| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 1 hour |
| Servings |
slices
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Ingredients
- 1 3/4 cup erythritol sweetener
- 1 cup Dutch processed cocoa powder
- 3 cup almond flour
- 1 tbsp baking powder
- 3/4 cup Unsalted Butter softned
- 6 large eggs
- 3/4 cup unsweetened almond milk
- 3/4 cup greek yogurt
- 1/2 tsp Vanilla Extract
- 1 cup sugar-free chocolate chips
- 1 cup Heavy Cream
Ingredients
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Instructions
- Preheat the oven to 350 degrees F (177 degrees C). Grease a bundt pan (this size is perfect!) generously and set aside.
- In a large bowl, whisk together the Besti sweetener, cocoa powder, almond flour, and baking powder, set aside.
- In a second large bowl, use a hand mixer to beat the butter, until fluffy. Beat in the eggs, almond milk, sour cream, and vanilla, until smooth.
- Gradually add the dry ingredients into the wet ingredients, while beating with the hand mixer.
- Transfer the cake batter into the prepared bundt pan. Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.
- Remove the cake from the oven and let it cool in the pan for about 30 minutes. Then, flip the cake upside down onto a cooling rack and cool completely.
- Meanwhile, add the chocolate chips and heavy cream to a double boiler and whisk continuously, until the chocolate chips are melted.
- 8Once the cake has completely cooled, drizzle with the glaze and allow to set before serving.