Servings: This recipe serves 8.

Calories 154, Fat 12g, Saturated Fat 3g, Sodium 193mg, Carbs 7g, Fiber 3g, Sugars 1g, Protein 7g. Calories 154, Fat 12g, Saturated Fat 3g, Sodium 193mg, Carbs 7g, Fiber 3g, Sugars 1g, Protein 7g.
 
1 teaspoon melted unsalted butter for pan 1 teaspoon melted unsalted butter for pan
4 large eggs 4 large eggs
1/2 c low carb granulated sweetener = 0 net carbs ½ c low carb granulated sweetener = 0 net carbs
1/3 cup canned full fat coconut milk ⅓ cup canned full fat coconut milk
1 tablespoon vanilla extract 1 tablespoon vanilla extract
1 cup blanched almond flour (4 oz) 1 cup blanched almond flour (4 oz)
1/2 cup unsweetened cocoa powder (not Dutch processed) ½ cup unsweetened cocoa powder (not Dutch processed)
1/2 teaspoon kosher salt (not fine salt) ½ teaspoon kosher salt (not fine salt)
1/2 teaspoon baking soda ½ teaspoon baking soda

Preheat oven to 325 degrees F.
Line a 9-inch glass pie plate with a circle of parchment paper.
Grease the pan well.
In a large mixing bowl, whisk together the eggs, sweetener, coconut milk, and vanilla extract.
Gradually whisk in the almond flour and cocoa powder.
Finally, whisk in the salt and baking soda. Batter will be fairly thin.
Pour the batter into the prepared pan.
Bake until center is set, and a toothpick inserted in it comes out clean, 30 to 35 minutes.
Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve.
Keep leftover covered in fridge for up to a week.

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