Ingredients:
1 cup almond flour
1/4 cup unsweetened cocoa powder
1/2 cup powdered sugar substitute (like Stevia or Monk Fruit)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup unsweetened almond milk
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
Optional: 2 tablespoons sugar-free chocolate chips
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with non-stick spray or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, powdered sugar substitute, baking soda, baking powder, and salt.
Mix Wet Ingredients: In a separate large bowl, whisk together the eggs, almond milk, applesauce, and vanilla extract until well combined.
Combine: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the sugar-free chocolate chips.
Bake: Pour the batter into the prepared cake pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve: Slice and enjoy! This cake is delicious on its own or topped with a dollop of fat-free whipped topping.
Portion Size: This recipe makes 8 servings.
WW Points: Approximately 2-3 points per serving (depending on the specific brands of ingredients used).
Nutrition (per serving):
Calories: ~100
Carbs: 6g
Protein: 4g
Fat: 7g
Fiber: 3g
WW Points: 2-3 points
