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FOR THE CAKE : - Cooking spray
- 1 1/2 c. almond flour
- 2/3 c. unsweetened cocoa powder
- 3/4 c. coconut flour
- 1/4 c. flaxseed meal
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 c. (1 stick) butter, softened
- 3/4 c. keto friendly granulated sugar (such as Swerve)
- 4 large eggs
- 1 tsp. pure vanilla extract
- 1 c. almond milk
- 1/3 c. strong brewed coffee

FOR THE BUTTERCREAM : - 2 (8-oz.) blocks of cream cheese, softened
- 1/2 c. (1 stick) butter, softened
- 3/4 c. keto friendly powdered sugar (such as Swerve)
- 1/2 c. unsweetened cocoa powder
- 1/4 c. coconut flour
- 1/4 tsp. instant coffee powder
- 3/4 c. heavy cream
- Pinch kosher salt

Directions :

Step 1 : Preheat roaster to 350 ° and line two 8 ” kissers with diploma and grease with cuisine spray. In a large coliseum, whisk together almond flour, cocoa greasepaint, coconut flour, flaxseed mess, incinerating greasepaint, incinerating soda pop, and swab.

Step 2 : In another large coliseum, using a hand mixer, beat adulation and Swerve together until light and ethereal. Add eggs, one at at time, also add vanilla. Add dry constituents and mix until just combined also stir in milk and coffee.

Step 3 : Divide batter between set kissers and singe until a toothpick fitted into the middle comes out clean, 28 twinkles. Let cool fully.

Step 4 : Make frosting In a large coliseum, with a hand mixer, beat cream rubbish and adulation together until smooth. Add Swerve, cocoa greasepaint, coconut flour, and instant coffee and beat until no lumps remain. Add cream and a pinch of swab and beat until combined.

Step 4 : Place one cutlet subcaste on serving server or cutlet stand also spread a thick subcaste of buttercream on top. Repeat with remaining layers also frost sides of cutlet.

Step 4 : Keep cooled until ready to serve.