This chocolate chip cake recipe is low-carb and delicious. The secret to this recipe is using almond flour and coconut flour instead of wheat flour and erythritol instead of sugar. The almond flour adds a nutty flavor and a moist texture to the cake, while the coconut flour adds a subtle sweetness. The erythritol is a low-carb sweetener that adds just the right amount of sweetness without spiking blood sugar levels. This cake is perfect for those following a low-carb diet.
