Almond Flour Chocolate Cake is divine! This homemade low carb chocolate cake recipe with pecans and rich ganache frosting will have you sneaking just one more piece!
In a small saucepan bring the butter, sweetener, and heavy cream to a gentle boil. Let cool for 5 minutes.
Stir together the other ingredients in a medium bowl.
Add the warm cream mixture to the batter and mix thoroughly. The residual heat will make the chocolate chips melt.
Bake for 30 minutes. Let cool completely.
Ganache Icing
Put one cup of chocolate chips with ½ cup cream into a microwave-safe bowl or glass measuring cup. Microwave for 1 minute. Stir until all the chocolate is melted. Alternatively, you can heat in a small saucepan over low. Let cool for 10 minutes. Pour over the cooled cake.
Notes
Nutrition: This recipe has 16 servings. A piece is a 2x2 square. There are 3.2 NET carbs per serving. The ChocZero chocolate chips have a lot of fiber which is why the total carb number seems a little high. If you use other chocolate chips the macros may be different. If you put the ingredients in a nutrition calculator make sure to subtract the sugar alcohols.Notes on Sweeteners: