Soft, rich, sugar-free frosted fudge cakes made with almond flour, cocoa, protein powder, Greek yogurt, and silky chocolate frosting.

Scale

1 cup almond flour

1/4 cup cocoa powder

2 tablespoons chocolate protein powder

2 tablespoons powdered erythritol

1 teaspoon baking powder

Pinch of salt

3 eggs

1/4 cup Greek yogurt

1/4 cup almond milk

1 teaspoon vanilla

Filling:

1/2 cup Greek yogurt

2 tablespoons cocoa

2 tablespoons powdered erythritol

1 teaspoon vanilla

Frosting:

1/2 cup sugar-free chocolate chips

2 tablespoons heavy cream

1 tablespoon butter

1 teaspoon vanilla

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1. Preheat oven to 350°F.

2. Mix dry ingredients.

3. Whisk wet ingredients together.

4. Combine into a smooth batter.

5. Bake for 18–22 minutes.

6. Cool completely.

7. Prepare the chocolate filling.

8. Slice cake into two layers.

9. Spread filling and sandwich together.

10. Make frosting.

11. Spread frosting over cake.

12. Chill before slicing.

Chill before cutting for clean slices.

Store refrigerated for up to 5 days.

Freeze for up to 3 months.