Serving Yields: 16
Nutritional Facts per Serving
● Net Carbs: 5 g
● Total Fats: 22.7 g
● Protein: 5.9 g
● Calories: 252
Ingredients – The Cake
● Baking powder (1 tsp.)
● Blanched finely ground almond flour (2 cups)
● Granular erythritol, or preferred sweetener (1 cup)
● Unsweetened cocoa powder (.5 cup)
● Eggs (2)
● Unsweetened almond milk (1 cup)
● Softened butter (.5 cup)
● Vanilla extract (1 tsp.)
Ingredients – The Frosting
● Softened cream cheese (8 oz.)
● Butter – softened (.5 cup)
● Powdered erythritol (.33 cup)
● Vanilla extract (1 tsp.)
● Unsweetened cocoa powder (3 tbsp.)
● Heavy whipping cream (2 tbsp.)
● Optional: Lily’s Chocolate Chips (for drizzling and sprinkling around edges)
● Also Needed: (3) 6-inch round cake pans
Preparation Method
- Warm the oven to 350° Fahrenheit.
- Whisk the erythritol, cocoa powder, almond flour, and baking powder until fully combined in a mixing container. Fold in the butter and vanilla.
- Whisk the eggs into the bowl, mixing well. Pour in the almond milk.
- Prepare the cake pans or work in batches if needed. Spritz the pans with a layer of cooking oil spray to prevent sticking. Dump the batter into the pans.
- Bake until it springs back when you touch in the center (20-25 min.).
- Cool completely before removing from the pan or it may fall apart. For best results, cool to room temperature for a few hours.
- Prepare the Frosting: Whip all ingredients together until fluffy, 3-5 minutes.
- To assemble: Place the first layer of the cake on a work surface. Spread ⅓ of the frosting over top. Arrange the middle cake layer and add frosting, repeat, and smooth frosting over top.
- Add any optional toppings or drizzles to your liking.
