Do you wish you could cut carbs without losing the indulgent dessert experience? At last, this rich, keto-friendly chocolate cake will make all your dreams come true! The addition of almond flour helps keep the cake moist and tender, while espresso powder amplifies the chocolate flavor. Looking to reduce carbs and sugar without sacrificing texture or flavor? This nicely dense, single-layer cake is sure to satisfy your cravings.
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Preheat the oven to 350°F with a rack in the middle. Lightly grease an 8" round pan.
Crack the eggs into a medium bowl. Add the cocoa, salt, espresso powder, and vanilla and whisk until thoroughly combined and fairly smooth.
In a medium saucepan set over low heat, melt the butter.
Add the baking sugar alternative to the melted butter in several additions, stirring continuously. Once all the sugar alternative has been added, continue to cook until the mixture is hot (at least 110°F) but not bubbling; the sugar alternative won’t fully dissolve nor combine with the butter.
Add the hot butter mixture to the egg/cocoa mixture, stirring until smooth.
Add the flours and baking powder, stirring to incorporate; the batter will be somewhat grainy, but otherwise thick and glossy.
Transfer the batter to the prepared pan, spreading it to the edges.
Bake the cake for 28 to 32 minutes, until it starts pulling away from the sides of the pan and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and cool it in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.
Store the cake, covered, at room temperature for several days; freeze for longer storage.
Tips from our Bakers
This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.
