INGREDIENTS:

CAKE

• 2 cups blanched finely ground almond flour
• 1 cup granular erythritol, or preferred sweetener
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 cup butter, softened
• 1 tsp vanilla extract
• 2 eggs
• 1 cup unsweetened almond milk

FROSTING

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract
• 3 tbsp unsweetened cocoa powder
• 2 tbsp heavy whipping cream

OPTIONAL

• Lily’s Chocolate Chips (for drizzling and sprinkling around edges)

INSTRUCTIONS:

CAKE

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix the almond flour, erythritol, cocoa powder, and baking powder until fully combined. Mix in the butter and vanilla. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk.
3. Prepare three 6-inch round cake pans (or work in batches if needed) Generously butter or use pan spray to prevent sticking. Then evenly pour batter between three pans.
4. Place the pans into the oven and bake for 20-25 minutes(ovens vary) until it springs back when you touch and a toothpick comes out clean.
5. Let cool completely before removing from the pan or it may (will) fall apart. I find letting it cool to room temp for a few hours then keeping in the fridge overnight yields the best results.

FROSTING

1. In a large bowl, whip all ingredients together until fluffy, 3-5 minutes.
2. To assemble: place first cake on work surface and spread ⅓ of frosting over top. Place second cake layer and add frosting, repeat and smooth frosting over top.
3. Add any optional toppings/drizzles as desired.

NUTRITION INFORMATION:

SERVING SIZE:  Amount Per Serving: Calories: 252 | Calories Total Fat: 23g | Carbohydrates: 6g | Fiber: 2.4g | Protein: 5.9g | Net Carb: 3 g