12 servings

100 gr stevia powder or to taste
200 gr almond flour
¾ cup bitter cocoa powder
1 ½ tsp baking powder
1 tsp sea salt
2 beaten eggs at room temperature 
1 cup almond milk
60 ml coconut oil
2 tsp vanilla essence
1 cup boiling water
COVER 
120 gr no sugar chocolate chips 
30 gr ghee at room temperature
1 tsp vanilla essence

Preheat oven to 355º F. Grease a round removable-bottom mold of about 25 cm in diameter, cover the bottom with baking paper.

In a bowl put all the dry ingredients: stevia, flour, cocoa, baking powder, baking soda and salt. Add the wet ones: eggs, milk, oil, vanilla. Stir. Now add the boiling water and stir to integrate well.

Pour the mixture into the mold and bake for about 45 -50 minutes or until a toothpick inserted comes out dry. Remove, let cool and unmold.

In a small bowl add oil, cocoa, stevia, milk and vanilla, stir well. With a spatula spread over the cake on all sides with this topping. 

Melt the chocolate in the microwave or pot, then add the ghee and mix well. Once it has cooled a bit and is firmer, cover the cake on all sides with this topping.

Per serving
Cal: 251.3 P: 6.7 F: 22.1 Cb: 12.6