This method delivers a “melt-in-your-mouth” texture using almond flour and natural sweeteners for a professional result.
The Cake Base
• The Flourless Foundation: 2 cups Almond Flour (replaces traditional flour for a grain-free, “reborn” crumb).
• The “Zero” Sweetener: 1 cup Monk Fruit or Erythritol.
• The Chocolate Core: ½ cup Unsweetened Cocoa Powder.
• The Bind: 4 large Eggs and 1 cup melted Butter or Coconut Oil.
• The Flavor Trio: 1 tsp Vanilla Extract, 1 tsp Baking Powder, and a pinch of salt.
The “Velvety” Mud Frosting
• The Melt: ½ cup Sugar-Free Chocolate Chips and ¼ cup Heavy Cream.
• The Crunch: 1 cup Chopped Pecans (the “magic touch” seen in your artistic photo).
• Optional Topping: Sugar-free mini marshmallows for the authentic “mud” look.
Preparation Steps
1. The Mix: In a large glass bowl, whisk the eggs, melted butter, and monk fruit until light and “velvety.”
2. The Dry Fold: Sift in the almond flour, cocoa powder, and baking powder. Stir until the batter is smooth and professional.
3. The Bake: Pour the batter into a greased 9×13 baking pan, just like the dark metal pan in your picture. Bake at 350°F (175°C) for 25–30 minutes.
4. The “Wow” Frosting: While the cake is warm, melt the chocolate chips and heavy cream together until glossy.
5. The Assembly: Pour the warm chocolate over the cake and immediately sprinkle the pecans on top, exactly like the rustic, pecan-heavy topping shown in your photo.
6. The Reveal: Let it set for at least 20 minutes before slicing. It should look like a “bakery-perfect” masterpiece!
Why This Fits Your “Healthy Treasure” Collection
• Naturally Flourless: Using almond flour provides healthy fats and a moist texture without the inflammatory grains of the original version.
• Zero Refined Sugar: This recipe relies on monk fruit and sugar-free chocolate, helping you avoid the “sugar fog” while still indulging.
• Nutrient-Dense Fuel: Packed with protein from eggs and healthy fats from pecans, this is a “protein bomb” of a dessert that keeps you satisfied.