Description
A rich, moist, and healthy chocolate cake made with almond flour, Greek yogurt, and erythritol. Naturally gluten-free, low in carbs, and perfect for guilt-free indulgence.
Ingredients
1 cup Greek yogurt (about 240 grams)
1 cup almond flour (about 96 grams)
1/2 cup cocoa powder (about 50 grams)
1/2 cup erythritol (about 100 grams)
1 teaspoon vanilla extract (about 5 ml)
3 large eggs
Pinch of salt
Instructions
-
Preheat oven to 350°F (175°C).
-
Grease or line a 9-inch round cake pan with parchment paper.
-
In a bowl, whisk together almond flour, cocoa powder, erythritol, and salt.
-
In a separate large bowl, whisk Greek yogurt, eggs, and vanilla extract until smooth.
-
Gradually stir the dry ingredients into the wet mixture until fully combined.
-
Pour the batter into the prepared pan and spread evenly.
-
Bake for 25–30 minutes or until a toothpick comes out clean or with moist crumbs.
-
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, mix in chocolate chips or a dash of cinnamon.
- Be careful not to overbake—this cake is best when slightly fudgy in the center.
- Serve with fresh berries or whipped cream if desired.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
