Ingredients
Units
Scale
- 1/4 cup almond flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1/2 tsp instant espresso powder or granules
- 1 1/4 cup sugar-free dark chocolate chips
- 1 cup unsalted butter, cut into small pieces
- 4 large eggs, room temperature
- 1/2 cup allulose
- 1 cup fresh raspberries (optional)
Instructions
- Preheat oven to 350° and spray an 8 x 8 -inch square baking dish with cooking spray.
- Sift together the flour, cocoa, salt and espresso granules into a small mixing bowl. Set aside.
- Place the chocolate chips and butter in a medium microweable-safe bowl and microwave on high for 1 minute. Stir. Microwave for 30 second intervals, stirring after each interval, until fully melted, about 2 minutes total. Set aside.
- Beat eggs and sweetener in a large bowl with an electric mixer on medium-high speed until pale and doubled in volume, about 2 minutes. Beat in flour mixture on low speed until just combined, about 30 seconds. Gradually beat in the melted chocolate mixture until no streaks of chocolate remain.
- Pour batter into prepared baking dish, top evenly with raspberries, if using. Bake until edges of cake star to pull away from the sides of the bakind dish and center still jiggles slightly, about 30-35 minutes. Tip - if using a dark metal baking pan, begin checking at 25 minutes.
- Serve immediately with sugar-free whipped cream, if desired.
Notes
- see post for troubleshooting
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Keto, High protein, low carb, sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 311
- Sugar: 0.3
- Fat: 30
- Carbohydrates: 8
- Fiber: 5
- Protein: 6
