Keto Almond and Chocolate Loaf Cake

Ingredients

• 200 g almond flour (preferably extra fine)

• 3 large eggs (room temperature)

• 60 g erythritol (or other keto sweetener of choice)

• 50 g melted butter (or coconut oil for a more tropical note)

• 60 ml almond milk (unsweetened) or fresh cream

• 1 packet (16 g) baking powder (preferably cream of tartar-based)

• 1 teaspoon natural vanilla extract

• 50 g dark chocolate chips (minimum 85% or sweetened with erythritol/stevia)

• A pinch of salt

Preparation

1. Preheat the oven: Preheat the oven to 175°C (fan-assisted) and line a standard loaf pan with parchment paper (or lightly grease it with coconut oil).

2. Beat the eggs: In a large bowl, beat the eggs with the erythritol using an electric mixer for 2-3 minutes, until the mixture is light and slightly frothy.

3. Combine liquids: Gradually add the melted butter (cooled to lukewarm), almond milk, and vanilla extract, continuing to mix at low speed.

4. Add dry ingredients: Sieve the almond flour, baking powder, and a pinch of salt. Gently fold them into the wet mixture with a spatula, using upward motions from the bottom, to keep it airy.

5. The chocolate touch: Lightly flour the chocolate chips with a pinch of almond flour (this trick will prevent them from sinking to the bottom) and gently fold them into the batter, setting aside a handful.

6. Bake: Pour the batter into the pan, smooth the surface with a spatula, and scatter the remaining chocolate chips on top.

7. Cooking: Bake in the oven for about 35-40 minutes. Always do the toothpick test in the center of the cake: it should come out clean and dry.