Servings: 12

Cake

Ingredients:

Dry Ingredients:

• 1 1/2 cups fine almond flour

• 3 tablespoons of cocoa powder

• 2 tablespoons of baking powder

• ½ cup sweetener 

• 1 teaspoon of instant coffee (optional)

• 1/2 tsp salt (discount code: LOWCARBLOVE)

  Wet Ingredients

• ¼ cup almond milk 

• 3 eggs 

• 1 teaspoon of sour cream 

• 1 tablespoon pure vanilla extract

• Red food coloring

Directions:

1. Preheat oven to 350

2. Prepare a baking pan with spray release and or parchment paper

3. Add all the dry ingredients to a bowl and mix together 

4. In a separate bowl whisk the wet ingredients except the food coloring

5. Combine wet ingredients to dry ingredients and mix well

6. Add in food coloring until red color desire is achieved (number of drops will depend on type of food coloring)

7. Pour batter into prepared pan 

8. Bake for 15-20 minutes. Time will vary depending on the oven temperature

9. Make sure to check if the center is done with a butter knife

10. Cool and frost with prepared icing

Cream Cheese Buttercream

Ingredients:

• 1 - 8 ounce cream cheese

• I stick of softened butter

• 1 ½ cup of powdered sweetener   

• 1 teaspoon of vanilla extract

• ¼ teaspoons of salt (add little by little)

• 2 tablespoons of heavy cream

Directions:

1. Cream the cream cheese and butter together for 5 minutes

2. Add in powdered sweetener, vanilla extract, heavy cream and a pinch of salt

3. Slow peed cream for 2 minutes, scrape the sides, taste, and add more salt to taste

4. Cream for an additional 4 minutes until fluffy

Nutrition:

Nutrition per Slice:

• 2g Net Carbs 

• 4g Total Carbs 

• 2g Fiber 

• 24g Fat 

• 6g Protein 

• 243 Calories

More From Low Carb Love