reheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until well combined.

In another bowl, beat the eggs, then add the melted butter, almond milk, and vanilla extract. Mix until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If using, fold in the sugar-free dark chocolate chips.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.