Preheat your oven to 180°C (350°F) and prepare an 8-inch cake pan by greasing it lightly or lining it with parchment paper to prevent sticking and ensure easy removal after baking.

In a large mixing bowl, combine almond flour, cocoa powder, keto sweetener, baking powder, baking soda, and salt, then whisk thoroughly to remove any lumps and evenly distribute all dry ingredients.

In a separate bowl, crack the eggs and whisk them until slightly frothy, then add melted butter, almond milk, and vanilla extract, mixing until the wet ingredients are fully combined and smooth.

Gradually pour the wet ingredients into the bowl of dry ingredients, mixing gently with a spatula or whisk until a thick, smooth batter forms, making sure there are no dry pockets left.

Slowly add the hot water or hot coffee to the batter while stirring continuously; this step will loosen the batter and enhance the chocolate flavor, so don’t worry if the mixture becomes thinner.

Pour the batter evenly into the prepared cake pan, gently tapping the pan on the counter to remove air bubbles and create an even surface.

Place the pan in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving for the best texture and flavor.