Ingredients:

  • 1 ½ cups (168g) Almond Flour, finely ground
  • ⅓ cup (30g) Unsweetened Cocoa Powder, Dutch-processed preferred
  • ½ cup (50g) Whey Protein Powder, unflavored (or chocolate flavored for extra kick!)
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Sea Salt
  • 4 Large Eggs
  • ½ cup (120ml) Unsweetened Almond Milk
  • ½ cup (120ml) Melted Coconut Oil, cooled slightly (or unsalted butter, melted)
  • ½ cup (100g) Erythritol (or your preferred low-carb sweetener)
  • 1 tsp Vanilla Extract
  • ⅓ cup (50g) Sugar-Free Chocolate Chips (optional, but highly recommended!)
  • ½ cup (120ml) Heavy Cream (for ganache, optional)
  • 4 oz (115g) Sugar-Free Chocolate, chopped (for ganache, optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pan (or line with parchment paper).
  2. In a large bowl, whisk together almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt. Ensure no lumps remain.
  3. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, erythritol, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Fold in chocolate chips (if using).
  5. Pour batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
  6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  7. Heat heavy cream in a small saucepan over medium heat until simmering. Remove from heat and pour over chopped sugar-free chocolate. Let sit for 1 minute, then whisk until smooth and glossy (for ganache, optional).
  8. Once the cake is completely cooled, pour the chocolate ganache (if using) over the top, letting it drip down the sides (for ganache, optional).