Why recepie famous for?
"A gluten-free, low-carb cake with an espresso-cream cheese frosting is delicious and decadent, as well as keto friendly. Bake in small layer cake pans for this pretty layered presentation."
Ingredients
cooking spray1 tablespoon cocoa
1 1/2 cups almond flour
1/3 cup coconut flour
1/3 cup powdered stevia baking blend
1 tablespoon flaxseed meal
2 teaspoons instant espresso powder (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 stick salted butter, at room temperature
2 eggs, at room temperature
1 cup unsweetened almond milkFrosting
:8 ounces cream cheese, room temperature
1 stick salted butter, at room temperature
1/2 cup powdered stevia baking blend
1/4 cup cocoa2 teaspoons vanilla extrac
t1 teaspoon instant espresso powder6 drops liquid stevia
1 pinch salt
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray and dust with cocoa.Whisk almond flour, coconut flour, stevia blend, flaxseed meal, espresso powder, baking powder, baking soda, and salt together in a bowl.
Beat together eggs and butter using a large stand mixer or electric hand mixer and mixing bowl until thoroughly combined. Reduce speed to low and gradually add the almond flour mixture. Continue mixing and add 1/4 cup almond milk at a time until mixture is thick and frosting-like in consistency. Carefully spread batter into the prepared pan.
Bake in the preheated oven.
Meanwhile for the frosting, combine cream cheese, butter, stevia blend, cocoa, vanilla extract, espresso powder, liquid stevia, and salt in a large bowl using an electric mixer.
Remove cake from the oven when a tester inserted into the center comes out clean, 15 to 20 minutes. Allow cake to cool completely, about 1 hour.
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