Ingredients:

  • 1 ¾ cups Superfine Almond Flour (210 g)
  • ½ cup Unsweetened Dark Cocoa Powder (60 g), sifted
  • ¾ cup Granulated Keto Sweetener (Erythritol/Monk Fruit Blend, 150 g)
  • 1 ½ tsp Baking Powder
  • ½ tsp Salt
  • 3 Large Eggs, room temperature
  • ⅓ cup Unsalted Butter, melted (80 ml)
  • 1 tsp Vanilla Extract
  • ½ cup Hot Black Coffee (or Hot Water, 120 ml)
  • 4 oz Full Fat Cream Cheese, softened (115 g)
  • ½ cup Powdered Keto Sweetener (Erythritol/Monk Fruit Blend, 60 g)
  • ½ cup Cold Heavy Whipping Cream (120 ml)
  • ½ tsp Vanilla Extract (for filling)
  • 4 oz Sugar-Free Chocolate Chips (115 g)
  • ⅓ cup Heavy Whipping Cream (for glaze, 80 ml)
  • 1 Tbsp Unsalted Butter (for glaze)
  • Pinch of Salt (Optional, for glaze)

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F (175°C). Line an 8x8 inch square pan with parchment paper, leaving an overhang.
  2. Combine Dry Ingredients: Sift together the almond flour, cocoa powder, granulated sweetener, baking powder, and salt in a large bowl. Whisk well to ensure even distribution.
  3. Combine Wet Ingredients & Mix Batter: In a separate bowl, whisk the eggs, melted butter, and 1 tsp vanilla. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined.
  4. Add Hot Liquid and Bake: Slowly pour in the hot coffee or water while mixing on low speed. Pour the thin batter into the prepared pan. Bake for 28–30 minutes, or until a toothpick comes out with only moist crumbs attached. Cool completely (1–2 hours) before slicing.
  5. Prepare the Filling: Whip the cold heavy cream and ½ tsp vanilla in a chilled bowl until stiff peaks form. Set aside. In a separate bowl, beat the softened cream cheese and powdered sweetener until light and smooth. Gently fold in the whipped cream and chill the filling for 15 minutes.
  6. Assemble the Cake: Using a long, sharp serrated knife, carefully slice the completely cooled cake horizontally to create two even layers. Place the bottom layer on a serving platter. Spread the chilled filling evenly across the bottom layer.
  7. Cap the Cake: Gently place the top layer back onto the filling and press lightly.
  8. Prepare the Glaze: Combine the sugar-free chocolate chips, ⅓ cup heavy cream, 1 Tbsp butter, and salt (if using) in a small saucepan over low heat until smooth and glossy.
  9. Glaze the Cake: Allow the glaze to cool slightly (5–10 minutes) until it thickens to the consistency of thick pouring cream. Pour the glaze over the center of the assembled cake and gently spread it to the edges.
  10. Final Chill: Refrigerate the cake for at least 30 minutes to allow the filling and glaze to set completely before slicing and serving.