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

  1. Warm the oven to 350° Fahrenheit.
  2. Whisk the erythritol, cocoa powder, almond flour, and baking powder until fully combined in a mixing container. Fold in the butter and vanilla.
  3. Whisk the eggs into the bowl, mixing well. Pour in the almond milk.
  4. 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.
  5. Bake until it springs back when you touch in the center (20-25 min.).
  6. Cool completely before removing from the pan or it may fall apart. For best results, cool to room temperature for a few hours.
  7. Prepare the Frosting: Whip all ingredients together until fluffy, 3-5 minutes.
  8. 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.
  9. Add any optional toppings or drizzles to your liking.