Keto Chocolate Cake
2 cups almond flour
1 cup mayonnaise
1 cup granulated sweetener (I use Lakanto Monkfruit)
1/4 cup cocoa powder
1.5 teaspoons baking powder
1.25 cup water
1 tsp vanilla extract
pinch of salt
Preheat oven to 350 degrees. Grease a bundt pan and set aside.
Combine the dry ingredients in a large mixing bowl. Use a whisk to get any lumps out.
Add the eggs, mayo, and vanilla extract, mix thoroughly. Slowly add the water and mix until fully combined.
Bake for 30 minutes on the middle rack. Check for doneness with a knife. If more time is needed, bake in 3-5 minute increments until knife comes clean.
Let the cake cool on the counter before flipping onto a plate or cutting.
Store covered on the counter for up to 1 week.
Bundt cakes and single layer cakes will take longer to bake. If using a 9×13 or round cake pans, start checking around the 20 minute mark.