Almond Flour Chocolate Cake

INGREDIENTS

1 teaspoon melted unsalted butter for pan
4 large eggs
1 cup erythritol
1 tablespoon vanilla extract
2 cups blanched finely ground almond flour (4 oz)
1/2 cup unsweetened cocoa powder (not Dutch processed)
1/2 teaspoon Diamond Crystal kosher salt (not fine salt)
1/2 teaspoon baking soda

INSTRUCTIONS

• Preheat oven to 325 degrees F. Line a 9-inch glass pie plate with a circle of parchment paper. Grease the pan well.
• In a large mixing bowl, whisk together the eggs, erythritol and vanilla extract.
• Gradually whisk in the almond flour and cocoa powder.
• Finally, whisk in the salt and baking soda. The batter will be fairly thin.
  Pour the batter into the prepared pan. Bake until center is set, and a toothpick inserted in it comes out clean, 30-35 minutes.
• Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep the leftovers in the fridge, in an airtight container, for up to a week.