Description
Unassuming and foolproof, this easy keto chocolate snack cake is delicious and made in your blender! Low carb and gluten free.
Ingredients
Scale
- 1/2 cup butter, softened
- 1 cup granulated erythritol sweetener**
- 3 eggs
- 1 tsp vanilla extract
- 1 1/2 cups superfine almond flour**
- 1/3 cup coconut flour
- pinch of salt
- 2 tsp baking powder
- 1/4 tsp xanthan gum**
- 1/3 cup unsweetened premium cocoa powder**
- 1 cup unsweetened vanilla almond milk
Instructions
- Preheat oven to 350 degrees (F)
- Grease a 9 inch springform pan with butter or non stick spray.
- Combine all of the ingredients in a blender and blend about 2 minutes, or until smooth.
- Spoon the batter into the greased pan (it will be thick) and smooth out with a spatula.
- Bake at 350 degrees (F) for 60 minutes or until a toothpick inserted in the middle comes out clean and the cake has risen slightly.
- Remove and cool for 10 minutes before slicing.
- Dust with premium cocoa powder before serving.
Notes
** For best results, check out the IBIH Pantry Page to see the brands and types of products that I use and recommend!
- Prep Time: 5 mins
- Cook Time: 60 mins
- Category: Keto Chocolate Dessert
- Cuisine: European
Nutrition
- Serving Size: 1/8th cake
- Calories: 272
- Fat: 23g
- Carbohydrates: 4.5g net
- Protein: 10g