This 5 ingredient keto chocolate cake is the pinnacle of sugar free desserts! It is incredibly moist, rich and chocolatey and comes in at only 2.5 net carbs per slice. Sugar free cake at its best.
Do you want to see everyone at your table sink into silence, occasionally interrupted by a contented sigh? Serve this sugar free cake and watch the magic happen.
I love all the recipes I post on this site, but this sugar free chocolate cake recipe is special. That's because it's more than just a chocolate cake. It's a crazy good, wonderfully rich Keto chocolate cake.
This Keto cake does nothing by halves. It contains as much chocolate as it can possibly handle, a generous amount of grass-fed butter and it is just on the right side of sweet. Basically, it is a Keto dream dessert.
By the way, it also makes a great keto birthday cake!
Sugar free cake essentials
There are 2 ingredients that increase carbs and sugar in a traditional cake: the wheat flour and, of course, the sugar.
As grains are a no-no on a Keto diet (as well as on a sugar free / low carb diet), most Keto cake recipes use either almond flour or coconut flour or both. This cake uses only a very small amount of almond flour, which makes it super fudgy, almost like a brownie.
And of course, I'm using a sugar substitute in place of sugar. For this cake, I've chosen an erythritol/stevia blend. Erythritol is a polyol and cannot be absorbed by our body. Therefore, it's essentially zero carb and does not raise blood sugars. Read more about polyols here.
You can replace the erythritol in this recipe with xylitol, monk fruit sweetener or with Splenda. If you're using Splenda, be sure to measure using cups as it's lighter in weight than erythritol. And if you're using xylitol, keep it away from dogs. It's highly toxic to them!
Shall we get straight to the recipe?
How to make Keto chocolate cake - step by step:
1.) Whisk the eggs with an electric mixer in a large mixing bowl until they have doubled in size and are frothy.
You want to make sure that the eggs are ROOM TEMPERATURE. If you forgot to take them our 30 minutes before starting on the cake, you can always warm them up in a bowl with hot water.
Keeping the eggs at room temperature prevents the mix from splitting and becoming lumpy once you add the warm chocolate and butter.
2.) Add the powdered erythritol and whisk again until well-combined.
Tip: If you only have granulated sweetener, blitz it in a food processor or with the attachment of a stick blender to turn it into a powder. You don't want any crunchy bits in your gooey, moist chocolate cake!
TASTE the cake batter and add more sweetener if necessary. I don't have much of a sweet tooth, so you may prefer it a little sweeter than I do.
3.) Melt butter and chocolate and stir until combined. You can do this in a microwave or on the stove - but slowly and gently. TAKE YOUR TIME!!! If the chocolate gets too hot too quickly, it can seize or separate.
Then add the mix to the bowl and fold it in with a spatula or spoon.
4.) See how it's slowly coming together?
5. And this is how it should look like - gooey, creamy goodness!
6.) Lastly, you add the almond flour / ground almonds and stir until they are evenly distributed.
7.) Get yourself a springform (I used a 20 cm / 8 inch) and line the bottom with parchment paper. Grease the sides with butter or oil and pour in the batter. Bake at 170 Celsius / 340 Fahrenheit on the middle shelf for 30 minutes.
Let the cake cool completely before cutting.
Keto chocolate cake recipe tips
One thing I absolutely love about this low carb chocolate cake (apart from the taste!) is the fact that the recipe contains only 5 basic ingredients.
This also means that these ingredients MUST be the best possible quality, especially the chocolate.
Best chocolate to use
Here in the UK there are a range of artisan chocolate makers which produce unsweetened chocolate. The brand I used, Montezuma's, is available at Sainsbury's, in organic shops or online. In the US you can go for a brand like Ghirardelli.
I don't recommend choosing unsweetened Baker's chocolate for this cake. It has the tendency to seize when you melt it and simply does not taste as creamy and mellow as quality chocolate.
The right way to melt chocolate
Which brings me to my second recommendation: Take your time melting the chocolate!
When you melt the butter and chocolate in the microwave, do so in 30 second bursts. Mine was mostly melted after 90 seconds in total. I then left the bowl on the kitchen counter and stirred it from time to time. This caused the rest of the chocolate to melt slowly.
If you don't have a microwave, you can melt chocolate in a water bath. For this, you either place the bowl with your chocolate and butter in a heat proof bowl over a pot with boiling water. Once the chocolate is half-melted, remove the bowl and let it fully melt by stirring occasionally.
Baking at high altitude
If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.
Flavour and Recipe Variations
I think all chocolate desserts benefit from a pinch of salt, although this is entirely optional. To give your keto cake a festive vibe, you could add 1 tsp vanilla extract, 1 tsp cinnamon plus some cardamom, nutmeg and a pinch of cloves.
For an extra kick, try adding a pinch of chilli!
Add nuts for a bit or crunch - walnuts or pecans would work well.
For a slightly fluffier texture, you could add 1 tsp of baking powder or ½ tsp of baking soda.
I don't recommend to replace the chocolate with cocoa powder.
Toppings for sugar free cake
I'm a bit of a purist, so I simply dusted my cake with 100% unsweetened cocoa powder and served on a pretty cake stand.
You could also dust the low carb cake with powdered sweeter.
If you want to go the whole nine yards, make a cream cheese frosting or a buttercream frosting (see recipe suggestion in the recipe notes below).
Or how about a quick chocolate ganache? Melt 1 bar (100g) of chocolate and stirring in 3 tbsp of double / heavy cream and 4 tbsp powdered sweetener.
You could serve this cake with a dollop of whipped cream or a scoop of sugar free vanilla ice cream.
Which cake pan to use
I used a 20 cm / 8 inch springform in this recipe. If you only have a standard size 25 cm / 9 inch springform, your chocolate keto cake will be a little flatter, but it still works fine. You may need to reduce the baking time by 5 minutes. Simply check after 25 minutes if the middle of the cake feels firm to the touch.
How to store keto chocolate cake
Store this sugar free cake in the fridge for 5-6 days. Be sure to keep it in an airtight container. Let the cake come to room temperature before serving.
You can also freeze this Keto chocolate cake. Simply defrost it in the fridge for 48 hours or on the counter for 24 hours.
More decadent keto chocolate dessert recipes:
- Fudgy Chocolate Avocado Cake (Sugar Free)
- Sugar Free Low Carb Chocolate Birthday Cake
- Keto Chocolate Donuts
- Really Simple Low Carb Chocolate Tart
- Sugar Free Chocolate Cupcakes
Tried this sugar free cake recipe? Give it a star rating below!
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Best Ever Keto Chocolate Cake (Sugar Free)
from sugarfreelondoner.comNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 300 g / 10.5 oz unsweetened chocolate ***see notes
- 300 g / 10.5 oz butter unsalted (1 ⅓ cup melted)
- 6 eggs
- ½ cup / 50g almond flour or ground almonds
- 1 cup / 150g powdered erythritol
- pinch of salt
Instructions
- Heat the oven to 170 Celsius / 340 Fahrenheit. (If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.)
- Melt the butter and chocolate in the microwave (ca 90 seconds - see notes), then stir and wait until dissolved. Alternatively, gently heat in a water bath (a heat proof bowl placed over a pan of boiling water). Set aside.
- In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.
- Add the melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.
- Line the bottom of a 20 cm / 8 inch springform with parchment paper and grease the sides with butter. Pour in the cake batter and bake for ca 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.
- Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust with cocoa powder.
Video
Notes
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Updated in January 2021
Skye says
Hi Katrin, I'm really keen to give this cake a try. I plan to make it for my sister who loves chocolate but has trouble with dairy, gluten and sugar. I was wondering if you could suggest a couple of substitutes for the butter that you think would still work in the recipe? Thanks
Katrin says
Normally, coconut oil is a good replacement for butter. Maybe you could use a mix of coconut oil and a little coconut cream.
Skye says
Thanks for your quick reply. I'll let you know how I go. Can't wait to make it
Daisy says
I just tried to bake this cake. Added a dash of orange extract and used 1 cup of stevia instead (not sure if this is correct or whether it is going to be too sweet, as didn’t taste it!)
I have taken about 40-45mins to bake and mixture was bubbling on the edges. There seems to be oil on the edges durinv bubbling.When I move the pan, the mixture seems wobbly but when i feel the top it is firm, so I have removed it from the oven to cool. Hope it goes well. Smells fantastic though.
Katrin says
As long as your top is baked, the cake should be fine!Just make sure you wait with the cutting until it has cool down
Greta says
I love the recipe, I reproduced it twice, the first time I used erythrithol and it was amazing, however the second time I run out of it and used another anonymous sweetener that gave the cake a terrible chemical taste, as if I put too much, despite the amount was the same I had used previously.
Any suggestions on how to save the cake? Like to reduce the taste of sweetener... I really don't want to throw it away, but it's literally hard to swallow.
Katrin says
Hi, maybe the new sweetener has a 2:1 sweetness ratio compared to sugar? I’ve done that before using a granulated stevia sweetener which was twice as sweet as sugar and totally ruined a cake. Then there are brands which have, like you say, a very fake, chemical taste. Not sure if you can save a cake like that... unless you use it as sprinkles over another (better tasting) cake 🙂
Ann says
I can’t find unsweetened chocolate, can I use cocoa powder instead
Katrin says
You could, but not the same amount. You'd have to experiment a bit - it would be definitely less. Chocolate is cacao butter (=fat) and cocoa, so you'd use less fat. You may also want to increase the butter content. I think it's probably easier to use a 90% dark chocolate with this recipe it you can't find unsweetened. Otherwise, I have a recipe for chocolate cupcakes on the blog that uses cocoa powder. You can make that as a cake, too.
Ann says
Thanks for the helpful info. I found some in Sainsbury’s their own make which says ‘no added sugar’ contains Naturally occurring sugar. I am on a Keto diet, so I hope it is Keto friendly! It says carbs 34.3, sugars1.2g per 100g
I’m going to give it a go, just hope it doesn’t use up too many of my daily carbs!!
Katrin says
I like to use the Lindt chocolate. It's available at sainsburys and they have a 85% and a 90% cocoa solids variety. The 90% Lindt is very low in sugars, too. It only has 14 carbs per 100g, of which are 7 grams sugar.
Anne Hughes says
For Ann - Sainsbury's sell their own 85% taste the difference chocolate and you get 125g with 5 individual bars inside. As do Aldi. Both are quite nice. The Sainsbury's one values are (per 100g) 16.8g carb/10.4g sugar compared to Lindt 14g carb/7g sugar. I think the Aldi one is pretty similar, certainly not enough difference to matter in a recipe. Whilst I prefer Lindt - who wouldn't! - I'd rather save a bit of money for recipes and use Lindt to make chocolates. I will say my very sweet toothed diabetic hubby will eat both 85% bars without added sweetener but not the Lindt which means I can chop them up and add to keto pancakes or keto muffins and he's well happy. A lot of products that claim no added sugar can be much higher in sugars than those with a little added in. Some sugar alcohols that are used in products aimed at diabetics cause similar sugar spikes than actual sugar or glucose, as will natural fruit sugars etc. I also buy Callebaut cocoa mass buttons but it needs added cocoa butter really as it is very thick when melted. I buy those because I like eating them from the bag as they are and they last me a very long time, but I don't have a sweet tooth! Those are super low in carbs/sugar.
Katrin - your recipes are awesome. I keep meaning to leave reviews on them all. Everything I've tried we have loved, my husband thinks you are a genius! My latest was the Naan recipe which I braved finally because I'm coming to like coconut and getting braver with the flour. I added garlic powder, small amount of cumin seeds and more black onion seeds (simply because I love them) because I knew I'd need extra help with the coconut flour! I split it into 8 and used a tortilla press to make mini naans. My oven isn't brill so took bit longer to cook but well worth it, they were amazing. I froze half and took them out yesterday to roll out for wraps with Moroccan shredded beef. The dough handles amazingly well after freezing and I cooked them in a schoville never stick pan. They make incredible wraps too and I'll be using this recipe for my wraps in future! I've copied this so I can leave a review on the naans whilst I'm here.
Katrin says
Ann, I think it's safe to say that you've just made my day! I"m so happy you like the website and the recipe. And thank you for trying them all out yourself. 🙂
Hannah Buell says
Can I substitute the almond flour for coconut flour?
Katrin says
You could, but make sure to use only half the amount as coconut flour absorbs more liquid
Nathan Kiely says
Mines cooking for 30 minutes so far - still a little wobbly in the middle. I’m Cooking for another 10 minutes to see how we go. The mix was perfect and dusty when I put it in the tin. Everything crossed. The batter tasted phenomenal!
Katrin says
Let me know how it turned out and if you can give it five stars after all 😉
Alison says
Great recipe! I used powdered stevia instead of the powdered erythritol (only needed just under one teaspoon) and it worked fine, no issue with consistency etc.
Delicious, easy to make. Will definitely make again!
Katrin says
Thanks for your comment and letting us know your recipe tweak!
Sofie says
Hi, I followed the recipe to the mark, but after over 30 minutes in the oven at 175°C, it's not even close to finished. The sides are sort of boiling, I don't understand what went wrong, please help.
Katrin says
Hi Sofie, this is curious. Did you use all the ingredients mentioned in the recipe? Is it firm to the touch on top? If not, I'd leave it in a bit longer. But don't turn up the temperature further (unless your oven is known to be temperamental) - almond flour goods burn easily.
Ana says
Hi. I have just finished making the cake. I let it stay in the oven after 30 minutes though I turned off the oven already as the middle didn't feel quite firm enough. I have left it sitting on the bench for about 30-45 minutes. It's still warm when I decided to release from the pan and I saw the cake separate!!! I freaked out and immediately put the *lock* of the pan back. I do hope when it cools down completely it comes out as a whole circle cake as I made it for hubby's 35th tomorrow! I will come back to report later.
Katrin says
Yes, definitely wait until the cake is completely cold. To be sure, put in the fridge. Then you should have no problem with releasing it from the cake tin
Amy says
Currently cutting out all sugars and artificial sweetners and have limited ingrediants in my cupboard. Would stevia be a okay substitute for erytrithol?
Thanks!
Katrin says
Yes, you could definitely give it a go with stevia 🙂 Do check when using granulated stevia that it is a 1:1 replacement for sugar. Some brands are twice as sweet as sugar.
Abbey White says
I am in the process of making this.
My mixture is very airy and not fudgy like the video.
Can I add anything to improve the thickness?
Katrin says
Hi Abbey, sorry I'm seeing this so late. How did the cake turn out for you?
Sarah says
Can I use a dairy free butter?
Katrin says
Yes, of course!
Charne says
Hey I’m confused with the butter, the 1,1/3 melted is that already melted before adding chocolate? Or do I melt chocolate and butter together
Katrin says
You can melt it together in one go. Just make sure you take your time and melt it REALLY slowly so the chocolate does not seize.
anne-marie says
This chocolate cake looks amazing! Very easy to make and was ready in 20 minutes (I used a 23cm tin) waiting impatiently for it to cool. How long does it keep fresh for or is it better to freeze
Katrin says
So glad it was a success! I'm happy to keep cakes out on the counter for a night (in a closed container) and 4-5 days in the fridge. The danger is though that you'll keep on eating it! If I have lots of leftovers of a rich cake like that, I cut it into small pieces and freeze it. We have done that with this cake before and I can attest that it even tastes good frozen 😉
Patricia says
How should I change the recipe if I don’t want to use any sweetener?
Katrin says
Maybe add a little more almond flour to make up for the missing bulk.
April says
I just made this cake and wow is it chocolate and rich! I’d say it’s like a truffle cake! I cover it in a thin layer of chocolate ganache and pressed in shredded bits of Lily’s chocolate to cover the whole thing and it looks so decadent!
The macros you listed didn’t match up with what I calculated though (without the icing). The size Alize of cake you portray in the videos and pictures would be way more than 2.5 carbs. Are you calculating smaller piece as serving size? Maybe your chocolate bar has less carbs than ghirardelli? (I do not count fiber or sugar alcohols in my count)
Katrin says
Hi April, I think it's the Ghirardelli chocolate. I always use Montezuma 100% chocolate, which is readily available here in the UK, and used the nutrition from that. I've had someone else tell me the nutrition values for Ghirardelli are slightly different.
Adrienne Davies says
I made this cake recently and loved it! Am wondering if anyone has tried this recipe as cupcakes instead?
Katrin says
It should work just as well, why not? You might need to reduce the baking time a bit. I'd check it at 15 minutes and see if the tops are firm. Around 20 minutes should probably be long enough.
Jess says
I did mini cupcakes with the left over batter (made it into a ball cake :P) and they were AMAZING!!!
Shanna Bickford says
Mine is darker and took much more time to cook. It was gooey for a good 40 min. in middle. A bit expensive for high end ingredients, fat content will make this serving bit size. I love the recipe, will try again. Practice is a good thing, and I am type 1 diabetic.
Christine says
Tried it, love it. So does my six year old, and she is ver particular. Wanted to add a photgraph...
Katrin says
When the kids love it, you KNOW it's a winner! Unfortunately you can't add a pic in the comments here, but I'd LOVE to see it - you can post it on my facebook page!
Adam says
Hi Katrin – I made this cake tonight and although it tasted great (a little sweet still for me) it took 1.5 hours before it was set properly and not liquid in the centre. It had a very thin crisp top but quite a thick, hard layer around the edges, however it did not stick to the pan. The only sweetener I could find was a blend of granulated erythritol and stevia, which I powdered as per your tip – could this have caused it to take longer to bake?
Katrin says
Hi Adam, maybe you're baking at high altitude? Then the recommendation is to increase baking time by 10 Celsius / 25 Fahrenheit. I don't think the issue is the sweetener. Also, some ovens just aren't the temperature they say they are, if your oven has seen a few years, it might be not 100% accurate. Could either be the case?
Sian says
I’m not sure what happened to mine but I used coconut flour in stead, its only now reading through comments I only needed half the amount. Mine came out with a lot of butter at the top looking watery, it is a little oily...I’m pretty sure I’ve done something wrong but OMY THE CAKE STILL TASTE AMAZING.
Katrin says
Hi Sian, if you use grass fed butter and a good quality chocolate you don't get a separation like that. I'm glad your cake tasted good though!!
Dani says
I was adding up the ingredients into my meal planning app and I calculated that using 1 1/2 cups of the powdered sweetener would add up to about 216 carbs and divided by 12 comes out to 18 carbs per slice just for the sweetener? I really want to try this but maybe I’m calculating something wrong?
Katrin says
Hi Dani, erythritol does not get absorbed by our bodies, it passes right through. Therefore, I do not count the carbs in erythritol.
Dani says
Oh wow I did not know that thank you. That’s really helpful info!
Kylie Roskell says
Ohhhh no, mine didn't rise and it's very oily. I used 300g of butter as per recipe
I've put it back in the oven. It's been about 50 mins of cooking time.
I can't see where I went wrong? Oven is usually spot on xx
Katrin says
I think you should take it out, so the edges don't burn. I'm not sure what happened - I once had someone with a similar problem and we established that it must have been the chocolate they used that separated as opposed to the butter.
Alice Avistew Teague says
I chose this recipe because it's the only keto chocolate cake recipe I found using chocolate rather than cocoa powder. I think I must have done something wrong, though, because when I tasted the batter before I put it in the over, it was the most bitter thing I had ever tasted. I ended up doubling the sugar and flour, and adding some almond milk and some whipping cream, so my version has more carbs.
I think I used the wrong chocolate. I had a Ghirardelli 100% cocoa, no sugar chocolate bar (4 oz). Maybe I needed a smaller percentage of cocoa?
But the recipe was so simple, and I know the mistake was on my end, so I'm giving you 4 stars 🙂
Katrin says
Hi Alice, I haven't personally tried the Ghirardelli brand - I use a brand called Montezuma here. It's also unsweetened 100% cocoa, so I assumed it tastes the same. I don't find it bitter, but it is very strong and you would not want to eat more than one square at a time. That's why the recipe uses more sweetener than I normally use in my desserts. In fact, I've had people commenting that they find the recipe too sweet! The bottom line is that we all have a different perception of what's just right. Maybe you could use half Ghirardelli and half Lily's dark chocolate chips next time, which would make it sweeter. Or you try a different brand of unsweetened chocolate, if the Ghirardelli does not agree with you. You could also search for a 90% chocolate - here in the UK we have a brand called Lindt which is excellent and it tastes great on its own. With the 90% chocolate the sugar/carb content is minimal (7g per bar of 100g or 0.7g net carbs per square). I hope this helps 🙂
Kaylene B. says
You can get the Montezuma's Chocolate Bars in America on Amazon.com, too.
If your chocolate seizes, make sure NO water is getting in your chocolate either. For instance, if you wash your bowl right before using to make sure it's as clean as possible, it must be completely dry and free of water before you melt chocolate in it, otherwise, your chocolate will seize. Fat and water don't mix!
MArianne says
My Chocolate seized when I mixed it with the eggs. INot sure why this happened. Ihave just put it in the oven but I am not sure this is going to work as the butter wa already separating when I put the cake in the oven.
Katrin says
What a shame! I think your chocolate must have been too hot, and possibly your eggs were straight from the fridge? I've had chocolate seize on me when I heated it up in the microwave for too long. The safest way to heat chocolate is to do it in a double boiler or water bath. It takes a while, but you won't have that problem. I do hope you'll try the recipe again, it really is so delicious
Burch Carr says
I just found you today. I am so glad I did. Your recipes really sound good, even though I have not made any yet, and I love your explanations and comments. I can hardly wait to test some of the dishes. The chocolate cake drew my eye. It will be one of the first, along with your bread recipe. Thanks so much. I will keep you posted on my success.
Burch
Katrin says
Let me know how you get on Burch! I'm glad you found my site.
Lauralee says
Oh wow! Finally! A chocolate keto Cake that tastes amazing. I followed the recipe exactly and dusted a mixture of cocoa powder and powdered erythritol on the finished cake. Simple and elegant. The next time I plan to add vanilla and cinammon for an interesting variation.
Katrin says
I'm so glad you thought it was a success!
Daisyq says
I made this for the first time last night. This is going to be my gift to everyone from now on! I adjusted as follows: used the alt as suggested, added 1/2 cup cup of coconut flour. I also added 1 teaspoon of espresso powder, 1/2 teaspoon Hungarian sweet paprika and 1/2 teaspoon Vietnamese cinnamon, and 1 tablespoon KAF meringue powder. I used a hand rotary mixer that was mygrandma’s to whip everything into the frothy liquid. I used very high quality 90% chocolate bars and kerrygold butter, using the double boiler method on low and waited patiently. I used the powdered erythritol as suggested. I only have a 9” pan so that is what I used. I baked as directed BUT I always have a sheet pan in my oven with water in it to create steam. I had to bake four extra minutes. After cooled, I sifted KAF triple cocoa blend along with a little of the powdered sweetener all over the cake. It absolutely melted in my mouth. My husband loves it. I like the slightly crisp texture on the outside and cloud-like texture inside. I’d love to share my photo with you. BTW did I say that I am not a chocolate lover...until now!
Daisyq says
Correction...not added 1/2 c coconut flour...I added 2 Tbs coconut flour
Adrian says
Hi baked this today for Valentines, turned out pretty good but not as fudgy as expected. I did notice that when I took the cake out of the oven there was a lot of butter floating on the top that did soak back into the cake and also a lot of butter on the baking sheet (the cake tin is new, only the second time used) wondering if I over cooked it or something, cake ended up a little grainy - what do you think? Im not a very experienced baker and I have a tabletop oven which i don’t believe is the temp it says on the dial - if you get what I mean?!?!
Katrin says
Hi Adrian, it's possible that your oven temperature was too high - ovens can be temperamental. I think it may be the chocolate that has seized and separated into cacao butter and cocoa, rather than the butter. Make sure you melt the chocolate slowly before incorporating it and, in your case, try setting your oven temperature a bit lower next time.
Adrian says
Will do thanks, I did melt the chocolate fairly slowly in a bowl over a hot pan of water.
I had another thought how cool does the chocolate/butter mix need to be before adding to the egg mixture? I believe mine may of been quite hot still - I was getting impatient haha
Katrin says
Warm would be best 🙂
Melissa says
Would coconut flour be a 1:1 substitute? We are nut free, but can do coconut. I’d love to try this! I just want to make sure I can simply sub the coconut flour for the almond flour.
Katrin says
If you use coconut flour instead of almond flour, you have to halve the amount. Coconut flour is more absorbent than almond flour, that's why you need less.