Ingredients
– 1 ¾ cups almond flour
– ½ cup unsweetened cocoa powder
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup granulated erythritol (or your preferred keto sweetener)
– ½ cup unsalted butter, softened
– 4 large eggs
– 1 teaspoon vanilla extract
– ½ cup unsweetened almond milk
Equipment Needed
– Mixing bowls
– Whisk
– Rubber spatula or wooden spoon
– 9×5 inch loaf pan
– Parchment paper (optional)
– Electric mixer (optional, but helpful)
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). I love the smell of butter and chocolate wafting through my kitchen as the oven warms up! Next, in a medium bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the softened butter and erythritol until creamy and fluffy. I find that using an electric mixer saves time and helps get a perfect consistency. Once that’s achieved, add in the eggs, one at a time, followed by the vanilla extract. This is where the magic begins to happen! (See the next page below to continue steps…)