⅓cupPowdered Sugar-free Sweetener I used powdered erythritol or icing sugar if not keto
¼cupUnsweetened Almond Milkat room temperature, not cold!
Preheat oven at 160C (325F). Line the bottom of a 9-inch round cake pan with parchment paper. Slightly oil paper and sides of the 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 form on the top. Set aside.
In another bowl, whisk together the almond flour, unsweetened cocoa powder, crystal sweetener of choice, and baking powder, until evenly distributed.
Pour the egg mixture onto the dry ingredients and use a spoon to gently combine the ingredients and form a thick almond flour 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 35 - 40 minutes or until the center is set and a skewer inserted in the middle comes out clean, not wet but with few pieces of moist crumb on it.
Cool the cake on a cooling rack and wait until it reaches 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 to 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, using an electric beater beat the softened butter, with almond butter and almond milk until creamy
Beat the sugar-free powdered sweetener and unsweetened cocoa powder until fluffy and easy to spread. 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 tablespoons of almond milk at room temperature. Add 1 tablespoon at a time, beat, and stop adding when it reaches 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 the cake for 1 hour in the fridge for the best results.
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 spatula. Add the second cake layer on top, add 1/3 of the frosting on top of the cake layer, and repeat as before. Use the leftover 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 serves 12 slices. The nutrition panel card below is for one slice of one cake layer with no frosting using sugar-free keto sweeteners (erythritol).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.