Instructions:
- Preheat the oven to 140°C (285°F) and line an 8 x 8 inch / 20 x 20 cm square cake tin with parchment paper.
- Melt the unsalted butter and set it aside to cool slightly.
- In a large bowl, sift together the almond flour and unsweetened cocoa powder.
- Pour the melted butter over the almond flour and cocoa mixture. Mix until well combined.
- Add the egg yolks and vanilla extract to the mixture and mix until smooth and well combined.
- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and whisk until foamy.
- Gradually add the erythritol (or your chosen keto-friendly sweetener) to the egg whites while continuing to whisk. Beat until the meringue reaches soft to medium peaks.
- Gently fold about 1/3 of the meringue into the yolk mixture until well combined.
- Carefully fold the lightened yolk mixture into the remaining meringue using a whisk or a spatula. Mix until just combined.
- Transfer the batter to the lined tin and place it in a larger baking tray filled with hot water (not boiling).
- Bake for about 75 minutes or until the cake springs back when touched.
- Cool the cake on a wire rack for 5 minutes.
- Enjoy the keto-friendly cake warm, and you can serve it with a dollop of keto-friendly whipped cream.
Keep in mind that keto baking can be slightly different from traditional baking due to the absence of regular flour and sugar. Almond flour is a popular choice in keto recipes as a substitute for all-purpose flour, and erythritol is commonly used as a keto-friendly sweetener. Enjoy your keto cake with the same warmth and satisfaction as the original recipe!
