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Step 1
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| Preheat the oven to 375F and prepare an 8-inch non-stick round cake pan. Cut out a circle of parchment paper to fit into the bottom of the pan. Spray paper and sides of pan with non stick spray. |
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Step 2
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| Place sugar free chocolate chips in a microwave-safe bowl and heat for 1 minute. Stir. Continue heating and stirring in 30-second increments until chocolate is melted and smooth. Do not overcook. |
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Step 3
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| Add the eggs and sweetener to a large bowl or stand mixer. Whip on high for 1-2 minutes until light and frothy. Add cacao powder and beat until smooth. |
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Step 4
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| Pour the batter into prepared pan. Smooth the top with a spatula. Bake for 18-20 minutes.
Remove the cake from the oven and let cool for 10 minutes. |
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Step 5
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| Run a knife around the edges of the cake to separate it from the pan. Put a large plate upside down on top of the cake pan and quickly invert the cake onto a plate. Peel off and discard the parchment paper. |
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Step 6
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| Let cool completely and refrigerate overnight. Dust with extra keto friendly powdered sugar and garnish with a berry if desired. |
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