In a small bowl, whisk together cocoa powder, sugar substitute and boiling water. Set aside.
In a small bowl, combine coconut flour, acacia fiber powder, baking powder, and xanthan gum. Whisk together to get rid of any lumps.
Whisk the olive oil, vanilla, salt, and egg into your cocoa powder mixture until the egg is completely combined.
Then, add the coconut flour mixture and whisk for one minute. Allow the batter to set for 5 minutes.This allows the coconut flour enough time to absorb the liquid ingredients. You will notice the batter has thickened considerably.
In the meantime, grease the sides and bottom of your springform pan liberally with coconut oil or butter.
After 5 minutes, transfer the thickened batter to the springform pan.
Bake in a preheated oven at 325 ℉ (160℃) for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before removing from the pan.
Garnish with powdered sugar substitute, homemade whipped cream, or one of our keto frosting recipes.
Notes
* *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such. The nutrition facts for our Mini Keto Heart Cake were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.