat eggs, melted coconut oil (or butter), unsweetened almond milk and vanilla together for 45 seconds on medium/high speed or until fluffy and small bubbles forms on the top. Set aside.
In another bowl, stir together the almond flour, unsweetened cocoa powder, sugar free crystal sweetener and and baking powder.
Pour the egg mixture onto the dry ingredients and use a manual whisk to gently combine the ingredients together and form the chocolate cake batter.
Transfer the cake batter into the prepared round cake pan and place the pan in the center rack of your oven.
Bake for 40-45 minutes or until the center is set and a skewer inserted in the middle come out clean but still wet and moist. If it comes out with crumbs on the skewer keep baking but it's better to keep the center slightly moist for the best melt-in-your mouth cake texture.
Cool the cake in the pan for 5 minutes then transfer on a cooling rack and wait until it reach room temperature before frosting.
Repeat the same recipe to create a second cake layer if desired. Make sure you clean, dry and grease the cake pan again before adding the second cake batter in it.
Chocolate almond butter frosting
Make the frosting just before frosting the cake to keep it soft and easy to spread. In a large mixing bowl, beat the soft butter along with almond butter, until creamy and smooth.
Beat in the stevia drops, unsweetened cocoa powder and almond milk until fluffy and sweet. If your frosting is too dry, this can happen if your almond butter was a bit old/less oily, you can adjust the texture of the frosting by adding 1-4 tablespoon of almond milk at room temperature. Add 1 tablespoon at a time, beat and stop adding when it reach your favorite keto frosting texture. The more you add the fluffier and creamier it will be. Taste sweetness and adjust stevia drops to taste!
How to assemble a layer cake ?
Make sure both cake layers are cold before frosting your cake or the frosting will melt. I recommend you wait at least 3 hours after the cake has been baked or place cake 1 hour in the fridge for best result.
Place one cake layer on a plate, add 1/3 of the fresh frosting in the middle of the cake layer. Spread the frosting from the center to the edge using a flat tool or spatule. Add the second cake layer on top, add 1/3 of the frosting on top the cake layer and repeat as before. Use the left over frosting to spread on the sides of the cake.
You can store your cake in a cake box or airtight container in the fridge for up to 4 days.
Nutrition panel notes:The cake serve 12 slices. The nutrition panel card below is for one slice of one cake layer with NO frosting. If you make 2 layers of cake it means you bake two cakes. The net carbs will be 2 times the one shown on the panel plus frosting meaning 4.6 g net carbs per slice. Details below.
Net carbs for one slice, one cake layer, no frosting: 3.2 g
Nutrition panel for one slice, two cake layer , with frosting: Calories: 280 kcal, Fat: 22.4 g, Protein: 7.2g, Carbs : 8.3 g, Fibers: 3.7 g, Net carbs: 4.6 g,