Granulated erythritol: 1/2 cup (or any keto sweetener of your choice)
Baking soda: 1 tsp
Salt: 1/4 tsp
Apple cider vinegar: 1 tsp
Vanilla extract: 1 tsp
Olive oil: 1/4 cup
Unsweetened almond milk: 1/2 cup
Instructions
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or grease it lightly.
Mix dry ingredients: In a large mixing bowl, whisk together almond flour, cocoa powder, erythritol, baking soda, and salt.
Add wet ingredients: Create a small well in the center of the dry ingredients. Pour in apple cider vinegar, vanilla extract, olive oil, and almond milk. Mix until you get a smooth batter.
Pour and bake: Transfer the batter into the prepared dish and spread it evenly. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Cool and enjoy: Allow the cake to cool completely before slicing. You can dust it with some powdered erythritol or top it with keto whipped cream for extra indulgence!
