Advertisement
Cake Ingredients
1 1/2 cups fine almond flour
1/4 cup cocoa powder
2 tbsp dutch cocoa or additional regular
2 1/4 tsp baking powder
1/2 tsp salt
1/3 cup water or milk of choice
3 eggs (including the vegan option listed earlier in the post)
1/3 cup granulated erythritol or regular sugar
1 1/2 tsp pure vanilla extract
Instructions
*For a double layer cake, simply double the recipe and bake in two 8-inch pans. I listed a few keto frosting ideas above in the post. And if you’re a visual person, be sure to check out the recipe video above!
Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting.
Frosting Ingredients
1/2 cup cocoa powder
optional 2 oz melted chocolate
8 oz cream cheese or vegan cream cheese
1/4 cup butter (including vegan options such as Melt or Miyokos)
1 1/2 – 3 cups powdered sugar, or erythritol for keto
1 1/2 tsp pure vanilla extract
2 – 4 tbsp milk of choice
Instructions
Let cream cheese and butter spread come to room temperature. Beat all ingredients with an electric mixer or stand mixer (or by hand, which won’t be as whipped and fluffy but still works). If too thick, very slowly add more milk of choice. If too thin, add additional powdered sugar. Cover and refrigerate leftover frosting for up to a week.
For the frosting I used classic monk fruit sweetener that I powdered in my food processor for a few minutes. I also used HWC as the milk to make it more like a milk chocolate frosting, and I didn’t use the melted chocolate.
Leave a Comment