Dairy Free Keto Chocolate Cake that is perfectly moist and delicious.
Try batching this out into cupcakes too for easy portion control!
2-1/2 cups sifted almond flour
1/4 cup unsweetened cocoa powder
3 tablespoons baking powder
1/4 cup granulated sugar substitute
1/4 cup brown sugar substitute (I used Lakanto golden)
1 cup dairy free dark chocolate sugar free chocolate chips
4 oz unsweetened dark chocolate (Bakers chocolate)
1/2 cup coconut oil
1/2 cup almond butter, fluid
1/2 cup unsweetened almond milk
4 eggs, whisked
2 tablespoons vanilla extract
Preheat oven to 350 Degrees Farenheit. Grease a standard 10 cup bundt cake pan.
Sift all dry ingredients (except the chocolates) together and set aside
In a large microwave bowl , metled the coconut oil and 4 oz of unsweetned chocolate in 30 second intervals, stirring until melted (Mine took 1-1/2 minutes)
Add in the vanilla extract to this and stir very well. Add the remaining wet ingredients (almond butter, eggs, almond milk)
Pour the wet ingredients into the dry and mix very well. Carefully fold in the chocolate chips.
Pour into your cake pan and bake for 40 minutes, or until a toothpick comes out clean.
Allow cake to cool for approximately 15 minutes, then remove from mold and allow remainder of cooling period on a wire rack.
Top with strawberries if desired.