1-1/2 cups almond meal

2/3 cup regular olive oil

6 tbsp. organic cacao powder

1/2 cup boiling water

2 tsp. pure vanilla extract

1/2 tsp. baking soda

1/4 tsp. salt

1 cup Lakanto (natural sugar free sweetener)

3 large eggs

Preheat the oven to 325 degrees. Grease a 9" springform pan with olive oil or olive oil spray.

Sift the cocoa powder into a bowl and whisk in the boiling water mixing until it is a smoothy, chocolatey liquid.  Whisk in vanilla extract and let sit to cool.

In a separate bowl combine almond meal with baking soda and 1/4 tsp. salt.

Combine Lakanto, olive oil and eggs in the bowl of a mixer fitted with the paddle attachment and beat on medium high speed until thick and creamy - about 3 minutes.

On low speed beat in cocoa mixture and then almond meal mixture.

Scrape down sides of the bown and stir with a spatula to be sure it is well combined.  Pour into your prepared springform pan. Bake 30-40  minutes until sides of cake are set and just the very center on top looks slightly damp.  When testing with a toothpick or cake tester it should come out clean with just a few sticky crumbs.

Cool cake in the pan on a wire rack for 10 minutes and then loosen sides with a knife and remove sides of springform pan.  Continue cooling completely.

Tastes wonderful topped with whipped cream*

*1/2 cup organic heavy whipping cream and 1 tablespoon Lakanto.  Chill mixing bowl and whip attachment in refrigerator before pouring cream and Lakanto into bowl and whipping until soft peaks form.  Keep refrigerated.

Enjoy - it is gluten free and sugar free and contains healthy monounsaturated fat, fiber and protein!