Ingredients
Scale
- 2 cups almond flour (or coconut flour for a nut-free option)
- 1 cup granulated erythritol (or preferred keto sweetener)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk (or coconut milk)
- 1/2 cup melted coconut oil (or butter)
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips (optional)
- 1/2 cup chopped nuts (walnuts or pecans, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with coconut oil or line with parchment paper.
- In a large mixing bowl, whisk together almond flour, erythritol, cocoa powder, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, and melted coconut oil until smooth.
- Pour the wet ingredients into the dry mixture and mix until just combined, avoiding overmixing.
- Prepare the cream cheese filling by beating the cream cheese, powdered erythritol, and vanilla extract until smooth.
- Layer half of the cake batter in the prepared dish, spoon dollops of the cream cheese filling over it, and pour the remaining batter on top.
- If using, sprinkle sugar-free chocolate chips and chopped nuts on top.
- Bake in the oven for 30-35 minutes, checking for doneness with a toothpick.
- Cool in the pan for about 10 minutes before slicing.
Notes
Don’t overmix your batter to maintain fluffiness. Store your cake in an airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 100mg