Chocolate Loaf Cake

Ingredients

Dry Ingredients

• 1½ cups almond flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 4 large eggs, room temperature
• ½ cup erythritol or preferred keto sweetener
• ½ cup unsweetened almond milk (or heavy cream for richer cake)
• ¼ cup melted butter or coconut oil
• 1 teaspoon vanilla extract

Optional

• ¼ cup sugar-free chocolate chips
• 1 teaspoon espresso powder (enhances chocolate flavor)

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👩‍🍳 Instructions

Step 1: Preheat & Prep

1. Preheat oven to 175°C (350°F).
2. Grease a 9×5-inch loaf pan and line with parchment paper.

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Step 2: Mix Dry Ingredients

1. In a bowl, combine almond flour, cocoa powder, baking powder, baking soda, and salt.
2. Whisk well to remove lumps.

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Step 3: Mix Wet Ingredients

1. In another bowl, whisk eggs, erythritol, almond milk, melted butter, and vanilla extract.
2. Make sure sweetener is mostly dissolved.

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Step 4: Combine Batter

1. Gradually add dry ingredients to wet ingredients.
2. Fold gently until smooth.
3. If using, fold in chocolate chips.

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Step 5: Bake

1. Pour batter into prepared loaf pan and smooth top.
2. Bake for 35–45 minutes, or until a toothpick comes out clean.
3. Let cool in pan for 10 minutes, then transfer to wire rack.

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✨ Tips for Moist Keto Cake

• Use room temperature eggs for fluffiness.
• Don’t overmix almond flour—prevents dense cake.
• Optional espresso powder enhances chocolate depth.
• Let cake cool completely for best texture; keto cakes firm up as they cool.

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🌟 Variations

• Chocolate Walnut Loaf: fold in ½ cup chopped walnuts
• Mocha Cake: add 1 tsp instant coffee powder
• Marble Cake: swirl in keto vanilla batter

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🧮 Approx Keto Macros (per slice, 10 slices)

• Net Carbs: ~3–4g
• Fat: High
• Protein: Moderate