This keto chocolate cake is the best and EASY recipe you'll ever make! Ready in less than 30 minutes, the cake is moist, fluffy, and loaded with frosting!
Preheat the oven to 180C/350F. Grease two 9-inch cake pan and lay a circular layer of parchment paper to the bottom, for easy removal.
In a large mixing bowl, add your eggs and softened butter, and whisk until combined and smooth. Add the vanilla extract and mix until combined.
Slowly add in the almond flour, cocoa powder, baking powder, and allulose until just combined.
Transfer the cake batter into the two cake pans. Bake the cake for 27-30 minutes, or until a skewer comes out 'just' clean. R
Remove from the oven and let cool in the pan completely. Once cool, add thre frosting.
Notes
TO STORE: Leftover cake can be stored in the refrigerator, covered. It will keep well for up to 2 weeks. TO FREEZE: You can freeze keto cake by placing it in a freezer friendly container. It will store well for up to 6 months.