Ingredients
7 tbsp. butter unsalted
1/2 cup almond flour
1 oz. cocoa powder approx. 1/4 cup, unsweetened
1 pinch salt
2 large eggs
3/4 cup powdered erythritol
1/16 tsp. stevia extract optional - to taste
1 tsp. vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and lightly grease an approximately 7-inch springform pan.
Melt the butter and set aside to cool slightly. Sift together the flour, cocoa powder, and salt, and mix thoroughly. Set aside.
Using an electric whisk, whisk together the eggs, erythritol (plus optional stevia), and vanilla extract. Keep whisking for at least 3 minutes straight until you get a nice, pale and creamy mixture.
Carefully fold the flour-cocoa mixture into the egg mixture and stir until just combined.
Fold in the melted butter. Stir until fully incorporated and then pour into the prepared pan.
Bake on the lower rack of the oven for 18 - 22 minutes until the center is lightly set. Don't overbake if you don't want a gooey and not a dry cake.
Cool for 20 minutes on a wired rack. Serve warm. The cake can be stored in an airtight container for 4 days. Before serving, warm a piece in a microwave on medium for 30 seconds.
link recipes from https://www.mysweetketo.com/keto-chocolate-gooey-cake/