Ingredients (8-inch cake)
Cake
2 cups almond flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered erythritol (or monk fruit blend)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1/2 cup melted butter (or coconut oil)
1/2 cup unsweetened almond milk
1 tsp vanilla extract
Optional (for extra moisture):
1/4 cup sour cream or Greek yogurt (keto-friendly)
Instructions (Cake)
Preheat oven to 350°F (175°C).
Grease and line an 8-inch cake pan.
Mix dry ingredients in one bowl.
Mix wet ingredients in another.
Combine until smooth.
Pour into pan.
Bake 22–28 minutes until center is set.
Cool completely before frosting.
Keto Chocolate Fudge Frosting (Thick & Glossy)
Ingredients
1/2 cup butter, softened
4 oz cream cheese (room temp)
1/3 cup unsweetened cocoa powder
1/2 cup powdered erythritol
1/4 cup heavy cream
1 tsp vanilla
Instructions
Beat butter and cream cheese until fluffy.
Add cocoa and sweetener.
Add heavy cream slowly until smooth and thick.
Beat until glossy and spreadable.
For ultra-fudge texture like the image:
Melt 1/4 cup sugar-free chocolate and blend into frosting.
Approximate Macros (Per Slice – 10 slices)
Net Carbs: 3–4g
Fat: 25g
Protein: 6g
