Preheat oven to 350 F and prepare a 9x9 inch cake pan with parchment paper.
In a bowl, stir together the almond flour, erythritol, cocoa powder, baking soda, and salt. In another bowl, whisk together the eggs, coconut oil, milk, and vanilla until smooth.
Add the wet ingredients to the dry and stir until combined and no dry spots remain. Transfer to the pan and bake for 24-28 minutes or until a toothpick comes out clean. Let cool.
Once cooled, remove the cake from pan and use your hands to crumble the cake into small pieces and then transfer them to a large bowl stand-alone mixer.
Melt ¼ cup of the chocolate and add it into the cake crumbles and mix until combined. The mixture should resemble dough. Use a cookie scooper to make 24-25 cake balls and place them on a baking sheet lined with parchment paper.
Melt the remainder of chocolate with 2 teaspoons of coconut oil and drizzle over each cake ball. Chill until chocolate is solid.
Serving size:Makes about 24 cake balls. The serving size is one cake ball.Substitutes
Use any keto-friendly chocolate chips
Must use Granulated Erythritol for keto, any preferred brand
Any dairy-free milk in place of almond milk
Store in an airtight container, and keep in the fridge for up to 10 days
You may freeze for up to 3 months. Place in a tightly sealed container before storing