Prep Time 20 minutes
Cook Time1 hour
Total Time 1 hour 20 minutes
Servings: 24 slices
Calories: 324 kcal
Preheat the oven to 350 degrees F. Line the bottom of a 9" round springform pan with parchment paper.
In a large bowl, beat together the erythritol and butter, until fluffy.
Beat in the eggs, one at a time, then the almond milk and vanilla extract.
Beat in the almond flour, coconut flour, and gluten-free baking powder.
Transfer 1/3 of the dough to the lined pan and smooth the top with a spatula. Bake for 18-22 minutes, until the top is lightly golden and spring-y. Repeat with another 1/3 of the dough, then again with the final 1/3 (making 3 layers total).
Meanwhile, make the frosting. Beat together the cream cheese, butter, powdered erythritol, and vanilla extract, until smooth.
Let the cake layers cool separately to room temperature before stacking. Frost between the layers, and all over the top and sides at the end. Top with chopped pecans (optional) if desired.
Serving size: 1 slice, or 1/24 of entire recipe
Nutrition Information Per ServingCalories: 324 | Fat: 31g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 9g
Connect with me on social media!
Thanks for reading.
NutriFit is a locally and privately owned nutritional supplement retail company specializing in high-quality products, competitive pricing, nutritional information and excellent customer service.