Sugar-Free Chocolate Cake

Ingredients

• 200 g almond flour
• 60 g cacao powder
• 150 g powdered erythritol
• 1.5 tsp baking powder
• 0.5 tsp xanthan gum
• 0.5 tsp salt
• 4 eggs
• 80 g butter, melted
• 120 g sour cream
• 1 tsp vanilla extract
• 60 ml strong brewed coffee, cooled
• 200 ml heavy cream (frosting)
• 80 g dark chocolate 85%+, chopped (frosting)
• 30 g powdered sweetener (frosting)

Steps

1. 1
   Preheat oven to 170C/340F. Grease and line two 20cm round cake tins with parchment paper.
2. 2
   Mix all dry cake ingredients: almond flour, cacao powder, erythritol, baking powder, xanthan gum and salt.
3. 3
   In a separate bowl, whisk together eggs, melted butter, sour cream, vanilla extract and cooled coffee.
4. 4
   Combine the wet and dry ingredients and mix until a smooth batter forms.
5. 5
   Divide between the two tins and bake 30 to 35 minutes until a skewer inserted in the centre comes out clean.
6. 6
   Cool both layers completely before frosting.
7. 7
   For the frosting: heat the heavy cream until just simmering. Pour over the chopped dark chocolate, let sit for 2 minutes and stir until melted and smooth. Stir in the powdered sweetener and cool until spreadable.
8. 8
   Spread frosting over one cake layer, place the second layer on top, then frost the top and sides.