Description
A rich and decadent Keto Chocolate Kahlua Cake that is low in carbs and perfect for those on a keto diet.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 cup erythritol or your preferred low-carb sweetener
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- ½ cup unsalted butter, melted
- ½ cup sugar-free Kahlua or coffee-flavored syrup
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt. Whisk thoroughly to ensure all dry ingredients are evenly mixed.
- In another bowl, beat the eggs until they are frothy. Add melted butter, Kahlua, and vanilla extract, and stir until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just blended.
- Slowly pour in the almond milk and mix until the batter is smooth and uniform in consistency.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Once cooled, you can frost with keto-friendly frosting or enjoy plain.
Notes
- This cake can be topped with keto-friendly frosting or served plain.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg