Coat the bottom and sides of 9-inch round cake pan with butter, line the bottom with kitchen parchment, then coat the parchment. Crack the eggs into a liquid measuring cup and add the vanilla; set aside.
3
In a food processor, pulse the almond flour and cocoa powder until they are well combined 10 to 20 pulses. Add the sweetener and salt, then process until well combined, about 30 seconds, scraping the bowl as needed.
4
With the machine running, gradually pour in the egg mixture. Continue processing until the batter is smooth and homogenous, about another 15 to 20 seconds.
5
Remove the blade and scrape the bowl to make sure all is well combined.
6
Pour the batter into the prepared pan, then sprinkle evenly with the 1/3 cup sliced almonds.
7
Bake until the center feels firm when gently pressed and a toothpick inserted at the center comes out with moist, fudgey crumbs attached, 30 to 35 minutes.
8
Let cool in pan on a wire rack for 30 minutes. Run a knife around the sides of the cake, then invert onto a rack. Peel off the parchment and reinvert the cake onto a platter.
