Preheat your oven to 350 Degrees.

Takeout the eggs and butter, and start bringing them up to room temperature.

Now, start adding all of the dry ingredients for the keto chocolate cake to a large bowl.

NOTE: I highly recommend weighing the ingredients out to the gram on a food scale for best results!

Mix and combine the dry ingredients, and then add the wet ingredients.

Fold the wet ingredients into the dry ingredients until a thick cake batter forms.

Once it does, coat a 7" springform pan with baking spray and add the cake batter to the pan.

Once you've added the batter, spread it out evenly in the pan, and then bake it in the oven for 20-25 minutes.

The cake will be done when the edges of the cake just start to pull away from the pan itself.

While the cake is baking, make the frosting...if you're making the frosting.

So, in a large bowl add the butter and then cream it with a hand mixer.

Once the butter is creamed, add all of the other ingredients into the bowl, and then fold them into one another until a thick frosting forms.

Now, when the cake is done baking let it cool down in the pan itself.

Once it's cool, remover the outer ring of the springform pan, and then transfer the cake to a plate/cake stand flipping it upside down in the process.

Now, add the frosting, and use a frosting spatula to evenly distribute it around the keto cake.

Once the frosting is applied, the cake is done!

Enjoy