Preheat the oven to 180C/ 356F and line the bottom of a 20 cm springform with parchment paper.
In a bowl, beat the eggs with an electric mixer until foamy and doubled in size.
6 Eggs
Add the vanilla and sugar substitute ( I used Powdered Erythritol) whisk well until combined.
1 ½ cups Powdered erythritol, 1 teaspoon Vanilla extract
In a small bowl, put both the butter and chocolate then, microwave for few seconds until they melt.
300 g Butter, 300 g Unsweetened chocolate
Take the butter and chocolate out from the microwave and stir them well until combined.
Add the almond flour and baking powder to the beaten egg.
½ cup Almond flour, 1 tablespoon Baking powder
Finally, add the melted butter and chocolate to almond flour and egg, then stir well with spatula until compined.
Pour the batter into the springform and bake for 40-45 minutes. Leave the cake to cool before releasing from the cake tin.
Once the cake cooled, dust with some powdered erythritol and unsweetened cocoa powder.
Notes
If you don't have sweetener powder, use the food processor to turn some granulated sweetener into a powder.
When melting the butter and chocolate, don't overheat them. Just a few seconds in the microwave or on the stove on low heat then, let it entirely melt by stirring occasionally.
Use high-quality unsweetened chocolate, 100% cocoa.
This keto chocolate cake has simple ingredients. If you like to make it more nutritious, you can add some nuts to it.
Don't skip the baking powder; it helps the cake to rise.
For best results, use almond flour, not almond meal.
To store: Keep leftovers in an airtight container in the fridge; they will last for 2-3 days or freeze for 1-2 months.