Directions
- 1Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
- 2In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, salt, and granulated erythritol. In another bowl, mix the melted butter, eggs, almond milk, vanilla extract, and sour cream until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared baking pan and spread it out evenly.
- 3Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack.
- 4In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered erythritol and cocoa powder, mixing until well combined. Add the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and spreadable.
- 5Once the cake has completely cooled, spread the frosting evenly over the top of the cake.
- 6Cut into squares and serve
Ingredients
- 1.5 cups almond flour
- 0.5 cups unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cups granulated erythritol (or another keto-friendly sweetener)
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 0.5 cups unsweetened almond milk
- 1 tsp vanilla extract
- 0.25 cups sour cream
- 0.5 cups unsalted butter, softened
- 2 tbsp unsweetened cocoa powder
- 1 cups powdered erythritol (or another keto-friendly powdered sweetener)
- 2 tbsp heavy cream
- 0.5 tsp vanilla extract
- 1 pinch salt
Equipment
9x13 inch baking panelectric mixerwire racktoothpick
Tips
- Feel free to add some chopped nuts or a sprinkle of sea salt on top of the frosting for extra flavor
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