Ingredients
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated erythritol or your favorite keto sweetener
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or coconut milk)
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Toothpick for testing doneness
Step-by-Step Instructions
To begin, preheat your oven to 350°F (175°C). I always make sure to do this first to ensure my cake bakes evenly. In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt. Whisk these dry ingredients together until they’re well blended. The smell of cocoa wafting up is absolutely divine and gets me even more excited about what’s to come! (See the next page below to continue steps…)