Preheat oven to 350°F (175°C). Line an 8-inch round pan with parchment paper or grease well.
Combine dry ingredients: In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
Mix wet ingredients: In a separate bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract.
Combine wet and dry ingredients and mix until a smooth batter forms.
Fold in sugar-free chocolate chips if using.
Pour batter into the prepared cake pan and spread evenly.
Bake for 22–25 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a cooling rack.
Frost or serve as desired—try with keto chocolate ganache or whipped cream.
