Preheat Your Oven: Preheat the oven to 350°F (175°C) and line an 8-inch cake tin with parchment paper so you can lift it out.
Mix Dry Ingredients: In a large mixing bowl, stir together the almond flour,unsweetened cocoa powder, erythritol, baking powder and salt to form a well mixed mixture.
Prepare Wet Mixture: In another bowl, beat eggs, then stir in melted butter, milk and vanilla to combine well.
Combine Batter: Slowly add the dry ingredients to the wet and stir gently until smooth with no clumps.
Bake the Dessert: Pour the batter into your greased pan and bake for 28-30 minutes until a toothpick inserted into the middle comes out clean.
Cool & Serve: Let the dessert sit for 10 minutes then cut. Serve plain or with sugar free toppings.
