Ingredients

The following ingredients have 4 Servings
  • Butter ( for pan)
  • 4 large eggs
  • 1/2 cup unsalted butter, (melted and slightly cooled (4 oz))
  • 2 teaspoons stevia glycerite ((equals 2/3 cup sugar))
  • 1 teaspoon vanilla extract
  • 1 cup blanched finely ground almond flour ((4 oz))
  • 1/2 cup unsweetened cocoa powder ((not Dutch processed) (40g))
  • 1/2 teaspoon Diamond Crystal kosher salt ((not fine salt))
  • 1/2 teaspoon baking soda*
  • 1/2 cup unsalted butter (softened (4 oz))
  • 1/4 cup heavy cream
  • 1/4 cup unsweetened cocoa powder ((20g))
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon stevia glycerite ((equals 1/2 cup powdered sugar))

Instruction

  • Preheat oven to 325 degrees F. Grease an 8-inch square glass baking dish with butter. Be generous when greasing to ensure the cake releases easily from the pan.
  • In a large mixing bowl, whisk together the eggs, melted butter, stevia, and vanilla extract.
  • Gradually whisk in the almond flour and cocoa powder.
  • Finally, whisk in the kosher salt and the baking soda. The batter will be quite thick.
  • Pour the batter into the prepared baking dish and smooth the top out with a rubber spatula. Bake until the center is set and a toothpick inserted in it comes out clean, 18-20 minutes.
  • Cool the cake, in the pan, completely, about 1 hour, then frost if you wish.
  • To make the frosting, place all the frosting ingredients in a medium bowl and whisk by hand. Or beat with an electric handheld mixer on low speed until smooth and fluffy, 1-2 minutes.