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DRY INGREDIENTS

Almond flour = 150 g (1 1/4 cups)

Coconut flour = 30 g (1/4 cup)

Other flour options: -

1. Solely almond flour = 240 g (2 cups)

2. Solely coconut flour = 60 g (1/2 cup)

Unsweetened cocoa powder (sieved) = 50 g (1/2 cup)

Baking powder = 8 g (2 tsp)

Baking soda = 4 g (1 tsp)

Salt = 1/2 tsp

Monk fruit = 100 g (1/2 cup) (OR any keto friendly sweetener)

WET INGREDIENTS

Eggs = 3 large whole eggs (170 g)

Unsweetened almond milk = 180 ml (3/4 cup) (OR any keto friendly milk. If you don't have milk, you can just dilute whipping cream with water on a 50:50 ratio to create a milk consistency)

Coconut oil = 120 ml (1/2 cup) (OR any keto friendly oil including melted butter)

Vanilla extract = 5 ml (1 tsp)

Hot or boiling water = 120 ml (1/2 cup)

Instant coffee powder = 3 g (1/2 tbsp)

INGREDIENTS FOR CHOCOLATE FUDGE FROSTING

Dark chocolate = 110 g (2/3 cup)

Whipping or heavy cream = 60 ml (1/4 cup)

Unsalted butter = 60 g (1/4 cup)

Allulose powdered sweetener = 42 g (1/2 cup) (OR any keto friendly powdered sweetener)

Unsweetened cocoa powder = 2 g (1 tsp)

Instant coffee powder = 1/8 tsp

Salt = 1/8 tsp

Vanilla extract = 1/2 tsp

1.  For best results, weigh the ingredients with a digital food scale.

2.  Preheat the oven at 340F or 170C.

3.  In a big bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. Set aside.

5.  Mix the hot water and instant coffee powder together and stir until dissolved. Then pour into the batter and whisk until well combined. The batter is quite runny which is normal.

6.  Transfer the batter into an 8.5 x4.5-inch loaf pan, greased and lined with parchment paper.

7.  Bake for about 40 to 55 minutes or until a wooden skewer comes out clean.

8.  Meanwhile, make the chocolate fudge frosting. Add all the ingredients into a small pot. Melt slowly over a very low heat. If the heat is too high, the fat will split from the chocolate so everything will look curdled. Hence, be careful with the heat. You may want to take the pot on and off the heat. Stir until just melted, smooth and thick. Chill in the fridge until needed.

9. This cake may sink a bit in the middle, but it is fine. Once done, let it cool completely before frosting.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 7.2 g

Dietary Fiber = 2.3 g

Net Carb = 4.9 g

Calories = 213

Total Fat = 20.1 g

Protein = 4.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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