100 gdark chocolate bar, 75-90% darkfor keto, use 100% bar
3/4cupgranulated sweetener of choice(72 g)
Peanut Butter Frosting
4tablespoonspeanut butterno sugar added
1/2cuppowdered sweetener of choice(48 g)
2-3tablespoonscoconut milkor enough to thin out to a thick frosting (approximately the same consistency as the chocolate cake batter)
Preheat oven to 350F.
Melt butter or coconut oil in the microwave. Add in chopped up dark chocolate bar and continue to microwave in bursts of 20 seconds until melted. Stir between bursts and do not overcook or the chocolate will burn.
Stir in cocoa powder, eggs and granulated sweetener.
Pour batter into a greased cake pan, approximately 8 inch round. Bake for 20-30 minutes, or until a toothpick comes out clean. Set onto a cooling rack, and allow to cool fully before removing from pan.
Mix frosting ingredients together in a bowl. Once cake has fully cooled, spread frosting on top of the cake and enjoy. Store in an air-tight container in the fridge for 4-5 days. Can also be frozen for up to a month.
Nutrition Facts (per serving, recipe makes 8 servings): 443 calories, 44 g fat, 38 g total carbs, 3 g fiber, 30 g sugar alcohols (5 g net carbs), 6 g protein