Yield: 12 servings Prep time: 18 minutes, plus time to freeze the cakes Cook time: 20 minutes

    Use the following tips to make it easier to assemble the cake:

    • Use 6-inch springform pans if you have them. It’s easier to release the cake layers from springform pans than regular pans.

    • Freeze the cake before frosting. If you try to frost a warm or room-temperature cake, the cake will crumble, and you will have frosting full of cake pieces.

    • If the cake breaks as you slice it into layers, don’t worry. The frosting is like an amazing duct tape that holds it all together.

    • Use room-temperature frosting. If the frosting is too cool, it will be difficult to spread. If you make the frosting the day before, remove it from the refrigerator and allow it to come to room temperature before using. (I actually set my chilled frosting in the toaster oven on the warm setting for 3 minutes to warm it so it was nice and spreadable.)


    Coconut oil spray, for greasing the pan

    6 large eggs, separated

    1 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)

    ⅓ cup unsweetened cashew milk or almond milk, homemade (here) or store-bought

    1 teaspoon apple extract or maple extract

    1 cup blanched almond flour

    1½ teaspoons baking powder


    1½ cups (3 sticks) unsalted butter, softened

    1½ cups Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)

    12 ounces cream cheese or mascarpone cheese (1½ cups)

    1 teaspoon maple extract

    2 to 4 tablespoons unsweetened almond milk, homemade (here) or store-bought


    4 strips bacon, fried until crispy and then crumbled

    1. Preheat the oven to 350°F. Grease the bottoms of two 6-inch springform pans or two 6-inch round cake pans with coconut oil spray.
    2. Using a hand mixer, beat the egg yolks with the sweetener on high speed until light in color. Add the milk and extract and stir to combine well. Then add the almond flour and baking powder and combine well with the hand mixer.
    3. In a small bowl, beat the egg whites until stiff peaks form. Fold the whites into the yolk mixture.
    4. Pour the batter into the prepared pans. Bake for 20 to 25 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Remove the cakes from the oven and allow to cool to room temperature, then set the cakes (still in the pans) in the freezer until semi-frozen, about 2 hours. Loosen the edges with a knife before removing the cakes from the pans.
    5. Make the frosting: Place the butter, sweetener, cream cheese, and extract in small bowl. Using a hand mixer, beat on medium speed to combine well, then, with the mixer running, gradually add enough milk for desired spreading consistency.
    6. To assemble, use a long serrated knife to cut each semi-frozen cake layer in half horizontally by using a gentle sawing motion. (Remember, if the cake breaks, the frosting will hold it together.) Put 1 layer, cut side up, on a cake stand or large plate and spread with about ¾ cup of the frosting. Stack the remaining cake layers, spreading about ¾ cup of frosting on each layer and ending with top cake layer cut side down. Frost the top and sides of the cake. Garnish with crumbled bacon and serve.
    7. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month.