Yellow Cake with Dark Chocolate Frosting

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 tsp Sweetleaf stevia drops

• Baking & Spices

  • 1 1/2 cup Almond flour
  • 1 1/3 tbsp Baking powder
  • 3/4 cup Cocoa, dark
  • 3/4 cup Coconut flour
  • 2 1/4 tsp Vanilla extract

• Dairy

  • 1 3/4 cup Butter
  • 11/16 cup Heavy cream
  • 1/3 cup Whey protein, unflavored

• Liquids

  • 1/2 cup Water

• Other

  • 1 1/4 cup Swerve (or preferred sugar substitute
  • 2 cups Swerve confectioners (or other powdered sweetener

Found on lowcarbyum.com

Description

Directions

• Combine eggs, heavy cream, water, and vanilla extract in medium bowl. Set aside
• In large mixing bowl, blend together the almond flour, coconut flour, whey protein, sweetener, and baking powder.
• Add butter and about half the egg mixture. Mix on low speed until the dry ingredients are moistened.
• Increase mixer to medium speed and beat for about 2 minutes.
• Scrape sides of bowl and add remaining egg mixture. Beat for another minute.
• Spread batter into two greased 9-inch round cake pans (I used ungreased silicone pans).
• Bake at 350°F for 20-25 minutes or until toothpick inserted near center comes out clean.
• Whip butter until fluffy.
• Mix in half the heavy cream.
• Slowly add the cocoa until blended in.
• Add powdered sweetener in batches, beating well after each addition.
• Whip in remaining heavy cream and stevia liquid. Add additional cream if needed.
• Frost cake as desired. Makes enough frosting for a 9-inch double layer cake.

Nutrition