Ingredients
- 2 cups (200g) almond flour
- 1 cup Swerve sweetener granular
- 2/3 cup (60g) cocoa powder sifted
- 1/4 cup (25g) coconut flour
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 4 large eggs at room temperature
- 1/2 cup avocado oil canola or grapeseed would work too
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
- 1 batch Keto Chocolate Frosting
Instructions
- Preheat your oven to 350°F and line the bottom of two 8-inch cake pans with parchment paper. Rub or spray the sides with cooking oil to prevent the cake from sticking.
- In a large bowl, whisk all the ingredients up to the eggs (not including the eggs).
- Add in the eggs, oil, and vanilla extract, and whisk until well combined.
- While constantly whisking to prevent the eggs from cooking, slowly pour in the boiling water and whisk until well combined.
- Divide the batter between the two pans and bake in the oven until a toothpick inserted in the center comes out clean, about 30 minutes.
- Let cakes cool completely in their pans before frosting. Frosting too soon can melt the frosting and stop the cakes from firming up properly.
- Decorate with frosting and enjoy!
