Breakfast Almond Flour Chocolate Cake

Yield: 8 servings
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon melted butter for pan
  • ½ cup honey
  • ½ teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1 cup blanched almond flour
  • 4 large eggs
  • ½ teaspoon kosher salt
  1. Preheat oven to 350 degrees F. Line a 9-inch glass pie plate with a circle of parchment paper. Grease the pan well.
  2. In a large mixing bowl, whisk together the eggs, honey and vanilla extract.
  3. Gradually whisk in the almond flour and cocoa powder.
  4. Finally, whisk in the salt and baking soda. Batter will be fairly thin.
  5. Pour the batter into the prepared pan. Bake 30 minutes. Loosely cover with foil to prevent over-browning, then continue baking for 10 more minutes, until set and a toothpick inserted in center comes out clean.
  6. 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.
Nutrition Per Serving
Serving size: ⅛ cake
Calories: 201
SP : 8
Fat: 10g
Saturated fat: 2g
Carbohydrates: 24g
Sugar: 18g
Sodium: 191mg
Fiber: 3g
Protein: 7g

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