Ingredients:

  • 1 stick (½ cup) Unsalted Butter (divided)
  • ½ cup Water (Boiling)
  • ¾ cup Unsweetened Cocoa Powder (divided)
  • 1 ½ cups Superfine Almond Flour
  • ¾ cup Granular Erythritol/Monk Fruit Blend
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt (for cake batter)
  • ¼ cup Heavy Cream or Full-Fat Sour Cream
  • 2 Large Eggs (room temperature)
  • 1 ½ teaspoons Vanilla Extract (divided)
  • 1 cup Powdered Erythritol/Monk Fruit Blend
  • Pinch of Salt (for frosting)
  • ¼ cup Toasted Pecans, finely chopped (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving some overhang on two sides for easy removal.
  2. In a small saucepan, combine 6 tablespoons of the butter and ½ cup of water. Bring to a rapid boil. Remove immediately from heat.
  3. Quickly whisk in ½ cup cocoa powder until completely dissolved and smooth. Set aside.
  4. In a large bowl, whisk together the almond flour, granular sweetener, baking soda, and salt. Sieve the almond flour to ensure a light crumb.
  5. In a separate bowl, whisk together the eggs, 1 teaspoon vanilla extract, and heavy cream (or sour cream).
  6. Pour the warm butter/cocoa liquid into the dry ingredients. Stir just until combined. Immediately fold in the egg/cream mixture. Do not overmix.
  7. Pour the batter into the prepared pan. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Approximately 5 minutes before the cake is done, start the frosting. In the medium saucepan, melt the remaining ¼ cup butter, ¼ cup heavy cream, and ¼ cup cocoa powder over medium heat. Bring to a gentle boil, stirring constantly.
  9. Remove the saucepan from the heat. Whisk in the powdered keto sweetener, ½ teaspoon vanilla, and pinch of salt immediately until the mixture is glossy and completely smooth.
  10. If using, stir in the chopped pecans.
  11. Remove the cake from the oven. Immediately and evenly pour the warm frosting over the entire surface of the cake. Do not spread it; let it settle naturally.
  12. Allow the cake to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to fully set the frosting (60–90 minutes).
  13. Once the frosting is firm, use the parchment sling to lift the cake out of the pan. Slice into 16 equal 'bites' using a sharp, hot knife.