This recipe for keto chocolate cake is unconventional but not because it's made with almond flour and oat fiber or that it is sugar-free. This low carb cake is made with SAUERKRAUT which makes it incredibly moist while adding a subtle tanginess to balance the bitter chocolate.
1. Open the can of shredded sauerkraut. Measure out 3/4 cup and strain out liquid through a strainer or mesh sleeve. Using a paper towel, press out excess liquid from the sauerkraut. Place shredded sauerkraut on a cutting board and finely chop. Set aside.
3. In a large bowl, cream together softened butter and sweetener using an electric mixer until combined and fluffy. Add eggs one at a time, beat well after each addition. Add vanilla extract. Mix to combine.