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DRY INGREDIENTS

Almond flour = 240 g / 2 cups

Coconut flour = 60 g / 1/2 cup

Other Options:

1.  Solely coconut flour = 120 g / 1 cup

2.  Solely almond flour = 480 g / 4 cups

Baking powder = 8 g / 2 tsp

Baking soda = 4 g / 1 tsp (This amount did not produce any unpleasant taste as it is masked by the coconut flour and vanilla extract. However, if you are highly sensitive to baking soda taste, you can reduce to 1/2 tsp. The addition of baking soda does make the cake a lot softer, but you can omit it if you wish.)

Salt = 4 g / 1 tsp

Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener. This is a reduced amount to balance with the sweetness from the frosting. If you are not doing the frosting, you need to increase the sweetener between 80 to 120 g depending on your preference.)

WET INGREDIENTS

Whole Eggs = 6 large (345 g)

Whipping Cream = 380 ml / 1 1/2 cups + 1 tbsp (OR Yogurt/Sour/Coconut Cream)

Unsalted Melted Butter = 120 g / 1/2 cup (OR any keto friendly oil)

Vanilla Extract = 15 ml / 1 tbsp

DAIRY FREE OPTION

You can replace the whipping cream with any keto friendly milk. However, due to the differences in consistency, you need to reduce the amount by 15% and increase the fat (i.e. the butter or oil) by 70%.

INGREDIENTS FOR FROSTING

Unsalted Butter (softened) = 150 g / 2/3 cup

Cream Cheese (softened) = 337 g / 1 1/2 cups

Powdered sweetener = 120 g / 1 cup (I used powdered Allulose so that it won't taste grainy when chilled but you can use any keto friendly powdered sweetener)

Salt = 1/4 tsp

Vanilla extract = 15 ml / 1 tbsp

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 340F or 170C.

3. In a big bowl, add all the dry ingredients and mix until well combined.

4. Add all the wet ingredients and whisk until well combined. The batter is smooth and moderately thick.

5. In the video, I used 3x8 inch (20 cm) pans, greased and lined with parchment paper at the bottom.  Divide the batter equally into the 3 pans and spread evenly.

6. Bake for about 15 minutes or until a toothpick comes out clean.

7. Meanwhile, make the frosting.

8. Use a handheld mixer to beat the softened cream cheese and butter until smooth and creamy. Add the powdered sweetener, salt, vanilla extract and mix until smooth and creamy. Chill in the fridge until the cake is completely cooled.

9.  Once the cake is completely cooled, spoon the cream onto the first layer of cake and spread evenly. Repeat the same for the second and third layer of cakes. Then frost the side of the cake and smoothen with an offset spatula. Then use a cake scraper with teeth edge to create a super simple design for the sides. Decorate with berries and dust with powdered sweetener.

10. The cake can be kept in the fridge for up to a week.

[Total Servings = 12]

NUTRITION INFO PER SERVING (WITH FROSTING)

Total Carb = 4.2 g

Dietary Fiber = 1.7 g

Net Carb = 2.5 g

Calories = 390

Total Fat = 38.3 g

Protein = 8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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